To a family who is new to cooking without gluten- these cookies were easy to make and really easy to eat! I only had white rice flour on hand and the cookies turned out GREAT. Make sure to keep the dough in the fridge the entire hour before cooking.
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My family LOVED these! I'm not a huge fan of rice flour so I changed it to 1/2 c rice flour, 1/2 c almond flour, 1/2 c sorghum flour, and 1/2 c quinoa flour. Was a little thrown off by the gooey texture at first but then read the part that said to refrigerate the dough for an hour! They turned out fabulous! Thank you for sharing!
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These were pretty good cookies. The taste was awesome, and they were nice and chewy as promised. However, they had the distinctive 'sand' texture of gluten-free baked goods. Sorry! If it wasn't for that, I would have given 5 stars. One thing I especially liked was how these cookies didn't fall apart at the touch like many other gf ones. A nice recipe, I may adjust the flour ratios to achieve a sand-free texture next time.
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I love you Alton Brown!! I have been gluten free, dairy free and soy free for about 8 years and I never made a cookie so soft and chewy and yummy and not crumby. Thank you so much.
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these were the best chocolate chip cookies ever! i made them for a bake sale and no one knew they were gluten free! I made the cookies twice: the first time, i added the milk and vanilla after the batter being in the fridge for 20 minutes- the cookies turned out gooey and flat. However, if you want the cookies to be thick and don't stay as gooey like the ones in the 1st picture, add the milk and vanilla when the recipe tells to do so. Both turned out delicious!
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These are great! I followed the basic dough recipe exactly, except I only had one stick of butter so I substituted oil for the rest. That probably shouldn't make a good substitution in a cookie since it could make the dough too wet and greasy, but I added a cup of oats and 1/3 cup coconut and the final texture was perfect! I always add oats to chocolate chip cookies... because they're extra delicious that way.
I also refrigerated the dough for 12 hours because I got busy, then sleepy. That probably helped to avoid the sandy texture rice flour usually produces. Also, I thought they tasted a little sandy while still warm, and have found that most gluten-free recipes taste better - and less sandy - when cool.
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Really good cookies. I didn't really notice the sandy texture in this one.
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Hot diggity dog! These were great! I LOVE chocolate chip cookies and make them frequently. My daughter was totally bummed to learn that her and wheat could no longer be buddies. I made these and she was thrilled. We were all thrilled! You would never, ever know that there were gluten free.
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These turned out great! I used two whole eggs instead of tossing the extra egg white away. I reduced the amount of milk a little to compensate. The batter looked a little more wet than I would expect but they turned out great, nice and puffy and very tasty. Also I did substitute margarine and soymilk to make it dairy free.
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OK. I have had these from a friend of mine and they are chewy and thck. What in the heck happened to mine? They spread all over the pan, and so all the chocolate chips are in the center and I have thin and crispyish cookie. They taste good, but not what I wanted. Anyone have any insight?
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These are among the best gluten-free cookies I've tasted. They do have a slight graininess from the rice flour, and they were (as promised) chewy. I prefer the crispier variety, so I modified the recipe quite a bit to get a crispier cookie. This variation also has the advantage of hiding some of that graininess. You can't tell the difference from a normal cookie!
http://www.blockshots.com/recipes/gluten-free-cookies.html
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Simple and delicious. I was craving chocolate chip cookies and this hit the spot.
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We love these cookies. No one knows they are gluten free unless we tell them.
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This recipe is absolutely TOPS! I have a daughter with Celiac disease and she was thrilled to be able to have chocolate chip cookies that actually taste delicious! Her two brothers liked them, also, and they have no allergies. Try them!
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We're big fans of Alton Brown, and he certainly didn't disappoint here. This is a great cookie recipe! I thought it was a little weird to cream melted butter into the sugars (I usually use just softened butter), but I followed the recipe to the letter, and it's wonderful. The cookies are pretty crumbly when they're transfered from the oven to the rack, but they firm up pretty well once they cool.
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Great recipe- thanks! My niece is now gluten free and my nephew is nut free so this recipe met all my needs. I actually turned them into icecream sandwhiches and the kids (and adults) didn't know the difference. Love how the chocolate does not get lost in the cookie.
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Easiest and most delicious gluten-free recipe I have baked during the past 4 years. It is extremely easy. Definitely use the parchment paper. It helps keep the cookies from spreading out and helps them look like "real" cookies. I will absolutely recommend this recipe to anyone who needs a gluten-free, easy cookie recipe. I used a small cookie scoop and it worked great.
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Perfect, just like the real thing. No one would even know they were gluten free.
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Really good. Yummmmmmmmy to be exact. I used them for a cookie exchange and no one even guessed that they were gluten free. Everyone wanted the recipe.
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I just made these and they are awesome! They are chewy on the inside and taste like real gluten filled cookie!
Thanks so much for this recipe!
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