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    You are in: Home / Recipes / Gluten Free Chocolate Chip Cookies Recipe
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    Gluten Free Chocolate Chip Cookies

    Average Rating:

    2 Total Reviews

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    • on February 22, 2014

      I didn't rate the recipe as I've not made them yet, but plan to do so. Usually use the 1-2-3 Gluten Free cookie (boxed) mix and they are really good but do not stay fresh more than a day. Hoping these will hold up longer. <br/><br/>Really did want to mention though that one should NEVER use Splenda sugar replacer as it is not sugar but an industrial chemical that crosses the blood brain barrier and causes all manner of disease. Google Splenda and learn why everyone should stay away from that manufactured product. Better to use real sugar, honey, maple syrup, coconut sugar or sucant than an industrial chemical (actually from the Viet Nam war). Live and learn I say. <br/><br/>Thank you for posting this recipe and when I make them, I'll review the recipe on this site.

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    • on December 07, 2008

      This is a very nice cookie. I did substitute the splenda with regular sugar and everything tasted lovely. The inside was nice and chewy with the edges being a little crusty which is to my taste. The cookie itself is easy on the mouth with very little grit being felt and they held up very nice even a couple of days down the road without the gluten free tendency to get hard overnight. I'll make these again

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    Nutritional Facts for Gluten Free Chocolate Chip Cookies

    Serving Size: 1 (17 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 48.8
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 1.3 g
    Cholesterol 7.7 mg
    Sodium 78.6 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 0.4 g
    Sugars 5.2 g
    Protein 0.5 g

    The following items or measurements are not included:

    gluten-free flour

    light margarine

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