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Gluten Free Chocolate Chip Cookie Mix Instructions

These instructions are printed on the label of our Gluten Free Chocolate Chip Cookie Mix. Gluten Free, Low Cal.


Step 1

Preheat oven to 350°F. Grease a large 17 x 23-inch baking sheet or line with parchment paper.

Step 2

Place 1/2-cup (1 stick) butter or margarine in a large mixing bowl. Cream with electric mixer until softened. Add egg and water. Blend on low speed for 30 seconds to thoroughly combine. Add cookie mix. Blend on low speed for 2 minutes, scraping down sides of bowl with spatula as needed. Dough will look a little dry, but will combine when pressed together.

Step 3

Shape dough into 1-1/2 inch diameter balls (not quite 2 Tb each). Place balls two inches apart on baking sheet. Bake 15 minutes in middle rack or until edges of cookies start to brown. Remove from oven and cool 5 minutes.

Makes 24 cookies.


*For an eggless option, combine 1 Tb cornstarch + 3 Tb water. Use mixture in place of the egg called for in the directions above.
Gluten Free Chocolate Chip Cookie Mix Instructions

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 24



Products Used in this Recipe

Gluten Free
GF Chocolate Chip Cookie Mix

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Ratings & Comments (8)

5 Stars  75%  6
4 Stars 25%  2
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


8 Reviews

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Mel March 3, 2013
This mix made the worst gluten free cookies I have tried. The texture is very course and the dough was extremely crumbly and hard to form into cookies.
Bob's Red Mill March 6, 2013
Our mix produces a dough that is dry but, once shaped & baked, makes a crispy chocolate chip cookie. If the mix seems too dry, you can add more water, 1 Tbsp at a time, until it reaches a workable consistency. The use of two whole eggs or 2 Tbs oil may make the dough easier to work with.
Martha May 1, 2013
I made this cookie mix, one batch I cooked properly and one I over cooked. I liked the overlooked batch better. Sweet crunchy yummy
Keith January 6, 2014
Yes, dough is coarse & a bit dry when mixed, unlike regular cookie dough. But once you bake & take them out of the oven, they're delicious, & melt in your mouth. Only complaint I have is the chocolate chips are too small and too few in this mix. So make sure to add extra !

Ruth Whitehouse February 22, 2014
After several requests for gluten-free treats, I made these chocolate-chip cookies. I added a few mini chocolate chips and a bit of vanilla. They were highly popular at our choir's fundraiser. Great mix.
Lindsey September 16, 2014
Dough is difficult to work with (gummy and sticky), so it's hard to shape perfectly round cookies w/o practice. Added 2 extra Tb of water, and 2 tsp vanilla ext & baked for 20 min. They came out well. Fluffier than average cc cookies. Soft in the middle. I'm pleased overall.
Jen November 25, 2014
These were wonderful and still moist 3 days later! I took them out just before they browned at about 13 minutes. Not overly sweet; my family ate them up!

Note: They are not soy free as the recipe states as the choc chips contain a small amount of soy in them.
Bob's Red Mill November 26, 2014
Thank you for pointing out this mistake. I will have this corrected.

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