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These are great. I had to make a couple of substitutions, millet instead of sweet rice flour, Xyletol and Stevia for white sugar. They came out great-even the non-gfers around here liked them. They did brown up fast and I was concerned that they might taste overdone, but the texture was fine, a little crisp and a little chewy. They did soften up sitting on the counter for a few hours. But I bet they are gone tomorrow! Oh, and I made smaller cookies than the author. We prefer small cookies.

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jcrozier June 01, 2013

The cookies were delicious - had a texture like regular chocolate chip cookies. I used white rice flour instead of the sweet rice flour simply because that was what I had on hand. Used carob chips instead of chocolate chips and chocolate bar, again because that was what I had available. Also added 1 tsp cinnamon and 2 tbsp carob powder. Everyone in the family loved these, including the picky four-year old. You could take the cookies somewhere and they could be enjoyed equally by those eating gluten-free and by everyone else.

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wolfberry February 18, 2013
Gluten Free Chocolate Chip Cookies