Reviewer:

Reviewed: Mar. 5, 2012

Easy to make and taste great!

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Reviewer:

Stacey

Reviewed: Oct. 20, 2011

Absolutely delightful! I followed the recipe except I substituted King Arthur flour gluten free multi purpose flour instead of all the flours listed and they turned out great!

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5 users found this review helpful

Reviewer:

stephfamof5

Reviewed: Sep. 11, 2011

Great! Didn't have soy flour so substituted brown rice. Worked out fine.

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Reviewer:

Laurie

Reviewed: May 16, 2011

I have a few people in my life that cannot eat gluten, and so I definitely appreciate seeing allergen specific recipes out there, so thanks ADAMSGRL for the recipe! I decided to use what I already had for the flour, which was 3/4 C Red Mill Barns GF Flour and 3/4 C peanut flour (from Trader Joe's) instead of using the soy, tapioca and potato flours. I also used unsalted butter instead of the margarine. Overall I think these were really good cookies - they weren't too dry - which was a nice change for a gluten free cookie. They were a little bland for me, so next time I'll add in a little salt and then maybe roll the dough into sugar before baking them, to mimic another favorite cookie of mine. I added a chocolate mini-kiss to the tops of the cookie when they came out, just for fun. Overall I'm happy with this recipe and will make it again!

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Reviewer:

salty1

Cooking Level: Expert

Reviewed: Oct. 17, 2010

This really is the perfect peanut butter cookie! I made these for a dinner party for a friend who is allergic to gluten. He said they were the best gluten free cookies he has ever had. I could not be happier with this recipe...simple and delicious!

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Reviewer:

mehicks

Reviewed: Jan. 28, 2010

I used vegetable oil in place of butter, flaxseed and water in place of the egg, and stevia extract in place of he sugars. Also, I used all peanut butter instead of part cashew butter. They were great, although they didn't stick together that well.

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Reviewer:

Sugar-n-spice

Cooking Level: Expert

Living In: Washougal, Washington, USA

Reviewed: Jun. 13, 2009

I made these for a friend who cannot tolerate gluten, but I'll keep making them for everyone. They are so easy and very tasty! I substituted milk chocolate chips for the semisweet chips, pressing the large milk chocolate chips on the top and center of the cookies to prevent them from melting off the cookies, after finding that those I mixed into the batter sometimes separated from the cookie while baking. How nice to find a recipe that didn't force me to buy expensive, hard-to-find ingredients!

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Reviewer:

greaterexp3

Cooking Level: Expert

Reviewed: Dec. 7, 2008

It is so hard to find gluten free alternatives that are not soo costly. This recipe is great! Tastes almost like the real thing. Thank you for sharing!

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