I'm OBSESSED with Levain Bakery cookies!! I miss living in New York City only for that reason because they had a GF chocolate chip cookie. Any recipe that is similar is a recipe worth trying to me! Can't wait.
Beautiful cookies. Gf …. Not sugar free … I made them with coconut sugar, lily chocolate chips, non alcoholic lyres rum…. Soooo yummy. I love Kim’s recipes. The flours are so easy and the recipes very we’ll explained. Thanks Kim
Hi Kim, greetings from Hervey Bay Australia, I have had great success with your flour blends, and I am keen to try these biscuits. Thank you for all the hard work you put in. 💐😋👏👌🤗🇦🇺
Amazing COOKIES! This RECIPE is our all time FAVORAITE now!!! My granddaughter loved them as well as everyone did!!! Made them especially for my granddaughter that can not have gluten. @LetThemEatGlutenFreeCake "Kim" I did adjust the recipe to follow the Neman Marcus recipe which I added 1/2 cup of chunk chocolate when mixing my wets (meaning butter sugar eggs) which breaks them up and added with the dry a 1 tbsp. of Folgers Instant Coffee (I doubled/tripled check that it is gluten free) could of added more but started with 1 tbsp. These came out so very identical to Neman Marcus Cookies so soft and RICH!!!!!
I made these for the first time and they were great! I used King Arthurs gf blend and it was a tiny bit dry not a lot. Do you have any recommendations on how to make them a tiny more moist? Like a tbs more butter for example?
My recipes are developed using my own flour blend, so using KAF is probably what's causing them to be too dry. You could try reducing the amount of flour by a couple tablespoons (18g). Weighing all of your ingredients would also help because I don't know if KAF's blend weighs the same per cup that my blend does.
Kim, if you substitute pasteurized eggs for regular eggs you get rid of the salmonella risk. Then you could safely eat the dough. Sometimes you can find whole eggs otherwise you can buy little cartons. I bought pasteurized pasture raised eggs.
I get duck eggs straight from my neighbor… they make **wonderful** baked goods. 👍👍 I don’t worry too much about salmonella with eggs that are not commercially produced. Others’ mileage may vary, of course.
I'm honestly not sure about substituting eggs. You could try JUST eggs, or maybe applesauce or a chia egg. I'm not very knowledgeable of egg substitutes, unfortunately. I'm sorry. I wish I could be of more help.
Hi, Kim I made the cookies for my son in law and grandson and they loved them. I was wondering how yours turned out so brown on the bottom and the top. Plus my batter seemed a bit drier than yours . If I needed to add more liquid how much would you suggest. Thank you for the recipe.
Hi Kim I forgot to mention that I've made your cookies a lot they always turned out. I made these cookies today & they were very dry but not over cooked. Should I add more margarine or eggs to the rest of the dough
Hi thank you for this awesome recipe! Unfortunately I am Lactose intolerant. Can one swap the Butter for Olive Oil ? And if yes, how much grams would the Olive Oil be? Thank you for your responce
Kim I Love your chocolate chip cookies I've made them several times but when I test baked a few cookies they turned out dry. They weren't over cooked. Should I add more margarine or milk to the dough. I'll be waiting for your answer. Thank you Kim
Hmmm, that's unusual. You could try adding a little extra butter or some milk to the dough. I've never had this problem and I've been making them since my kids were little (over 20 years).
thank you Kim I'll try adding margarine or milk. I Love these cookies. I can't wait to make your peanut butter kiss cookies. Your doughs are wonderful. Today I'm going to make your foccasia bread. I have made it 2x b4 & it's the Best!!! ter
What gluten free and or keto flour can I use that will bring a similar texture to all purpose flour, do you know? I’ve tried 2 types of flour and still want a regular tasting all purpose flour taste instead of almond or coconut flour taste.
made these today! My dough turned out more crumbly where I had to really mush them together to stick. Any ideas for next time so the dough is more creamy?
Some thoughts that could change the result: did you use her flour recipe or store bought? She hasn't tried it with store bought. Did you follow recipe exactly, using correct types of measuring tools and leveling dry items like sugar and flour? Note also the recipe says 1 teaspoon of vanilla with 2 tablespoons of brandy(?) or bourbon (?) as optional. In the video she said it uses 2 tablespoons of vanilla and she poured a hefty glug in. Looked like more than 2 tablespoons to these eyes. Also were your eggs the same size as recommended? Any deviation on ingredients will make a cookie dough more wet or dryer. If my dough had been slightly dry and crumbly as you describe I would have sprinkled water or milk over it, a teaspoon up to a tablespoon at a time, let it set for a minute or two to be absorbed then kneaded by hand to in corporate the liquid. I'd keep adding more until it seemed right. We're lucky that without gluten to get tough on us the extra mixing won't ruin the dough. I'm going to try it over the weekend with Bob's Red Mill one to one flour.
Did you use my flour blend? That could be the problem, but also make sure to really cream the butter and sugar together until very light and fluffy. And if you don't use the dark rum, you can bump up the vanilla to 2 tbsp in lieu of that (although I never measure my vanilla usage). Definitely make sure all of your ingredients are at room temperature (for all cookie baking, unless otherwise indicated). This makes a HUGE difference in the finished product.
Your video says to add 2 tbsp. of vanilla but your recipe link says 1 tsp.vanilla with optional dark rum. Do I go by 2 tbsp. vanilla when I skip the rum?
Yes. I'm so sorry I didn't make that more clear. I normally do add the dark rum, but when I created the video I didn't have any so I subbed that with the 2 tbsp of vanilla. They are interchangeable ☺
Trying out cookie recipe today 9/2/23. The dough ended up kinda dry. Going to moisten to see if turns out more moist. Cooked a couple, to my surprise turned out pretty good, but crumbling. Seems like a bit too much flour. Will try again!!!
Hmmm. I've been making this cookie for, literally, years and it's never dry. The flour amount is more than usual, but it works in this recipe. Which flour blend did you use? That can have something to do with your results.
Hello, I used Subset Gluten Free All Purpose Flour. I saw in two different places in the ingredients to use 2 tsp vanilla then to use 2 tlbs vanilla. So I used 1 tlbs. Then I added a couple of tlbs of almond milk to take dryness out. To my surprise the cookies turned out pretty good. I still plan to try your recipe again, only smaller batch 😊
@@LetThemEatGlutenFreeCake ....thank you but it does not have the measurements of each ingredient. For example, how many cups of almond flour, one cup of brown sugar? What type of almond flour are you using? Bobs almond flour? Need some details....
I'm not sure what you're looking at because my recipe doesn't include almond flour at all. Here is the link again to my recipe: www.letthemeatgfcake.com/perfect-gluten-free-chocolate-chip-cookies/
My dough turned out crumbly. Taste wise they're fine. I weighed my ingredients, bought all the stuff for the GF flour, and it turned out really crumbly. And for context, I'm trying to make GF free things for the first time. I'm a confident baker otherwise. I feel silly watching the recipe be made going "mine looks...not like that."
Lol! I'm thinking maybe you just didn't blend the ingredients all the way through. I know it's the common thing in regular baking to not overmix for fear of developing gluten and, thus, having tough cookies, but in this case we're not developing gluten so there's no worry for that. Try blending the dough a little longer and you shouldn't have crumbly dough.
Thank you for alerting me to that. I realize I didn't clarify that if you don't have the rum, you can bump up the amount of vanilla. I'll clarify that in the actual recipe.
The recipe also uses rum, but since I didn't add the rum to the video, I upped the amount of vanilla I used. I think I might have put that in the notes section of the original recipe :)
@@LetThemEatGlutenFreeCake yes, I did use your blend. I don't think they were overbaked either ... they had to cool almost completely before they seemed solid.
I'm OBSESSED with Levain Bakery cookies!! I miss living in New York City only for that reason because they had a GF chocolate chip cookie. Any recipe that is similar is a recipe worth trying to me! Can't wait.
Beautiful cookies. Gf …. Not sugar free … I made them with coconut sugar, lily chocolate chips, non alcoholic lyres rum…. Soooo yummy. I love Kim’s recipes. The flours are so easy and the recipes very we’ll explained. Thanks Kim
I make these all the time with a store blend I've tried several and they work great!
Glad you like them!
What flour blend? I used King Arthur gf all purpose flour. They taste amazing, but the texture is off. I think I need to use less flour
You are absolutely amazing! My son just asked me if I can find recipe for really good chocolate chip cookies and voilà!
Awe, thank you so much! Great minds think alike 🥰
Hi Kim, greetings from Hervey Bay Australia, I have had great success with your flour blends, and I am keen to try these biscuits. Thank you for all the hard work you put in. 💐😋👏👌🤗🇦🇺
Thank you so much!
Amazing COOKIES! This RECIPE is our all time FAVORAITE now!!! My granddaughter loved them as well as everyone did!!! Made them especially for my granddaughter that can not have gluten. @LetThemEatGlutenFreeCake "Kim" I did adjust the recipe to follow the Neman Marcus recipe which I added 1/2 cup of chunk chocolate when mixing my wets (meaning butter sugar eggs) which breaks them up and added with the dry a 1 tbsp. of Folgers Instant Coffee (I doubled/tripled check that it is gluten free) could of added more but started with 1 tbsp. These came out so very identical to Neman Marcus Cookies so soft and RICH!!!!!
Sounds wonderful! So glad you liked it 🥰
They look great and can't wait to try
These are AMAZING cake like cookies, best we have ever eaten! You are talented! Thank you for sharing your recipes 😊
Awe, thank you so much!! It's my pleasure 😍
I will try this recipe for sure. I, too, have celiac disease. I have had to modify all of my recipes over the years.
This biscuit recipe looks so good!
You make me hungry again haha, would love to taste that!! Keep sharing please… I’m subscribed to your channel!! 😀❤️
Thank you so much!
I made these for the first time and they were great! I used King Arthurs gf blend and it was a tiny bit dry not a lot. Do you have any recommendations on how to make them a tiny more moist? Like a tbs more butter for example?
My recipes are developed using my own flour blend, so using KAF is probably what's causing them to be too dry. You could try reducing the amount of flour by a couple tablespoons (18g). Weighing all of your ingredients would also help because I don't know if KAF's blend weighs the same per cup that my blend does.
Looks so good! Just printed the recipe from the link🥰🙌thank u so much! Will half the recipe for my first batch.
I just made them - unbelievable!
Kim, if you substitute pasteurized eggs for regular eggs you get rid of the salmonella risk. Then you could safely eat the dough. Sometimes you can find whole eggs otherwise you can buy little cartons. I bought pasteurized pasture raised eggs.
I get duck eggs straight from my neighbor… they make **wonderful** baked goods. 👍👍 I don’t worry too much about salmonella with eggs that are not commercially produced. Others’ mileage may vary, of course.
Have you ever added coconut? What would you recommend if I wanted to add coconut? Just add it, or should I decrease sugar?
Omg! I can't wait to taste it!!
Hi Kim, thanks for sharing ur wonderful recipes! What would you substitute for eggs in this recipe?
I'm honestly not sure about substituting eggs. You could try JUST eggs, or maybe applesauce or a chia egg. I'm not very knowledgeable of egg substitutes, unfortunately. I'm sorry. I wish I could be of more help.
Awesome cookies
Thank you 😍
Hi Kim I love your recipes! Are you using salted or unsalted butter in these fabulous cookies? God bless you!
Thank you so much!! I use salted butter in almost all of my baking (except for croissants and puff pastry).
Ok thank you so much for responding!!❤
Hi, Kim I made the cookies for my son in law and grandson and they loved them. I was wondering how yours turned out so brown on the bottom and the top. Plus my batter seemed a bit drier than yours . If I needed to add more liquid how much would you suggest. Thank you for the recipe.
I'm not sure. By chance are you using a store bought flour? Maybe that could be it? You might be able to add a few tablespoons of milk to the dough.
Hi Kim I forgot to mention that I've made your cookies a lot they always turned out. I made these cookies today & they were very dry but not over cooked. Should I add more margarine or eggs to the rest of the dough
Hi Kim, which flour do you use to make bread ???? Please let me know please
Hi thank you for this awesome recipe! Unfortunately I am Lactose intolerant. Can one swap the Butter for Olive Oil ? And if yes, how much grams would the Olive Oil be? Thank you for your responce
No, olive oil won't work but you could use a dairy-free butter alternative in stick (solid) form or butter flavored vegetable shortening.
I wonder if coconut oil would work. I'm obsessed with coconut
Kim I Love your chocolate chip cookies I've made them several times but when I test baked a few cookies they turned out dry. They weren't over cooked. Should I add more margarine or milk to the dough. I'll be waiting for your answer. Thank you Kim
Hmmm, that's unusual. You could try adding a little extra butter or some milk to the dough. I've never had this problem and I've been making them since my kids were little (over 20 years).
thank you Kim I'll try adding margarine or milk.
I Love these cookies.
I can't wait to make your peanut
butter kiss cookies.
Your doughs are
wonderful.
Today I'm going to make your foccasia bread. I have made it 2x b4 & it's the Best!!!
ter
Nice 👍
What gluten free and or keto flour can I use that will bring a similar texture to all purpose flour, do you know? I’ve tried 2 types of flour and still want a regular tasting all purpose flour taste instead of almond or coconut flour taste.
My gluten free all purpose flour blend is, in my opinion, the BEST! You'll find the recipe linked in the description box!!
These are so damn good
Thank you so much! They are a family favorite!!
Have you ever tried these with Monk fruit as sugar substitute?
I haven't. I don't know the first thing about sugar substitutes. I'm sorry.
made these today! My dough turned out more crumbly where I had to really mush them together to stick. Any ideas for next time so the dough is more creamy?
Some thoughts that could change the result: did you use her flour recipe or store bought? She hasn't tried it with store bought. Did you follow recipe exactly, using correct types of measuring tools and leveling dry items like sugar and flour? Note also the recipe says 1 teaspoon of vanilla with 2 tablespoons of brandy(?) or bourbon (?) as optional. In the video she said it uses 2 tablespoons of vanilla and she poured a hefty glug in. Looked like more than 2 tablespoons to these eyes. Also were your eggs the same size as recommended? Any deviation on ingredients will make a cookie dough more wet or dryer. If my dough had been slightly dry and crumbly as you describe I would have sprinkled water or milk over it, a teaspoon up to a tablespoon at a time, let it set for a minute or two to be absorbed then kneaded by hand to in corporate the liquid. I'd keep adding more until it seemed right. We're lucky that without gluten to get tough on us the extra mixing won't ruin the dough. I'm going to try it over the weekend with Bob's Red Mill one to one flour.
Did you use my flour blend? That could be the problem, but also make sure to really cream the butter and sugar together until very light and fluffy. And if you don't use the dark rum, you can bump up the vanilla to 2 tbsp in lieu of that (although I never measure my vanilla usage). Definitely make sure all of your ingredients are at room temperature (for all cookie baking, unless otherwise indicated). This makes a HUGE difference in the finished product.
Your video says to add 2 tbsp. of vanilla but your recipe link says 1 tsp.vanilla with optional dark rum. Do I go by 2 tbsp. vanilla when I skip the rum?
Yes. I'm so sorry I didn't make that more clear. I normally do add the dark rum, but when I created the video I didn't have any so I subbed that with the 2 tbsp of vanilla. They are interchangeable ☺
I dont use gluten free flower can i use almond flour or coconut flour?
No, I'm sorry. It won't work the same.
people are likely saying they have a hard time clicking on the link, because you have to scroll WAY DOWN to find the actual quantities of ingredients
There is a "jump to recipe" button at the very beginning of the post that you can use to get right to the recipe if you desire.
What can I use to substitute the butter? I am gf and no dairy. I struggle making good cookies
Any dairy-free butter should work. Use the stick variety and not the tub, though.
Trying out cookie recipe today 9/2/23.
The dough ended up kinda dry. Going to moisten to see if turns out more moist.
Cooked a couple, to my surprise turned out pretty good, but crumbling. Seems like a bit too much flour. Will try again!!!
Hmmm. I've been making this cookie for, literally, years and it's never dry. The flour amount is more than usual, but it works in this recipe. Which flour blend did you use? That can have something to do with your results.
Hello, I used Subset Gluten Free All Purpose Flour.
I saw in two different places in the ingredients to use 2 tsp vanilla then to use 2 tlbs vanilla. So I used 1 tlbs.
Then I added a couple of tlbs of almond milk to take dryness out. To my surprise the cookies turned out pretty good. I still plan to try your recipe again, only smaller batch 😊
can I cut this recipe in 1/2, would it work?
Yes!
Wow! New sub here! I recently made Cashew Chocolate Chip Cookies on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thanks so much! I just subscribed to your channel--you've got some great videos and I look forward to trying some of your recipes 🥰🥰🥰
What if I used egg whites only? I am allergic to the yolk part
I don't think they would work without the yolks.
Great video. Unfortunately your recipe does not have the measurements and proportions of each ingredients
The recipe is linked in the description box
@@LetThemEatGlutenFreeCake ....thank you but it does not have the measurements of each ingredient. For example, how many cups of almond flour, one cup of brown sugar? What type of almond flour are you using? Bobs almond flour? Need some details....
I'm not sure what you're looking at because my recipe doesn't include almond flour at all. Here is the link again to my recipe: www.letthemeatgfcake.com/perfect-gluten-free-chocolate-chip-cookies/
Theres no measurements…🙁😞
I thought the same just keep scrolling it’s down below ⬇️
I can not find your flour recipe
My dough turned out crumbly. Taste wise they're fine. I weighed my ingredients, bought all the stuff for the GF flour, and it turned out really crumbly. And for context, I'm trying to make GF free things for the first time. I'm a confident baker otherwise. I feel silly watching the recipe be made going "mine looks...not like that."
Lol! I'm thinking maybe you just didn't blend the ingredients all the way through. I know it's the common thing in regular baking to not overmix for fear of developing gluten and, thus, having tough cookies, but in this case we're not developing gluten so there's no worry for that. Try blending the dough a little longer and you shouldn't have crumbly dough.
can’t get the recipe
It's linked in the description box
in video you say 2 table spoons of vanilla the written instructions say 1 tea spoon.
Thank you for alerting me to that. I realize I didn't clarify that if you don't have the rum, you can bump up the amount of vanilla. I'll clarify that in the actual recipe.
The measurement is missing
You'll find the link to the recipe in the description box below 😊
Where's the amounts?
Recipe linked in the description box.
There's nothing to scroll down
Click "show more" or, if on mobile, tap the down arrow.
Your recipe says 1 teaspoon of vanilla, but your video says 2 tablespoons.
The recipe also uses rum, but since I didn't add the rum to the video, I upped the amount of vanilla I used. I think I might have put that in the notes section of the original recipe :)
Recipe does not say how much sugar butter and flour to use?
Recipe link is in description box
Turned out tasty ... but not as tall and cakes as your look. Any idea why??
Did you use my flour blend? It could be that. Otherwise, you might have overbaked them. I almost underbake them.
@@LetThemEatGlutenFreeCake yes, I did use your blend. I don't think they were overbaked either ... they had to cool almost completely before they seemed solid.