The Chewy Gluten Free

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I am an experienced baker but these did not turn out as expected. Thought I'd try this as my new daughter in law is on a gluten free diet. They tasted good but they spread out way too thin and seemed very oily. I followed the ingredient list perfectly (even weighed the ingredients so I'm not sure what to do differently. Maybe add less butter or make sure the butter is just room temperature instead of melting it first, or both. I think I'll try it again but I will compare other recipes to this one to get some ideas.
Also, I had to shorten the cooking time to about 10 minutes total or they were way overcooked. My husband will still eat them and I'll take some to work.They tasted good but didn't look like they should.

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Thank you sooooo much for this recipe. Due to health problems my family is now gluten free, dairy free, and soy free. This recipe was just what we needed. I did have to substitute the butter for soy, dairy, and gluten free margarine (Earth's Balance is what we use and the chocolate chips were also soy, dairy, and gluten free (Enjoy Life brand. These cookies were so moist and delicious that my children tried to eat them all:. I'm so greatful that we finally found a gluten free recipe that is not dry or tasteless. All I have to say is yummmmmmyyyyy!

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My daughter has celiacs and is very picky about her cookies. She loved this recipe! Much better than many of the store bought mixes. I only made one change; I thought it was pointless to melt the butter and then refrigerate the dough, so I let the butter sit at room temp and then mixed it by hand (it creams easily this way and then skipped refrigerating it altogether and reduced the cook time to 10 minutes instead of 14. They turned out perfectly!

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Fantastic! My first baked glutenfree recipe that actually turned out. I used flour blend mix from store, added 2T coconut flour, and substituted 1/2 or the vanilla extract with 1/2 t vanilla powder. also, I added chopped walnuts to half the recipe. Deee-licious. I will definately hold on to this recipe. Thanks Alton!!!

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For Brinny who posted on Jun 11: I have found that I have better luck when i reduce the cookie weight to 1.5 oz and then reduce the baking time by about 2 minutes. They turn out great then!

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I am not sure what I am doing wrong here. I have followed this recipe to a T twice now, and both times the cookies seem to melt and come out flat and burnt. The cookie dough tastes delicious, though! The first time I chilled the dough for an hour, the second time I chilled it overnight. Does anyone have any suggestions? I would love to be able to enjoy these like everyone else is!

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This was my first attempt at gluten-free baking, and it turned out great! I think the key is in weighing the ingredients as directed in the recipe. I used my 1 oz ice cream scoop and found that I needed to bake it at 350 degrees for 10-12 minutes on my air-bake baking sheets (also used my silpat to prevent burning the edges. Also, if you use salted butter, you'll want to reduce the 1 tsp salt to about half.

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I had heard that cookies are one of the toughest gluten free challenges, but this recipe proves that untrue. It was easy and terrific. My super-picky, wheat addicted son was so happy!

The only trouble I had was with the butter and sugar creaming. The melted butter splattered everywhere and wouldn't combine with the sugar. So I put the bowl into the freezer for a few minutes, then creamed it with the mixer, and it came out fine.

I also replaced 1/4 cup of brown rice flour with sweet rice flour and we used Rapadura whole unrefined sugar in place of both the white and brown sugar. I chilled the dough only 15 minutes, then baked at 350 for 14-15 minutes. And we put more than 6 cookies per tray.

That's it - the only recipe changes, and I'm telling you, these cookies will satisfy the most discriminating wheat junkie you know. They came out just crisp enough, still soft and chocolatey inside - the perfect texture. Delicious!

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These are really great. Like a previous reviewer, I also substituted 1/2 cup of sorghum flour for 1/2 cup of the brown rice flour and the whole family thought they were awesome! Kept dough in the fridge for a little over an hour before baking. I made 36 cookies and baked 12 cookies per cookie sheet on parchment paper for the exact time listed. They kept their shape and were chewy. In fact, they were chewy goodness for 3 days! They only lasted this long because I had to limit the number the kids ate at one time... Thanks Alton for a wonderful recipe!

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Best GF cookies I've found. Been on a quest for 8 years searching and trying and failing. This was the best and tastes every bit as good as gluten containing cookies. The only change I make is to swap out the chips for white chips every other time to have something a bit different. My kids and I are celiacs and we love Alton Brown for sharing these with us!