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.
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!
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.
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.
I have tried a lot of GF recipes for CC cookies and this one is the BEST yet. I have added some walnuts/pecans or changed out the Chocolate chips for other chips and they are the best! They keep very well and don't fall apart when put into a lunch box. The best part is that they are so chewy and delicious! OMG!
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.
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!
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.
Really good cookies. I didn't really notice the sandy texture in this one.
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.