About this recipe: These are probably the best gluten-free chocolate cookies I've ever made. They turn out soft and chewy, not chalky and dry like my other attempts! I haven't tried making them without egg but that might work. I use a gluten free mix of rice flour, sorghum flour, tapioca flour and chestnut flour with a pinch of xanthan gum. Sifting or whisking helps keep them lighter in texture too. Enjoy!
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 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!! - 24 Jan 2015 (Review from Allrecipes US | Canada)
Delicious gluten free cookies! Subbed coconut flour for the chestnut flour and added M n M peanuts! Amazing!! - 18 Nov 2012 (Review from Allrecipes US | Canada)
Crisp & light on the outside, chewy gooey on the inside- delish! - 14 Jan 2013 (Review from Allrecipes US | Canada)