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.
Serving Size: 3 Tablespoons mix (28g)
Servings Per Container: About 18
|Amount per serving|
|% Daily Value*|
|Includes 14g Added Sugars||28%|
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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