About this recipe: These cookies are not only delicious, but they are also vegan-friendly, gluten-free and egg-free! They are lightly spiced with cinnamon and enriched with ground walnuts. Enjoy with a cup of tea or coffee.
Potato starch can be purchased in Chinese/Oriental shops or online.
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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. - 11 Oct 2006 (Review from Allrecipes US | Canada)
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. - 16 Nov 2006 (Review from Allrecipes US | Canada)
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. - 19 Sep 2003 (Review from Allrecipes US | Canada)