This recipe is from the Gluten-Free Gourmet Makes Dessert cook book page 157. I have made these twice. The first time they were a little thin but a double batch lasted 4 days with 5 people yes we are cookie monsters when there are cookies around and 3 turn up there nose when we mention Gluten Free!. These taste just like Toll House Cookies actual we think they taste better. This time I added about 2 tbs of sweet rice flour and the cookies have held together even better.
The recipe calls for her featherlight flour mix and her book tells you how to blend it. It is easy I have been keeping a jar and marking it with address labels of what flour mixes or flours are inside.
This recipe is worth the book it is a great cookie and besides doing the little flour blend its as easy as gluten toll house cookies.
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