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The Chewy Gluten Free Recipe

The Chewy Gluten Free

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Average Rating:

Total Reviews: 145

Showing 101-110 of 145

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  • on July 07, 2009

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    This is honestly the very first GF cookie recipe I've tried, both scratch and store-bought mixes, that was good. And it was actually GREAT! They were soft anc chewy and not delicate and gritty! This recipe is a winner at our house and I'll make over and over again! Thanks Alton from a newly GF family craving "normal tasting" food!!

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  • on May 28, 2009

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    ...a gfree cookie that I can eat. I am not much for sweets, but now and again this girl loves her dark chocolate. I have tried 4 other recipes and all of them were bad enough they could not be eaten; sadly, ending up in the garbage.

    The texture is fabulous. The rise is great for a gfree product. The flavor is wonderful with the vanilla and brown sugar taking precedence over the flour blend, which is a big issue for me in gfree products; all you taste is the flours.

    I followed this recipe exactly as written with no deviations, including weighing the ingredients. As a die hard baker, weight measurements in baking is an absolute must.

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  • on May 03, 2009

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    These are so amazing! We often do without sweets as my son isn't crazy about gluten free substitutes, but no one in my house could keep their hands off of these cookies. My son is on the autism spectrum, so he is on a gluten free, soy free, and dairy (casein free diet, as are many many other autistic children. He is virtually symptom-free as long as he eats well. I substituted rice milk for the whole milk, a palm shortening/ghee blend for the butter, and used "enjoy life" dairy/soy/gluten free chocolate chips. STILL amazing. I am passing this recipe on to all of my gluten free Mommy friends.

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  • on April 01, 2009

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    I wish I could give these cookies a 10 rating. They are - hands down - the BEST cookies ever. I do not suffer from celiac, but my friend's son does and it's always a struggle to come up with good treats for him. Well, not anymore. I made a batch of these and LOVED them. Shared them with David & he LOVED them. I will be keeping this dough in the freezer, so I have it on hand when he comes over to visit.

    PLEASE, Alton Brown, we need more recipes like this, especially for bread. Gluten-free bread is NASTY! I'm sure you will be able to provide us with some excellent recipes. Hurry up, please; we're all standing by waiting!!! xo

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  • on February 26, 2009

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    Thanks, Alton, for turning attention on us gluten-intolerant people! I watched the "Sub Standard" show and instantly went to the kitchen to make the dough. After chilling for an hour, I made the cookies...DEE-LISH! This is the best GF cookie recipe EVER!

    To the man whose cookies spread: you may have not let the dough chill long enough (that happened to me once, or it could have been the margarine (sometimes there's water in it, or you may have put the dough on a warm cookie sheet. Try again! It's always trial-and-error in GF baking. And hats off to you for being so good to your wife.

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  • on February 15, 2009

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    These cookies were phenomenal. I highly recommend using an extra teaspoon of vanilla and using ghiradhelli chocolate chips. Even my non Celiac friends LOVED them! Two thumbs way up!!!

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  • on February 07, 2009

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    I made the regular version of these and they turned out great. I thought I would make these for my wife who cannot eat gluten. These tasted great, but looked more like pancakes than cookies. They were about 6" wide by 1/4" high. I am sure it is something I did and not the recipe. I used Arrowhead Mills brown rice flour and Bob Red Mill Tapioca flour. My wife also cannot eat a lot of dairy so I used 6oz of margarine and 2oz of butter. I weighed all the ingredients, instead of using measuring cups, I could tell the dough was not as thick as is should be when I took it out of the fridge so I added some more flour. Anyone know what I did wrong? I am interested to hear what brand of flours people have used in this recipe.

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  • on December 07, 2008

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    I LOVE this recipe. The quality of ingredients you put in make a difference. I used McCormick Vanilla extract in the first batch I made. It was great, but I used 100% Bourbon vanilla in the next and I couldn't believe the difference! It was awesome, they had a creamier note than before and a much more pleasant vanilla tone.

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  • on November 19, 2008

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    Thank you so much! This was not just a GF substitute but a *real* replacement. This is a truly yummy cookie that didn't taste like beans or cardboard or anything that cookies just shouldn't be. Bean cookies are just wrong... I made the recipe exactly as stated, turned out perfect.

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  • on November 02, 2008

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    THANK YOU!!! THANK YOU!!! THANK YOU!!! I was finally able to produce a gluten free chocolate chip cookie that we could all eat and didn't have to travel fifty miles to get the items needed. They are just as good as regular cookies, ok I'll be honest, I think they are better then my regular cookies. I found no texture, taste, or smell differences. I am not GF but my husband is. I love to bake and cook. I had found what was supposed to be a cup for cup replacement for wheat flour. I made bread, one of my favorite things to make. I had it timed so that it would come out of the oven just as my husband was coming home. I just knew he would be thrilled to have hot fresh baked bread he could eat. When it came out of the oven, it was not bread but a fine subsitute for a hockey puck or door stop. I said forget it, found some pretty good mixes and used those as much as I hated to. Then I saw this eppy and said, what the heck, Alton just walked me step by step through this, let's give it a try. Well now I'm willing to do more, just waiting on AB to produce. :-

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