Comments on: Sour Cream M&M Cookies

By: rebecca

rebecca — Tue, 22 Mar 2011 15:21:50 +0000

These were a big hit as we have been gluten free for almost 4yrs. I am always looking for great recipes and you have some of the best. I enjoy baking and cooking for my family and friends.

By: That Girl

That Girl — Thu, 16 Sep 2010 21:57:19 +0000

Heather-your post is a Godsend! I have quite a few allergies-wheat, dairy, corn, oats and SUGAR-and I was trying to think of what I could use instead of the cane sugar. And then I saw your post. I’ll have to check with my nutritionalist-but I think those could work! Huzzah! I have to try this sometime soon..

By: Susan

Susan — Thu, 05 Aug 2010 15:54:52 +0000

I made these cookies and thought they were pretty good! The flour mix I used was 1 part sorghum flour, 1 part tapioca flour and 1 part coconut flour & 1 1/2 tsp guar gum (I had this already pre-mixed, so I just measured out the amount in the recipe). My father was not sure about the sour cream in the recipe, but really liked them. I will definately be making these again.!

By: Sarah

Sarah — Sat, 24 Jul 2010 02:21:24 +0000

Thank you for this recipe!! This was my first successful attempt at gluten-free baking. I’ve only been at it for about a month, but I must admit I was starting to get discouraged. I love to bake and I have a massive sweet tooth, and everything I tried failed in some way. These cookies were delicious, and they didn’t stick to the pan! Finally! Thank you!

By: Jeanie

Jeanie — Sat, 17 Jul 2010 22:30:37 +0000

Can you tell me how to make them with almond flour?

By: Joann

Joann — Wed, 02 Jun 2010 18:51:53 +0000

Thank you sooo much for this recipe, it turned out great! I followed the recipe from top to bottom (except I refrigerated the batter for about 5 hours). They really don’t taste like gluten free, I love it! Thanks!

By: Heather

Heather — Thu, 06 May 2010 06:19:18 +0000

Hello,
I just wanted to add my two cents, and a big THANK YOU!
This recipe fit the bill for my family – er, really my sweet tooth. I even modified the sweeteners and it worked well. I got puffier cake like cookies. I used 5/8 cup white rice flour (Bob’s RM), 5/8 C Sorgum flour (also BRM) and 1/2 C Tapioca starch. I read somewhere that GF baking depends upon both protein and starch type flours. I also used both baking soda and xanthan gum, as well as two eggs since we aren’t vegan, etc. For sweeteners I used 1/2 C palm sugar in place of the brown, and 1/2 C Nu Naturals More Fiber (stevia baking blend). I will likely add a bit of regular stevia as well , next batch. I only chilled for about 30 min in the fridge and 30 min in the freezer (impatient to try them!). Thanks again for keeping the recipe up, it was a blessing!

By: Karen

Karen — Wed, 05 May 2010 23:54:00 +0000

I just found Pamela’s baking mix at Whole Foods. I have to drive 16 miles to get it but am sure I can use it in other baked goods.

Karen

By: Pati

Pati — Mon, 26 Apr 2010 22:15:58 +0000

These were a big hit at our house!

By: Natalie

Natalie — Mon, 02 Jun 2008 16:04:47 +0000

Amy, I am sorry! The only thing I can tell you is that I can not make this recipe work without Pamela’s mix. I am not sure why. I have tried troubleshooting this recipe because others have had problems. My family loved these cookies and I had beautiful results (no spreading) without eggs- which is why I posted the recipe- because it works well without eggs. Some people have had problems and others haven’t and I can’t figure out why. I keep this recipe up because there are lots of people who have liked it, but I hate that it has proved to be inconsistent. I will probably ultimately replace it with one that is more consistent (that contains eggs) in the future. My other cookie recipes are a lot more consistent and it is easier to help because I don’t use baking mixes in the others.