"I wasn't too thrilled. I baked as directed except using soy milk instead of regular milk. The first batch burned (and I even took them out early so I turned the oven down. The next batch was undercooked in the middle but overly crispy around the edges. I was at least expecting great taste based on reviews but I actually found them rather grainy and they didn't hold shape very well. I'm going back to the good old fashioned toll house recipe and substituting gluten free flour. "

"I wasn't too thrilled. I baked as directed except using soy milk instead of regular milk. The first batch burned (and I even took them out early) so I turned the oven down. The next batch was undercooked in the middle but overly crispy around the edges. I was at least expecting great taste based on reviews but I actually found them rather grainy and they didn't hold shape very well. I'm going back to the good old fashioned toll house recipe and substituting gluten free flour. "

"This recipe was interesting. I substituted rice milk for soy since that's what I had on hand. I also used a flax slurry instead of xanthan gum because the gums bother my tummy. I think it's the Agave nectar that takes out some of the usual fake-mix sweetness and adds a bit of smokey flavor - but in a very good way. For people that have multiple allergies they're great. I did find they were a little too moist and I had to bake them longer than 22 min. but I think slightly less oil and nectar would do the trick."

"This recipe was interesting. I substituted rice milk for soy since that's what I had on hand. I also used a flax slurry instead of xanthan gum because the gums bother my tummy. I think it's the Agave nectar that takes out some of the usual fake-mix sweetness and adds a bit of smokey flavor - but in a very good way. For people that have multiple allergies they're great. I did find they were a little too moist and I had to bake them longer than 22 min. but I think slightly less oil and nectar would do the trick."