The Chewy Gluten Free

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My daughter made these several times during the past few weeks for the holidays. Her husband is type 1 diabetic, dairy-free, and gluten-free and she has searched high and low for a gf choc chip cookie recipe that tastes "normal". Well, these are it!!!! They are fabulous, even my kids LOVE them! Of course we had to change the butter to dairy free spread and the milk to almond milk but they are wonderful!!! They freeze well too.

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These cookies are the best GF ones I've had so far!

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My first comment here ever... These cookies have changed my life!!! Having been GF for 9 months I was yet to eat a baked good that came close to a wheat based version. I actually used a Gluten Free APC blend by Doves Fa which was made up of Potato, Ruce, Buckwheat and Tapioca. Instead of light brown sugar I used 1/2 light muscavado and 1/2 dark brown sugar. The other 1/4 cup was regular white granulated. Made it all in my magimix food processor and cooked for a little longer than 14 minutes, probably 16-17. I was worried the sigh was so wet but once I added the chocolate chips it firmed up a bit. I cooled it outside, it's like -2 tonight in the UK so it only needed 20 minutes! I would recline d weighing the dough balls. 2oz is the perfect size! Honestly, I will without a doubt bake these again. None of my family thought they tasted HF and would not have guessed they were. My step daughter who is a cookie connoiseur gave then 11/10!!!! Praise indeed.

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Alton, thank you! My little girl has celiac disease, and while there are hundreds of GF cookies out there, these are hands-down the best! I made them exactly as the recipe states (no subs, and they were awesome! Every celiac child, and adult (-; must try these!

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i used white rice flour and it gives it a little more texture, but still one of the best gluten free recipes!!!

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These cookies are wonderful!!! These are by far the best cookies I have made gluten free.

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Delicious Chocolate Chip Cookies.

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As always, I never follow the recipe exactly, but the cookies turned out quite good. I understand it is the ratio of sugar, oil and eggs to flour that produces a chewy cookie so here's what I did: I used 1/2 cup butter and a scant 1/2 cup of coconut oil (coconut oil - extra virgin cold extracted - is reputedly a healthier fat source than butter - short chain fatty acid etc, I subbed 1/4 cup maple syrup for the 1/4 granulated sugar and used 1 1/4 cups organic dark brown sugar (full of b vitamins, I used 1 1/2 cups brown rice flour and 1/2 cup gluten free oats (tho I'm sure quinoa flakes would work as well, I used 1/4 cup of arrowroot rather than cornstarch - i don't use corn starch, and finally the last alteration I did was to decrease the amount of chic chips from 12 ounces to 8 ounces (and I used 71% cocoa choc chips instead of semisweet - no one complained. So, overall a slightly healthier recipe, lower in sugar and a slightly better fat profile.

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I have made these multiple times and they've always turned out wonderfully fluffy and chewy! However, this time they were as many people described (hard, flat, etc.. I read the reviews and realized that this time I only added one stick of butter instead of two! This may have been the mistake many others could have made. Normally, these are fantastic, but you can't really alter a gluten free recipe without it turning out badly.

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This was my first foray into GF baking and I was thrilled with how good these were - a far cry from the GF cookies at the store. Everyone loved them - including the wheat eaters like myself. I made them a bit smaller and baked less. I think that was the key - to watch the baking time because it varies with size and ovens.