This recipe is gluten free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.
I'm new to this gluten-free cooking stuff, and these were great! Some changes I made right off based on some other recepies I looked at and comments: 1 c white, 1 c brown sugar; 1/2 tsp bkg soda; 1/2 tsp vanilla; 1/2 c coconut; didn't use pecans 'cause didn't have them. Didn't bake for more than 9 min. - 08 Sep 2007 (Review from Allrecipes USA and Canada)
I have spent years baking and developing gluten and wheat free cookies and recipies we have many family members with celiacs. This the. The only changes I made was to add 1/2 tsp more salt and I omited the nuts (only because I diddn't have any on hand) I also chunked up some chocolate but not more than about 1/2 of a cup I like more cookie than chips. I have to admit I was nervous about the soft oily dough, but it cooked up perfectly crispy in the outside and chewey in the middle. I baked them both on my Silpat mats and on parchment paper lined cookie sheets, both turned out great. I let them cool on the cookie sheet a few minnutes before moving them to a cooling rack. These are the most cookie like gluten free cookie I have ever made. - 15 Jan 2008 (Review from Allrecipes USA and Canada)
I thought these were GREAT!! The only problem I had with these is I used and ungreased, air-bake cookie sheet... and had to pry them off, I switched to a lightly greased "regular" cookie sheet, and the rest came out beautifully!! - 13 Mar 2003 (Review from Allrecipes USA and Canada)