Gluten Free Chocolate Chip Cookie
We'll have the chocolate chip cookies, please. Hold the gluten, add some flavor.Where to Buy
HEAT oven to 350˚F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds.
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.
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.
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.
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.
May contain milk.
Refer to the package for the most current ingredient information.
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