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These are great, especially considering they didn't use any xanthan gum (usually a GF baking MUST). The only thing I would change is the baking time. The ones I put in for 10 minutes were still raw in the middle, but the ones I put in for 15 minutes burned. I think 12 minutes would be perfect.
These turned out only OK for us but that may probably be due to not using baking powder because of corn allergy and not using cream of tartar for other reasons, both found in gluten free baking powder. I also tried both not waiting the two hours refrigerator time and waiting as DD (toddler) was expecting them immediately. I used just one large egg, halal vanilla paste, white rice flour and half the amount of tapioca starch, guar gum, no flax seeds, additional baking soda and a little organic apple cider vinegar to replace the left out baking powder, sea salt, no raisins out of preference plus the rest of the ingredients.
These are awesome. I didn't use the ground up Flax seed. I also didn't put in Fridge for 2 hours .I baked them right away and they were perfect. I cooked them for about 12 minutes. 10 minutes wasn't enough. They are moist and delicious.
These are my standby GF oatmeal cookies. They are moist and delicious. I am surprised these gems haven't had more reviews before this one...they deserve more attention. Thank you for sharing this recipe. it's a keeper. The only change I made was cut the sugar in half, as I found them a bit too sweet for me.
This is a must have gluten free recipe that even a normal person would enjoy. It's great to have recipes I can make to take to a potluck that I can eat, and no one would know the difference. I have gotten lots of compliments on the texture and moistness of these cookies. Thank you so much for submitting it!