The Chewy Gluten Free

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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.

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Great recipe! I need advice though-- I made this for the first time the beginning of June. They were wonderful- chewy and moist. Every time I've made it since, they have been super flat, hard, and crispy. I havent changed ingredients or done anything differently. Please help !