I created an account just to rate this recipe -- it's that good. The cookies have a taste and texture that seems indistinguishable (to me, anyway) from a conventional Tollhouse cookie. They are crispy coming out of the oven and stay that way for at least a couple of days. On the third day or so they acquire a very pleasant chewiness as well, at least under my local conditions. The taste and texture is far better than any gluten free chocolate chip cookie recipe I've tried so far -- not too sweet, not grainy, not crumbly, not flat, not beany -- absolutely nothing to apologize for when offering them to those who also eat conventional cookies. I also like the fact that the batch is a manageable size: it's very quick and easy to make up a batch and it's not an evening-long project where I end up making a mountain of cookies. I have been substituting pine nuts for the pecans since regular nuts are a bit suspect for me. I also subbed flax seed powder + water (1 T powder [NOT meal] + 3 T water) as an egg substitute. I've also tried adding a little instant espresso to the mix (so far I've just tried a couple of tablespoons mixed with either the flour or the) for a bit of a coffee flavour. Thanks for a great recipe!
This is by far the best GF chocolate chip cookie recipe I've found. They are a little more crunchy than usual but still fantastic. Definitely bake for 10-11 instead of the full 12. Also, I would recommend using a silicon baking sheet. I had a little trouble with sticking on the regular cookie pans. A silpat mat did the trick.
These are the best gluten free cookies i've attempted - and I've tried a lot... I used guar gum instead of xanthan, it's all I had. I also refrigerated the dough for a while before baking, to firm it up a bit. Baked for 10 min. instead of 12 and they were pretty great... a little flat but maybe that's because I used guar gum?
These were delicious! A well balanced combination of flavors, and they freeze great too. Mine sank in quite a bit because I forgot to add the xanthan gum, but they held together well and the taste wasn't any the worse for it ;-) Sorghum isn't available where I live, but I subbed GF oatflour. Thanks!
My wife nearly had tears of joy when she first tasted these!
These are fantastic! They are infact the perfect chocolate chip cookie. Even the batter was yummy! Thanks for posting Kristi :) UPDATE** I thought that these would follow the sad trend I have seen in so many other GF treats: great out of the oven, not so great the next day. WRONG! Still so good. Maybe even better since my mouth is not being scorched as I gobble them up.
Kristi! These are wonderful! Nice big cookies that have just the right crispiness on the outside and slightly chewy in the center, just how I like them.