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Chocolate Chip Cookies (Gluten Free)

Reviewed: Oct. 3, 2010
This recipe was great!! The cookies baked perfectly and are still chewy! Definitely better than I've made with flour, that's for sure. Based on others' recommendations, I did change it a bit. For the baking mix, I used: 1/2 cornstarch, 1/2 brown rice flour, and 1 1/4 cup white rice flour like one reviewer said, as well as 1 tsp of xantham gum. I also used 2 eggs instead of 1 because the mixture was a bit dry. I think next time I will use more brown rice flour just for nutrition. I'm not a celiac patient, but plan on being a gastroenterologist when I graduate from med school; as a result, I wanted to experiment with gluten-free recipes. This website is by far, better than any cookbook I've looked at!! :)
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