Reviewed: May 4, 2009

Holy mother of GOD....these actually are the best cookies, gluten free or otherwise,I have ever had. I have a wheat allergy as does my sister so I appreciate this greatly. Following the lead of another members review, I used 1/4 cup corn starch, 1/4 cup potato starch, 1/2 cup brown rice flour and 1 1/4 cups white rice flour in place of the baking mix. I also used one whole egg, since I didn't need it to be egg free. Delicious!! These bake great, spread evenly, brown without burning and are chewy on the inside but crisp on the edges. WOW. Next time I will add pecans. .

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Apr. 11, 2009

Amazing! Wow! Can't believe how good these cookies are. Definitely use the egg-replacer (the equivalent to 2 eggs) and beat until frothy and thickened. These probably were the best cookies we've tried since finding out our children are allergic to dairy and eggs. We substituted regular flour. NOTE: Bake these cookies at a lower temp (350 degrees) for a 9-10 minutes; otherwise they spread too thin.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Mar. 12, 2009

I was looking for a recipe that looked like my moms chocolate chip cookie recipe, not necessarily a gluten free recipe..So when making these cookies I didn't use any gluten free ingredients, just the ordinary ingredients,and these cookies turned out wonderfully. They looked just like the cookies in the picture and the kids love them. Soft and moist..Thanks for the great recipe..

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

julie

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Reviewed: Mar. 7, 2009

This recipe was great. I can have eggs, so I used one extra large egg instead of the egg replacement, and part gluten free pantry baking mix, part millet flour. I also used organic non-hydrogenated shortening in place of the butter, which I feel makes a much better cookie than butter.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

caligirl2001

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 25, 2009

These are excellent! My gluten-free mix consists of white rice flour, sorghum flour, Tapioca flour, and Potato starch. I also added 1 tsp of Xanthan Gum, which I think is helpful in most gluten-free recipes. I omitted the salt as suggested by others, and used 2 eggs instead of egg-replacer. I also cut the sugar by using 1/2 cup brown, 1/4 cup white, and 1/4 cup Splenda. The chips provide enough sweetness so the cookie didn't need it. As with most wheat-free recipes, the batter is sticky. I used my smallest cookie scoop, and flattened the ball to 1 1/2-2". The 2 test cookies I baked didn't look done at 8 minutes, so I baked them 2 more minutes. They tasted burnt, even though they didn't look it. So I baked the rest for 8 minutes and they were perfect. I got about 50 2" cookies.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Feb. 13, 2009

Fantastic. This is the best I have found. Cookies looked just like the photo. I made Alton Browns and they spread way out and didnt have the flavor of these cookies. I used Bette Hagmans flour mix. Did suggestions of no salt or white sugar, used 2 eggs and 3c GF flour. They lasted long in a container without getting crumbly and froze very well too. This is my staple for Chocoalte chip cookies and my kids and hubby agree. Thanks so much!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

poobelly

Reviewed: Jan. 17, 2009

more of a 3 and 1/2 star. This recipe was....fine. The problem is that they turn out flat and practically clear...and very grainy. I used this recipe quite often, and added 1/2 a cup more baking mix. I tried adding more another time but they became too "floury" and yucky. I would suggest another website for gluten free recipes. I love allrecipes but for gluten free baking they jst dont suffice. Go to websites that are for gluten free recipes. They also tend to be vegan.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Autumn Star

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

Reviewed: Jan. 13, 2009

My friend who is wheat-intolerant said these were really yummy treats. She and her family enjoyed them. My family said they were good. I thought they were yucky. They were very crunchy. I used Red Mill biscuit and baking mix. Maybe there is a better mix to use?

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

Reviewed: Dec. 31, 2008

These are the best chocolate chip cookies I have found since going gluten-free. I did make a few changes, I omitted the white sugar and salt, used 2 eggs in lieu of egg substitute, and added 3 cups of gluten-free flour. My kids could not tell they were gluten-free and my friends loved them. Thank you for a great gluten-free recipe!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Briggsy

Cooking Level: Intermediate

Reviewed: Oct. 9, 2008

These cookies are amazing, they dont taste GF at all! I made it for my husband, who is celiac, and my kids ended up eating most of the cookies. They want me to make this recipe all the time. I mixed my own GF baking mix by blending brown rice, tapioca and almond flours. This is a winner! Thanks for the recipe....

Was this review helpful? [ YES ]
7 users found this review helpful