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"Perfect! Very nice adaptable recipe. I can't have sugar, so I took out the butter and sugar, and used 1 and 1/3 cup brown rice syrup and 1/4 tsp baking soda instead. Very few recipes have turned out well with this substitution, but I didn't have to change to baking time or anything. Thanks!"
Jan 13, 2010 on Food.com
"This has to be one of the most versatile recipes I have ever found. At last, I can eat cookies again! I used brown rice flour, two egg whites, substituted vegetable spread for shortening, and replaced the brown sugar with 3/4 cup brown rice flour and 1/2 cup finely ground raisins, and it still turned out wonderfully- though probably not as good ..."
Jan 19, 2007 on Food.com