These are as good as gluten free baking will get! I added a 1/4 t ground cloves a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky when you're done so I recommend putting it in the fridge for 15 minutes or so for easier handling.
Thanks so much for sharing. I added 3/4 of a cup of soaked raisins 1/2 teaspoon of ginger and nutmeg 1/4 teaspoon of cloves and 1 teaspoon of xanthum gum for the texture help. A nutritious and tasty snack.
I made these cookies with potato flour and not potato starch. There is a big difference. When I printed the recipe out awhile ago that is what the recipe said. As I looked over the recipe again to do the review the recipe now says potato starch. I feel the review is not indicitive of the recipe now.
This is a very tasty recipe. I used butter instead of shortening. I added some chopped dried cranberries to the top before baking and then dusted with powdered sugar when cool. A festive looking cookie as well as tasty for my non-wheat eating friends.
I made these for a teacher with a wheat allergy and had to sample a couple myself. They are fabulous! This was my first experience making cookies without all-purpose (wheat) flour and did find the rice flour/potato starch combination create a texture unlike I have ever experienced in a cookie. Very very good cookies!
My kids declared these "awesome". I did increase the sugar to a full cup and added 1 tsp of vanilla extract. Would have been better to add chocolate chips but we didn't have any!:)
I was so delighted with these cookies thank you to Beulah! They were easy to make and used limited ingredients had a great texture and taste for a gluten free cookie!
I personally didn't like this one. I think it would be better if you added more sugar or choc. chips.
I thought these turned out wonderfully. I omitted the walnuts and replaced them with Chocolate chips. They were a very big hit.
