Reviewed: Dec. 14, 2011

I was looking for a good gluten free dessert for my husband, and was quite disappointed. While the flavor itself was satisfactory, the texture was extremely dry and crumbly. They fall apart easily when picked up. I will not be making these again.

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Reviewer:

Mary Ann

Home Town: Plainfield, Indiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 9, 2011

Pretty good! The store only had canned pumpkin pie mix which is already sweetened and I replaced the white sugar with a blend of stevia powder and agave. Replaced the walnuts with chocolate chips. Would definitely make them again.

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stephkneew

Reviewed: Jan. 9, 2011

While a hair dry, these cookies were the only thing my gluten-intolerant mother ate for desert on thanksgiving. Some gluten-intolerant people can be deterred from deserts by all the necessary substitutions that make them a bit too far from the original. However, these were just regular old cookies to Mom, and that made the holiday for us. Thank you so much!

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Reviewer:

skatmatth

Cooking Level: Intermediate

Reviewed: Nov. 8, 2010

I made these cookies for a family reunion. They went over well. I hade about a dozen or so more left over, I brought them to work to sample to my customers (I manage a health food store) and they wanted know where to buy them!!

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Reviewer:

Melony

Reviewed: Oct. 30, 2010

I prepared these per directions except for omitting the nuts. They had a good flavor and looked nice, but the texture was too doughy. I develop gluten free recipes and mine never have this sort of doughy texture. I'm disappointed. Maybe they need the crunch of nuts to be worthwhile.

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JUDIBY

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 24, 2009

GREAT recipe! Substituted rice starch because of allergies, but cookies turned out tasty and the texture is as good as it gets without wheat flour. Also sub walnuts for chocolate chips :)

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Reviewer:

tonya

Reviewed: Nov. 13, 2009

I made these cookies for a friend who cannot have gluten, soy, dairy OR nuts so I substituted 1/2 cup of brown rice flour for the 1/2 of ground walnuts. I was so delighted with how these turned out, I ate two of them before I managed to package them up for delivery to my friend!

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Reviewer:

niteowlchef

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Monroe, Washington, USA

Reviewed: Sep. 30, 2009

These were good. I wouldnt call them cookies. They were very cake like. They were like little pumpkin cakes. My GF dd loved them and even my non GF kids ate them up. Thanks!!

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PEANUTPRINCESSES

Reviewed: Oct. 26, 2008

My kids declared these "awesome". I did increase the sugar to a full cup, and added 1 tsp of vanilla extract. Would have been better to add chocolate chips, but we didn't have any! :)

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