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My review
Chocolate Chip Cookies (Gluten Free)
Barbara Arnold
"Gluten free, egg free"
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Ingredients
servings 288Original recipe yields 18 servings (3 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
- In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
- Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 180205 Ratings
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Most helpful positive review
12/11/2007
My kids and I loved them! You cannot tell the difference. We used 1/2 cup cornstarch, 1/2 cup brown rice flour and 1 1/4 cup white rice flour for the baking mixture. I used a real egg. I als...
Most helpful critical review
9/20/2004
These cookies tend to be dry and crumbly if you use "Egg Replacer" as the egg substitute. Instead of all the baking mix, try using 1/4-to-1/2 cup of potato starch to add more moisture to the ...
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Newest
12/11/2007
My kids and I loved them! You cannot tell the difference. We used 1/2 cup cornstarch, 1/2 cup brown rice flour and 1 1/4 cup white rice flour for the baking mixture. I used a real egg. I als...
2/14/2007
the picture of these cookies is kind of deceptive, i always do a tester cookie before dropping all the cookies on the sheet. when i did it spread about 8" in diameter and about 1/8" thick. . .no...
3/29/2007
Thank you for this recipe!! These were definitely the BEST gluten-free & egg-free cookie I have made. However I will make some changes next time I make them. First I will add probably a 1/2 t...
7/20/2010
OK I read many many reviews on this recipe, since I've been on a quest for the perfect GF choc chip cookie recipe for a while now. The search is over- this recipe really is that much better tha...
10/18/2000
I love these cookies. My kid loved them. As a person who recently found out I can't have gluten, this is as good as any wheat filled treat. THANK YOU!!!!
5/29/2006
Very good recipe. Just started to bake gluten and dairy free so this recipe was a good experiment. I modified it a bit - dairy free chips and added some xanthan gum. Also have no problems wit...
9/20/2004
These cookies tend to be dry and crumbly if you use "Egg Replacer" as the egg substitute. Instead of all the baking mix, try using 1/4-to-1/2 cup of potato starch to add more moisture to the ...
6/17/2000
These are the best gluten free cookies ever. My friends can't tell the difference. I had a hard time not eating the whole batch myself! Yummy!
5/4/2006
Crispy on edges and soft and slightly chewy on inside partly due to the following modification: since dough was too crumbly with just egg substitute, I added 1 egg. Also I used 50/50 butter and ...