Reviewed: Oct. 7, 2008

These were really, really good. I only added a 1/2 cup of sugar (I didn't have any brown sugar on hand), left the salt out and used 2 eggs i/o egg substitute. They were still yummy and sweet. I will absolutely make these again, and I'm going to try molasses too. I'm recommending this to all my gluten free friends!

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2 users found this review helpful

Reviewer:

ZANNE_STAR

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Reviewed: Sep. 13, 2008

This was the first GF recipe I've tried. I give it 5 stars with the following modifications (based on the other reviews I read): 2 eggs instead of egg substitute; no salt; 3 1/2 C. GF baking mix. Unlike others I did not think they were too sweet. My baking mix was 2 c. white rice flour, 1 c. tapioca starch and 1/2 c. sorghum flour. It was excellent; my 5-year-old son loves them and didn't think they taste any different than standard cookies. Thank you for this recipe!

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8 users found this review helpful

Reviewer:

Maggie M.

Cooking Level: Intermediate

Home Town: Winchester, New Hampshire, USA

Living In: Conover, North Carolina, USA

Reviewed: Sep. 6, 2008

yay!!!!!A Great recipe that doesn't crumble,or taste gritty. Also multiplies and freezes very well!

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3 users found this review helpful

Reviewer:

marniet

Reviewed: Aug. 8, 2008

Delicious! These gluten free cookies taste just like the real thing! Following other reviews I cut out the white sugar, used 2 eggs in place of the egg substitute and actually omitted the salt. They are wonderful cookies! I am going to pass this recipe on! Thanks!

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3 users found this review helpful

Reviewer:

Mom2Tommy

Cooking Level: Expert

Reviewed: Jul. 29, 2008

After a few tweeks, these cookies are amazing! I added more vanilla and used chopped toasted pecans instead of walnuts. Ended up tastier than the other batch I prepared that day containing wheat flour. I only slightly reduced the sugar amount and enjoyed the best gluten-free dessert I've prepared so far!

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3 users found this review helpful

Reviewer:

Chef Carol

Reviewed: Jul. 18, 2008

These are wonderful!! I replaced the butter with butter flavored Crisco, and used 3/4 of a bag of chocolate chips. These taste so much like "real" cookies, my husband asked me if they were really gluten free. Thanks so much. One more day of happily being gluten free.

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2 users found this review helpful

Reviewer:

Brandi

Cooking Level: Intermediate

Reviewed: Jul. 12, 2008

This is much better than store bought! I did make some subs: mixed in gluten-free, casein-free shortening with GFCF margarine, used 1/2 cup brown sugar, 1/2 cup white sugar and 1 egg, reduced salt to 1/4 tspn (I used Arrowhead GF baking mix which already had salt in it - could be why others mentioned theirs was salty?) Mine were a little flat and crispy but not to the point of becoming one big cookie on the sheet. Still delicious - kids loved it! Thanks for the recipe!

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3 users found this review helpful

Reviewer:

msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jun. 26, 2008

These cookies were excellent! Soft, chewy and perfect! My kids loved them :)

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4 users found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Akron, New York, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 10, 2008

Wow! Really good. I used the Arrowhead Mills GlutenFree Baking Mix and it worked perfectly. The only thing I might change next time is a little less salt. They seemed a tad on the salty side.

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7 users found this review helpful

Reviewer:

FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Mar. 27, 2008

These are great! I used a combination of potato flour, rice flour and tapioca flour. I added a 1/2 tsp of xantham gum, a 1/2 tablspoon of soy milk and used a real egg. They turned out really well.

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5 users found this review helpful