Rebekah’s favorite cookie “pre-Gluten Free” was a tollhouse with chocolate chunks, lots of pecans and dried cherries. I have been looking for a perfect replacement for two years, and I finally found it thanks to Alton Brown of the Food Network. This recipe is based on his Chewy Gluten Free Chocolate Chip Cookies. Try them, you won’t believe they are gluten-free!

This is a mild flavored, soft cookie that makes a wonderful breakfast. They freeze well. You can also spread the bottom with peanut butter or cream cheese and add a second cookie to make it into a cookie sandwich! Just grab one and go.

They are called Gingersnaps, and the flavor does snap, but these cookies have an amazing chewiness that you won’t be able to stop eating. I had these for the first time in 1983. My friend Janet brought them to a women’s retreat. After the first one I couldn’t stop eating them. I kept getting up and crossing the room to sneak just one more. Finally Janet laughed and said “I have never seen you eat like this!” My next birthday I received a basket of cookies and the recipe. I have adjusted the flours to be gluten free, of course, but the amazing texture and flavor are still there. Try them yourself! This recipe is quick and very forgiving. There is no chilling so they can be baked right away. And more importantly they can be eaten right away. Enjoy!