Ok, these cookies are awesome, but this recipe makes it far too difficult Save yourself some trouble and follow these tips:
1) Use 1 cup Red Mill all-purpose g-free baking flour instead of the 4 other flours that are listed
2) Don't melt anything ahead of time. Just beat the softened butter, eggs and vanilla together and then add the dry ingredients
3) Xantham gum. What is that? Whatever it is, my cookies were not missing it
4) Bake according to instructions.
Melt in your mouth delicious!!
Delicious gluten free cookies! Subbed coconut flour for the chestnut flour and added M n M peanuts! Amazing!!
These are the best GF cookies I have ever made! They are the best when warm. I used 1 cup of all purpose gluten free flour (bob's red mill) and they were fantastic!!!!
Crisp & light on the outside chewy gooey on the inside- delish!
Awesome substituted coconut flour for the chestnut decreased sugar by 1/2 c added 1/4 c shortening with butter (alt adjustment) used 3/4 c of semi sweet chocolate chips for the 4 ozs and replaced the remaining chocolate chips with white chocolate chips. They turned out so good I made a second batch (needed gluten free for church function) and accidently forgot to add the vanilla and I think they tasted better without the extract. Thank you for this wonderful recipe it is so hard to find great tasting gluten free recipes my boys didn't even know they were gluten free.
These cookies are amazing. Forget about amazing for being gluten free they are amazing period. Like others I substituted coconut flour for the chestnut flour. I made them with margarine instead of butter the second time and they are still fantastic. I also use four squares of bakers chocolate instead of melting 4 ounces of chocolate chips. So glad I found this recipe.:)
The whole family loved this and were surprised they were GF. I used white chocolate chips to add to the dough.
These got great reviews from everyone who tried them. People said you couldn't tell they were gluten free. They were amazing warm from the oven and still soft the next day. They did sort of begin to crumble easily the day after that, but by then they were practically gone, so oh well.
I used Robin Hood all purpose gluten free flour instead of the combination of flours listed in the recipe. I spooned the dough onto cookie sheets using a tablespoon and ended up with about 40 cookies. They spread nicely as they baked and made neat little 2" cookies. The flavour was great - super chocolaty! The texture wasn't quite like a traditional cookie, but it was close. I'm not a huge baker and I have practically no experience with gluten free cooking/baking, so I highly recommend this recipe for anyone looking for an easy gluten free dessert.
Chewy tasty scrumptious! I subbed black bean flour and garbanzo & fava flour for the sorghum and chestnut flours.
I wouldn't make it again the only reason being it was more like blobs than cookies. It was definitely not like the picture even though I followed all the directions.
