Tasty chocolate chip cookies without eggs or gluten! These will remain fresh for up to a week in a air-tight container - if they last that long!
This recipe is amazing I love the flavour the texture just everything about them I will be making these cookies again without fail. Thanks Barbara Arnold - 22 Jan 2014
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 also added 1 tablespoon milk because they were thick and cooked 10 min. They were fabulous! - 11 Dec 2007 (Review from Allrecipes USA and Canada)
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. . .not really a cookie. so i added almost 2 more cups of the gluten free baking mix before it was passable. but the taste was really incredible, definitely worth the extra time. i made them for a friend who can't have wheat. . but i think they may be better than regular chocolate chip cookies. - 14 Feb 2007 (Review from Allrecipes USA and Canada)