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Reviewed: Jun. 10, 2008

I thought these turned out wonderfully. I omitted the walnuts and replaced them with Chocolate chips. They were a very big hit.

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Knittinbrit


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Reviewed: Oct. 19, 2007

I personally didn't like this one. I think it would be better if you added more sugar or choc. chips.

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3 users found this review helpful

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Thanks so much for sharing. I added 3/4 of a cup of soaked raisins, 1/2 teaspoon of ginger and nutmeg, 1/4 teaspoon of cloves and 1 teaspoon of xanthum gum for the texture help. A nutritious and tasty snack.

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7 users found this review helpful

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swalker3

	Cooking Level: Expert Living In: Surrey, British Columbia, Canada
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Reviewed: Nov. 14, 2006

This is a very tasty recipe. I used butter instead of shortening. I couldn't find "potato starch" but found something called "potato starch flour." Not sure what the difference is, but they were easy to make and had a soft, almost cake-like texture. Thanks.

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Reviewer:

BONS77

	Cooking Level: Intermediate
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Reviewed: Oct. 11, 2006

These are as good as gluten free baking will get! I added a 1/4 t ground cloves, a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky when you're done, so I recommend putting it in the fridge for 15 minutes or so for easier handling.

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5 users found this review helpful

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Heather


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Reviewed: Dec. 6, 2003

I made these cookies with potato flour and not potato starch. There is a big difference. When I printed the recipe out awhile ago, that is what the recipe said. As I looked over the recipe again to do the review, the recipe now says potato starch. I feel the review is not indicitive of the recipe now.

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7 users found this review helpful

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LORI KARAVOLIS


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Reviewed: Sep. 3, 2003

I made these for a teacher with a wheat allergy, and had to sample a couple myself. They are fabulous! This was my first experience making cookies without all-purpose (wheat) flour, and did find the rice flour/potato starch combination create a texture unlike I have ever experienced in a cookie. Very, very good cookies!

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5 users found this review helpful

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Maggie


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Reviewed: Oct. 8, 2002

I was so delighted with these cookies, thank you to Beulah! They were easy to make and used limited ingredients, had a great texture and taste for a gluten free cookie!

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4 users found this review helpful