The Chewy Gluten Free

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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 !

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I did not have whole milk so I used evaporated milk. I also refrigerated overnight because I didn't have time to get to it within an hour. I did all weight measurements where provided. However, the cookies did not spread at all. I still think they taste good but they look nothing like the picture. So, for those saying their cookies spread too much, try refrigerating longer. I think that may help. As for me, I think I will try refrigerating less. = Oh, and don't eat too much dough because you really will regret it later. LOL.

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Absolutely delicious! The texture and flavor are amazing! Even the dough tasted great - and chocolate chip cookie dough has always been one of my favorite foods. I haven't been able to eat it since I gave up eating wheat, so this dough and these cookies were a real treat today! My husband loved them too - and he is still a wheat eater! I highly recommend this recipe! :

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These cookies are amazing! Moist, chewy and delicious. I am delighted to have a cookie I can eat and serve to friends and family without apologizing that it is GF. The trick to these cookies is to beat the butter and sugar really well and not overcook them! I made mine much smaller than the recipe calls for (4 doz. instead of 2 doz. and only cooked them for about 6 min. DELICIOUSLY moist! So good, in fact, that my family ate the whole batch in one sitting I had to make a second batch just so I could have one. The funny thing is my family is not GF and they insist on delicious cookies or will not eat them! Make sure you refrigerate the dough as the recipe calls for - very important too! Thank you for a fabulous recipe!

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What did I do wrong? The batter tasted good but the cookies came out hard as a rock....help!

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I substituted white rice flour for the brown, only because I didn't have enough in the house and didn't feel like running to the store. They are fantastic! I had no problems with consistency like the other person noted (I wonder if they didn't measure something wrong. They are exactly the same consistency of any other cookie batter. Actually, the dough was so good they almost never made it to the oven!!

These are awesome. Thanks for the great recipe!

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I am an experienced gluten free baker, and these cookies came out thin, thready and greasy. There's at least 1/4 cup too much butter in them, and they'd benefit from some gluten free oat flour for additional body.

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OUTSTANDING! My husband has lived without cookies for over a year, because most gluten free cookies are crunchy and have an off taste. These are amazing! They are chewy with a bit of crunch as you bite into them, and are soft and buttery inside. They can completely pass as regular cookies. My 8-year-old daughter loved them as well. A complete hit!