Baking gluten free can be a challenge at the best of times, mainly because of the lack of gluten, mixtures can be crumbly and dry and very often tasteless. That is why this recipe stands out so well, and I use it a lot. There are so many variations to it as well, which avoids the monotony that can so often set in.
Bear in mind always, that simply because a recipe is gluten free, does not give us the licence to eat a whole batch! I have to remind myself of that regularly, plus I visualize myself eating one, maybe two, and also not eating more than one scoop of the dough (which is ALWAYS the BEST!!!)
I got this recipe from a dear friend, Julie Smith, many years ago and it has been adapted really easily to become this gluten free favorite cookie recipe. Many recipes do not adapt easily, but I am grateful this one does, as the cookies have been a hit wherever I have taken them. I love the fact too, that it does not require eggs, which has made it a bonus for the many people I have met in my life who need to eat egg free as well. Finally, I started making them with nutritious coconut oil as well, which is an added bonus for those who are dairy free as well, and takes us away from the margarine family which are damaged fats and affect us so adversely.
Enjoy these and let me know what you think and how yours turned out, for I love to hear about your experiences and additions.