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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I seldom rate a recipe, but this recipe was so good that I must give credit where credit is...