R Smith 09/267/2019 09/25/2019
Super moist and delicious cake cookies! Made a batch into "hot chocolate" cookies by adding chocolate chip chunks and mallow bits before baking. Made a second batch into "bear" cookies using buttercream frosting, pretzels, and candies to make a bear face. Served them all at my 4 year old's birthday party. Adults and kids loved them! Even gluten lovers gobbled these up. This will be my new go to cookie base.
Kathy 06/165/2018 06/15/2018
I have made these a number of times. Decided to change up today's batch with GF espresso power. Nailed it!
Wendy Christensen 02/49/2018 02/19/2018
So yummy! If you chill the dough for a while you can roll the drops into balls and then roll in powdered sugar before bakingvery pretty cookie. I made smaller cookies as well and am only baking them about 7 minutes.
Rebekah 01/24/2018 01/25/2018
These were delicious cookies - and not crumbly but chewy, a rarity in gluten-free baking! Formed them in 1 tbsp. balls, and then pressed a chocolate chunk in each ball. Baked them only 10 minutes @350. We have to be dairy free too, and these worked with dairy-free margarine.
Michelle Raymond 07/181/2018 07/01/2018
Made these tonight, if using 1 tbsp scoop, got almost 40 cookies. Additional the time is way off, will burn cookies at 14 to 16. Should be closer to 10.
Kathy apRoberts 03/62/2017 03/04/2017
I've made these before, and everyone liked them. They are very rich like a brownie bite. Added 1 tsp. espresso powder this time.....:)
Suzanne Artley 02/56/2016 02/26/2016
Pretty rich, but good.If you use 1 TBL dollops for each cookie, you'll wind up with closer to 40 cookies. Much easier to mix with a pastry blender to cut in the butter.
What kind of abuse are you reporting?