
Gluten Free Chocolate Chip Cookie
Sometimes you just need a chocolate chip cookie. Right now is probably one of those times.

It's Cookie Time!
- // 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 |
Cookie Bars | 8x8-inch pan | 27-30 minutes |
Tip: Real butter works best. If using margarine, use one that contains more than 65% oil.
Nutrition Facts
Serving Size: 3 Tablespoons mix (28g)
Servings Per Container: About 18
Amount per serving | ||
---|---|---|
Calories | 110 | |
% Daily Value* | ||
Total Fat | 1.5g | 2% |
Saturated Fat | 0.5g | 3% |
Trans Fat | 0g | |
Cholesterol | 0mg | 0% |
Sodium | 170mg | 7% |
Total Carbohydrate | 23g | 8% |
Dietary Fiber | <1g | 3% |
Total Sugars | 14g | |
Includes 14g Added Sugars | 28% | |
Protein | <1g | |
Vitamin D | 0mcg | 0% |
Calcium | 20mg | 0% |
Iron | 0.5mg | 2% |
Potassium | 40mg | 0% |
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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