Gluten-Free Chocolate Chip Cookies

These cookies are delicious and I can't really tell that they are gluten-free. Baked beautifully! I used 2 eggs instead of the egg substitute as one user suggested. I also used some butterscotch chips. Thanks!

easy

Mmmmm. For my first gluten free recipe it was great. Used an egg and used an all purpose gluten free flour mix. Plus the xanthan gum.

I made these cookies today exactly as listed in the recipe except :I used Bob’s Red Mill 1 to 1 gluten free flour (has xanthan gum in it already).I used one large egg plus an egg white instead of egg replacement.*Press the dough on the cookie sheet rather than leaving a mound of dough. If you press them, they spread perfectly !Nice and crisp around the edges and chewy inside. I added a photo! I’ll make these again for sure!

Made 1 1/2 times the recipe. Followed advice re: adding an extra 1/2 cup of flour (before “doubling”) & using some potato starch in place of some of the flour & decreasing the brown sugar by 1/4 cup. Used 1 regular egg + 1/8 cup sweet potato purée (since i made 1 1/2 batches...needed another “1/2 egg” or 1/8 cup of a substitute). I also used 2/3 butter & 1/3 margarine to reduce spreading. Used Pamela’s gluten-free All-Putpose Flour. Baked for 10 minutes, flipping the trays at 5 minutes. These are fabulous! They held their shape really well. I prefer a more toothsome cookie - i think that subbing ground oatmeal & adding chopped pecans or walnuts would accomplish this. Otherwise...making notes because I will definitely wanna make these AGAIN!