26 Reviews of Gluten Free Awesome Chocolate Chip Cookies

From: TooAllergic

On Jan 1, 2006

I have been waiting for a cookie like this! I used Bob's Red Mill GF All-purpose "flour". They were crunchy on the outside and chewy on the inside. Perfect. Next time I am going to try almond extract. Thank you, thank you, thank you.

From: jackandfiona

On Dec 1, 2005

These were wonderful. They taste just like wheat flour cookies. I replaced a 1/4 cup of the soy flour with potato flour, as I find soy flour bitter sometimes.

From: aussie deb

On Feb 28, 2007

outstanding, my second gluten free cook only and are they good, very easy and the recipe is of perfect consistency, the only change I made is instead of chocolate I substituted with carob buds as they don't send the kids off the planet. Our new biscuits in the house, thanks. I am ready to make about my 20th batch and have changed the soy flour to potato or what ever gluten free flour I have as I am not hot on the aftertaste of the soy flour. FOR INTERESTS SAKE THE BUTTER WEIGHS 110 GRAMS, INSTEAD FO FILLING HALF A CUP ALL THE TIME.

From: GlutenFreeGirl

On Oct 22, 2006

Wow these cookies were delicious!!!! They definetly do not taste gluten free at all! I had to tell my family 3 times that they were gluten free and they didn't believe me.These cookies were a wonderful and easy to make treat! The only change that I made was that I didn't have any soy flour, so I used sweet rice flour. Thanks for the GREAT recipe Brenda, these will definetly be made again and again!

From: jadelabyrinth

On Aug 22, 2008

These were quite good. I used all brown rice flour and 3/4 c brown sugar and 1/4 c sugar as we like chewy cookies here. I cooked them at 350 for 10 minutes and got 32 cookies. This is a great way to use up the rice flour I had to buy for another recipe, thanks!

From: Fulltime Chef

On Feb 8, 2008

These are great! Nice looking and crispy! I made them just like the recipe indicated except I used real butter and used a gluten free flour mix instead of the rice/soy combo. We will definitely be making these often! My husband thinks they taste just the like the Chocolate Chipper cookies he use to eat at Panera before we went GF - yummy!

From: Renea'

On Jun 12, 2005

Thank you, thank you, thank you for posting this. I have been looking (for years) for a chocolate chip cookie that has the same consistency as one made with wheat. I found it!! I made the batch then made about 5 cookies, froze the rest for another day. Thanks!!

From: Ozemum

On Sep 30, 2006

A very easy cookie to make, and it did taste good, I will make these again, Thanks for posting this recipe

From: Simonich

On Feb 7, 2008

compared with any other gluten free recipe I have tried these are definately five stars. Whenever I try a new wheat free recipe I add a little cocoa powder to hide some of the flavor, just in case. I used about 1/4 c. cocoa in place of the flour. I didn't notice an odd aftertaste even with the soy! My first batch got a little charred on the bottom so I lowered the temp. to 350, worked well. Made 28. Thank you sooooooo much!

From: Inhishad0

On Jun 23, 2009

The cookies are good, but 1 1/2 tsp of xanthum gum needs to be added to help the cookies hold together better. GF baking always needs some kind of xanthum or guar gum or even pre-gel starch added to it to make it hold together well and not crumble or fall. The typical ratio is 1 tsp for every cup of flour used.