Who doesn’t like fresh baked chocolate chip cookies?
This gluten free chocolate chip cookie mix from Betty Crocker is pretty simple to prepare- simply add one egg, vanilla and a stick of softened butter. I initially combined the ingredients with a spoon, then finished with my hands. The dough is quite crumbly and chunky, so I used a cookie scoop to form the cookie dough balls for the cookie sheet. It worked great! I made 30 large cookies- not bad for the $3.75 I paid for the mix.
I baked the cookies until they were brown around the edges, but looked slightly undercooked in the center. Leave the cookies on the sheet until they are completely cool, otherwise they will come apart when you try and take them off the pan. Check out the picture above- don’t these gluten free cookies look incredible?
But how do these cookies taste? I hate to say it, but I thought they looked better than they tasted. Don’t get me wrong, they aren’t bad, but I was disappointed with the grainy texture. However, my gluten consuming family inhaled them and asked for more- the texture didn’t seem to bother them a bit. Maybe I am just too picky? Anyway, they are slightly crumbly, but hold up fairly well overall. These cookies are very sweet and very buttery and are much better when you add extras like pecans and coconut.
Overall, they are decent cookies and this mix is something I will probably keep in my pantry when I don’t have the time to make a batch of cookies from scratch.