Gluten Free Chocolate Chip Cookie
We'll have the chocolate chip cookies, please. Hold the gluten, add some flavor.
Where to BuySTART WITH:
Eggs
Butter
Water
STEP 1
HEAT oven to 350˚F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds.
STEP 2
STIR mix, egg, butter and water together in large bowl until dough forms, hand kneading if necessary. SCOOP dough and place 2 inches apart onto ungreased baking sheet. For bars, press dough evenly into lightly greased 8x8-inch pan.
STEP 3
BAKE as directed below or until light golden brown around edges. Cool cookies 5 minutes before removing from baking sheet. For bars, cool thoroughly before cutting. Store cooled cookies in airtight container.
High Altitude (over 5,000 feet): Prepare as directing, adding 1 tablespoon Krusteaz Gluten Free All Purpose Flour.
| Yield | Dough Quantity | Bake Time |
| 18-22, 2 1/2-inch Cookies | 1 1/2 rounded Tbsp | 14-16 minutes |
| 10-14, 3 1/2-inch Cookies | 2 1/2 rounded Tbsp | 19-21 minutes |
| 8x8-inch pan, Cookie Bars | 27-30 minutes |
Tip: Real butter works best. If using margarine, use one that contains more than 65% oil.
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS:
Sugar, whole grain sorghum flour, semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], vanilla extract), rice flour, brown sugar, food starch-modified, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), soybean oil, salt, xanthan gum, natural flavor.
CONTAINS: Soy
May contain milk.
Refer to the package for the most current ingredient information.
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