Basic Preparation Instructions for Gluten Free Chocolate Chip Cookie Mix

With our Gluten Free Chocolate Chip Cookie Mix, making delicious gluten free treats has never been easier! This terrific mix makes cookies that are soft on the inside with a delicate crispiness outside, and chock-full of chocolate chips. They are so decadent that you would never guess that they are gluten free, or so easy to prepare.

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Votes: 13
Rating: 4
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Servings 24cookies
Prep Time 10minutes
Cook Time 10 - 13minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 4
You:
Rate this recipe!
Servings 24cookies
Prep Time 10minutes
Cook Time 10 - 13minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. Whisk together egg and water. Add butter and stir until well blended. Add cookie mix and stir until fully incorporated.
  3. Scoop dough by rounded tablespoonfuls and place 2 inches apart on ungreased baking sheets.
  4. Bake for 10 - 13 minutes, until golden-brown. Cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
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Recipe Comments

12 thoughts on “Basic Preparation Instructions for Gluten Free Chocolate Chip Cookie Mix

    1. Recipe Specialist

      To prepare this mix as bars instead of cookies, prepare the dough as directed. Oil an 8×8 inch baking pan and press the prepared dough into the pan evenly. Bake in an oven preheated to 375ºF for approximately 30 minutes.

      Reply
  1. Zuhair Taqi

    I tried the recipe but the cookies turned out to be soft instead of crispy. Any idea what went wrong ?

    Reply
    1. Recipe Specialist

      To produce a cookie that is crispy on the outside and chewy on the inside, oven temperature is important. To troubleshoot, I recommend ensuring your oven temperature is correct. If the oven temperature is accurate, you may consider increasing it slightly (no more than 25ºF). This will allow the cookie to cook faster on the outside and create the intended texture.

      Reply
  2. Shino

    I am allergic to egg. Can I use cornstarch and water instead of an egg? If so how much cornstarch and water should I used? Thanks.

    Reply
    1. recipe specialist

      Hi Shino,
      To substitute the egg portion of the recipe, i would suggest using Flax seed Meal; 1 Tablespoon of flax seed meal + 3 Tablespoons of water = 1 egg. Mix together flax seed meal and water, let sit for a few minutes, then add as you would egg.

      Reply
  3. Gabriela

    Hello, My son in allergic to eggs and milk and dairy products, what do you recommend to substitute the egg and butter? I read about eggs already but what about butter….thanks in advance!

    Reply
    1. recipe specialist

      Hi Gabriela,
      To substitute for the butter portion of this recipe, you could use a butter alternative like margarine (or Earth Balance for example), or you could use an oil like Canola Oil or Coconut Oil. You do not need to adjust the amounts or the baking directions.

      Reply
    1. recipe specialist

      Hi Bell,
      This dough may be a little too sticky to use in a cookie press; it works better to use a spoon or a scoop to portion cookies.

      Reply

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