By Jesicakes on September 11, 2011
Photo by Jesicakes
Photo by Jesicakes
"I've tried so many packaged gluten free chocolate chip cookie mixes and there's always some aspect that dissatisfying about them, whether they're dry and gritty or have a distinct taste or smell that just screams gluten free (and not as good as the original!). My goal was to make a recipe for them that tasted just as good if not better than my favourite all purpose flour chocolate chip cookie recipe, and I think that I finally got it! These cookies are crispy on the edges but have a soft chewy center. The different flours I use give them a great classic flavor that you would never guess are gluten free. They're easy and quick to make, and the perfect fix for any of your cookie cravings!"
Serving Size: 1 (665 g)
Servings Per Recipe: 1
"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."
"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."