The Chewy Gluten Free

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Fantastic! No aftertaste while eating them. The brown rice bitterness kicks in much later but it doesn't matter; so good!

Changes I made due to food intolerances: rice milk vs. whole milk; powdered egg substitute vs. eggs (equiv of 1.5 eggs for the 1 + yolk Smart Balance Organic vs. butter; because there is salt in SB, I halved the kosher salt. Also, instead of chocolate chips I put in a lot of cinnamon and folded in some pecan pieces to make a pecan snickerdoodle. I also made my own molasses because I can't have cane sugar - used 11 ounces of beet sugar + 1.25 tablespoons of molasses (and mix and mix. I also didn't have parchment so I sprayed cookie sheets with Pam Butter Flavor.

Anyway, never give up when you think you can't adjust a recipe. My husband who can eat anything (and does LOVES these cookies. I am thrilled to have a treat when before I was limited to fruit, homemade candied nuts, and maple candy.

THANK YOU FOR THE GREAT RECIPE!

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You can find Xanthan Gum at Whole Foods. Powerful stuff! I use it to thicken some sauces.

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This was my first attempt at gluten free, and it was a winner. The recipe was very easy to follow. I substituted guar gum for xantham (it was 1/3 the price and I made it with my 2 year old helping me. I don't have scales, so I used the approximations. I did have to cut back the temp slightly and shave a minute off the time. (the bottoms get HARD if they are even a little over cooked--but my oven is old so... I love cookies and didn't think I was gonna get anything near as good as the real thing, but these were good And pretty! I took a picture, but don't know how to post it.

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Wow!! This is a delicious recipe, I am more than impressed. My husband and I are trying to be gluten-free because wheat just doesn't make us feel all that great, and we both love these cookies more than any other chocolate chip recipes I have made before : Alton Brown actually spoke at my graduation from UGA this year and just so you know he is as good a speaker as he is a chef! Thanks for the great recipe- keep them coming! I did however substitute the tapioca flour for coconut flour since I didn't have tapioca... and they still turned out DELICIOUS : I would highly recommend using a food scale like he has listed, it is much more exact and baking is a science... especially gluten free baking!

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My daughter, who is a freshman in high school, just had to do an experiment for her HP Biology class. Her group decided to make 3 different kinds of chocolate chip cookies and see which one the class like best. They used the standard recipe on the back of the chocolate chip bag, a vegan recipe, and this gluten-free recipe. They hypothesized that everyone would prefer the standard recipe because it was what they were used to. To everyone's surprise, the majority of the class actually preferred this gluten free recipe! So there you go - scientifically proven a better cookie! :

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I haven't been gluten-free all that long, so I do remember--quite vividly--what good chocolate cookies taste like. Good chocolate chip cookies are hard to forget, and this recipe, if you follow it pretty strictly, makes cookies that are easily nearing the top of my personal list of best cookies ever.

These cookies are exactly what they're billed as--chewy, gluten free, with chocolate chips, and extremely easy to make. I've made this recipe a few times now. The first time was before I'd gotten any kitchen gadgets, so I used the volume approximations he lists, and did all the stirring and mixing by hand. It was much harder that way, with the whisking by hand, but it's still pretty easy. Now that I have kitchen gadgets, including a stand mixer and a kitchen scale, this recipe is even easier. If you want to simplify the process further, you can always mix the dry ingredients together ahead of time and store them in food storage bags in your pantry. When I do it, I put the flour in a 1-gallon bag, and then in (I think a 1-qt. bag, I put the sugars. The sealed up sugar bag then goes inside the larger flour bag, and then sealed up. Then when you go to make cookies, all you have to measure out are the wet ingredients. (Of course, this takes up extra room in my pantry, so most of the time I just measure stuff out when I need it. But it does make a nice gift for the newly-diagnosed celiac. Wrap it up nicely and include a print-out of the recipe, and you may just make someone's day.

My favorite technique these days is to pull the dough together at night so it can sit in the fridge to firm up, and then bake the cookies the following night. I know technically it's chilling for much more than a single hour that way, but it works just the same.

The only thing that could possibly make me love Alton Brown more than this recipe does, is if he were to write another recipe... this time for a gluten-free oat bread. (Please, Alton?

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This is my go-to cookie for every occasion and everyone is stunned they are gluten-free. Alton, if you read these reviews.......PLEASE give us MORE gluten-free recipes!

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gluten free cookies really do taste good! i think this recipe has effectively replaced my "go-to" cookie recipe! i'll admit though, i started out making these only because they were for a friend who is GF. i ended up having to sub the dairy too as she is also lactose intolerant, so the cookies i made are also vegan. here are the substitutions i made:

white rice flour (i had some in the freezer and didn't want to buy more...
soy protein (for the eggs. only AFTER i started putting the ingredients together did i realize i was out of eggs. duh. i used 2 Tbs. soy protein + 2 Tbs water
soy milk (for the whole milk...didn't have any regular milk on hand because i'm lactose intolerant
soy butter (NOT margarine. it's GF, DF "butter" i found at trader joes. made from mostly soy oils but also other oils. it worked well which i'm happy about because i've never baked with it
dark brown sugar (i had this on hand and didn't want to buy more...i think it made the cookies slightly darker in color, but they still taste good so it doesn't bother me

i also weighed all ingredients. since i haven't tried baking them by measuring the cups i don't know what the difference would be... my scale is nothing fancy...i think i paid maybe $10 for it at a kitchen store (it's plastic and manual so you'd have to be ok with calibrating it and reading tick marks to figure out the ozs.

i baked the cookies at 350 for 13 minutes and they came out chewy and moist kind of like a Mrs. Field's cookie. i might try a batch at 375 for 14 just to see what the difference is.

overall, these cookies are pretty amazing and not at all what i would have guessed! they do have a slighly different texture to the bite than a cookie made with wheat flour, but i kind of like it. i think it's an aquired taste... like salt and vinegar chips or skydiving.

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They look like Tollhouse, they taste like Tollhouse. I really can't tell the difference!

I used my Pampered Chef small cookie scoop and baked for 11 minutes.

Tip: don't get the butter too hot. Just melt it, it should be barely warm to the touch. And weigh the ingredients: the approximate measurements are just that, approximate!

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I was recently diagnosed with Celiac Sprue and was sure that life was over, but aftercoming across recipes such as this one I'm surviving nicely. I made these cookies exactly as instructed except that I used Ghiradelli bittersweet chocolate chips rather than the semi sweet chips. Yum, yum, yum. I'd made these again even if I weren't Celiac. I like the texture when fairly fresh out of the oven as well as a day or two later. Thank you Alton.