I thought the cookies were really good, not too much different than normal wheat cookies with the exception of the texture. I used Brown rice flour, tapioca starch, potato starch and rice flour so maybe that is why. Texture looked more like oatmeal. They were a little crispy on the outside but soft in the middle. Mine baked way longer than 6-8 minutes. I had them in for 12 minutes at 375 but I think 11 minutes would have been perfect. I have a baking business for cookies and cakes (wheat) and let me tell you, this gluten-free baking is a whole new ball of wax. The only reason I am giving 4 stars is because it is way too sweet. Next time I will decrease the sugar to 1 cup and see how it is. I haven't been eating sugar for 30 days so that maybe why as my friends laughed at me when I said they were too sweet.
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I thought the cookies were really good, not too much different than normal wheat cookies with...