Reviewed: May 23, 2012

My mom has to be gluten-free so was looking for a gluten-free resipe that didn't consist of spending way too much for ingredients. And this was perfect. My family couldn't tell the difference so I was able to take my mom cookies. :0)

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Reviewer:

Lillian

Reviewed: May 21, 2012

these cookies were horrible

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Reviewer:

freeman

Reviewed: May 12, 2012

these cookies are soooooooo yummy they were a bis hit

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Reviewer:

horsecrazy

Reviewed: May 10, 2012

I've made these twice now and my family absolutely loves these cookies. They cannot believe there is no flour in them! I do have to cook them a bit longer to get the centers thoroughly cooked, maybe my cookies are too big. Still they are delicious cookies (even if you can eat gluten).

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Reviewer:

C. Davis

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Cooking Level: Intermediate

Reviewed: May 9, 2012

These cookies are delicious. I followed the white sugar/brown sugar recipe. I used a tablespoon to measure each cookie drop on the cookie sheet. Much to my surprise I had more than 30 cookies! It actually yield 5 dozen. This is a good thing, since I plan on bringing them to my grandchildren and now I have enough to give to each family. Also, using parchment paper is the way to go. Less clean up. I also reduced the chocolate chips and the chopped pecan to 1 cup. I used mini chips and they seem to work well with the tiny pecan bits. (and it reduces the overall sugar content.

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Reviewer:

glogus

Reviewed: May 3, 2012

I seldom rate a recipe, but this recipe was so good that I must give credit where credit is due. These cookies are perfect! I have been in meetings all week with 2 gluten-sensitive people and they have shared their gluten-free cookies and cupcakes with me and I can sum all up in 1 word - YUK! I can't wait to bring these cookies to work tomorrow. I will be a rock star! I did appreciate the reviewers who suggested 1/2 brown & 1/2 white sugar, and gluten-free vanilla extract. I used Teddy Bear Natural Peanut Butter, and 1 1/2 cups of Hershey's Special Dark Chocolate Chips. For half the cookies, I added 1/4 cup of shredded coconut, the others I left as is. Both were equally good. Also, thanks for the tip on using parchment paper and letting them cool a tiny bit before removing from the pan.

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Reviewer:

Debella1010

Reviewed: Apr. 7, 2012

These were very good! I only had 1.5 cup of peanut butter, so I used Nutella for the other 1/2 cup, and added a little brown rice flour to thicken up the batter. But they came out wonderful! Thank you!

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Reviewer:

Kathryn

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

Moist & delicious! An excellent choice for a fast, easy, gluten free cookie to have on hand whenever you're hankering for a sweet baked good. I've made as is and they were perfect. I've made as some suggested using 1/2 white sugar with 1/2 brown sugar. We enjoyed them both ways. There really is no need for baking soda (they raise slightly just fine on their own). I haven't yet added vanilla, with all that sugar there's really no need but I might. The only playing around I've done so far is using almond butter instead of peanut butter with the latest batch & THAT was a success. All in all a great cookie recipe for gf'ers. PS. I've never experienced a sticking problem but rather than grease the baking sheet I use parchment paper. No sticking!

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Reviewer:

ldyday

Cooking Level: Expert

Home Town: Long Island, New York, USA

Reviewed: Mar. 26, 2012

This was the first gluten free recipe I'd tried, and I was doubtful even as I spooned them onto the sheet. I really didn't think they'd set up, but they turned out wonderfully. I will definitely try them again. I made them according to the directions without the optional ingredients.

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Reviewer:

lorelei

Reviewed: Mar. 25, 2012

These were great didn't look like they would work but everyone wanted more. Made them without the pecans but they would be good with them as well. Thanks for the easy great cookies

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