This was my first attempt at gluten free baking and it went surprisingly well. I didn't have time to run to the health food store so my only choice of flour was sof'ella gluten free all purpose baking mix. It includes baking powder, baking soda, vanilla powder and sea salt in the ingredients so I omitted these from the recipe. I went ahead and used two eggs because I am not sensitive to them. For the sugar I used 1 cup turbinado and 1/4 cup pure organic cane sugar. The dough was fantastic too. Much better than regular cookie dough in my opinion : ) I followed another reviewers suggestion to freeze the cookie dough after dropping it onto the cookie sheets for about 10 minutes before baking them. They only took about 6 or 7 minutes to cook and while some of them looked not quite ready I pulled them anyway because the bottoms were slightly brown. They were perfect after cooling for a few minutes. Overall, they turned out great! They are not as heavy as regular cookies but I expected that with the gluten free rice flour/navy bean flour in the baking mix. They were chewy and delicious and most importantly my husband approved which is very rare when I try to bake something 'healthy'. Great recipe, thank you!
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This was my first attempt at gluten free baking and it went surprisingly well. I didn't have...