Nissa's Chocolate Chip Cookies (Gluten-Free)

It was good but very bland, but my kids enjoyed them.

My family really liked these. They had the texture and taste of Toll House! They beg me to make them now! Thanks for the recipe!

I made these with less sugar, and they were still sweet, but very good! I needed to cook them for about 12 minutes...

These were my very first batch of gluten-free cookies and I think they are better than the normal kind! I substituted 1/4 cup white sugar with Splenda and had 1/2 white chocolate chips and 1/2 dark choc chips. I baked them for 14 minutes though.

These were great. I enjoyed them, did not change a thing. I made between 3-4 dozen dropping them by the tsp-full on an un-greased cookie sheet.

This recipe was great!! I substituted the almond flour with additional rice flour, and added a teaspoon gluten free almond extract. It really enhanced the flavor. I also had to bake them for 14 minutes.

These were great. I made them for my dad, but the whole family enjoyed them.

I just made these cookies. First time for making gluten free ones. They came out great. Soft and chewy. I used raw sugar for more natural and substituted earth balance for butter as he is also casein free. We both thought they were like regular ones.

I made these cookies and my daughter (who also has celiac) thought they were made with wheat! They are very good.

I just made this recipe today, but I doubled it and added sliced almonds, about 1 cup, I baked them for 13 minutes and they were delicious. The real test will be the after, as usually gluten free cookies are not to good the next day as they crumble, some will see. I thought they were wonderful though today.

This was delicious! I also cooked ours for 12 minutes and made a change to suit what ingredients we had:

Sweet sorghum flour instead of almond

2 tablespoons extra of white sugar

Pectin instead of guar gum

And about a teaspoon of honey

Overall, these cookies came out so soft and chewy, just the way I like them!!