Gluten Free Cookie Mix Chocolate Chip 539 Gram Imported from Canada

My reviews of the following Betty Crocker Mixes for GLUTEN FREE: ~~~ Gluten Free Brownie Mix I love these gluten free brownie mixes. I have made them several times now. Even did two mixes for a 9 x 13 pan. And put coconut on one end of the pan, then butterscotch chips on part of the pan and added a few more chocolate chips to it as well. Have had a few friends and family test them and they say they taste very good and can't tell that they are gluten free which I love the most since I have tried the Brownies and like them better than the Gluten Free Devils food cake mix. Would recommend. ~~~ The Gluten Free Devils Food cake mix Does not taste very chocolatey as I think it should, it tasted very bland. The 2nd time I made the Devils Food cake mix I added some chocolate chips and it tasted better. Needs some help for the chocolate taste to be there. ~~~ The Gluten Free Chocolate Chip Cookie Mix It is very good, have made them as cookies and put them in bar form and added a few more chocolate chips. For a cookie they taste close to the normal. Would recommend. ~~~~ The Gluten Free Bisquick Mix (Pancakes and Baking Mix) I have used this for pancakes and they are very yummy, even my niece liked them. I am very happy with this and would recommend. Just wished there was more mix in the box for what you pay for it. ~~~~ The Gluten Free Yellow cake mix I have not tried this mix but it is on my list to try. ~~~~ Being Gluten Free because of being diagnosed with Celiac Disease has been very expensive. I am happy that I can get the cases of these products on Amazon for cheaper that at the stores near me. Saving me money buying online. Thank you Amazon and Betty Crocker.

HINT: I always add a bit more vanilla, can't hurt, always helps. :) GF cookies are usually too dense, but not these, these are soft and wonderful! Everyone can enjoy them hot from the oven, no one will complain that they are GF. And that one person in the family that is GF can have the same cookie fun as all the rest. As always, GF carb items do not travel too well, and these fall apart as do they all, after a few hours in a baggie, but hey, who still has left over cookies after a day or so anyhow? haha. Enjoy these wonderfully well-made cookies.

I've ordered this twice I think and each time I am beyond happy with the results. They are soft and chewy even after a few days. I've been gluten free for over a decade and these are the best cookies I've had this whole time.

One of the best Gluten Free product's we Tried.

Great product. Price is high though compared to regular mix that I also buy for another family member. Wish it was more affordable.

This is such a great find!! This sugar cookie type is very hard to find in stores nowadays..at least where I live. Not sure why as the entire Betty Crocker GF line of baking products are all excellent, and are also possible to make vegan (with using vegan egg replacer and vegan butter). We use this sugar cookie to make vegan, GF cut-out Christmas cookies!! And believe me, GF cut-out cookies are not super simple to make, let alone GF and vegan!! So, here are my tips for making GF+vegan cut-out cookies with this box: 1. We use Bob’s Mills egg replacer to make the eggs. I recommend using a hand mixer or stand mixer to mix the eggs thoroughly and then letting them sit at least 5 minutes before using in the recipe. 2. We use Country Crock plant-based butter (olive oil is preferred to the avocado oil version, but both work fine). 3. Definitely use real vanilla extract. And we use extra, decreasing the water amount by the extra amount of vanilla we use. 4. Make sure you mix the cookies for a long while. I use a stand mixer on a fairly high speed and walk away for 6-8 minutes. It makes the batter super smooth and thus a lot less like most GF boxed cookies. 5. You must must just chill the dough in the refrigerator for at least one hour. Working with the dough for cut-out cookies otherwise will be impossible. 6. On your cutting board, and on your rolling pin, cover them with GF flour (we use Bob’s Mills 1-to-1 flour). 7. Roll dough to be about 1/4” thick. If the dough is sticking to the board or rolling pin, then add more flour to cover those things and try again. If that does not work, put the dough in the freezer for 10 minutes and try again. 8. Use parchment paper for keeping the cookies looking their best as they come off the cookie sheet. 9. We use GF, vegan colored sugars to sprinkle on the cookies before they go into the 325F oven. The cookies usually take 3-4 extra minutes to become slightly brown around the edges. Don’t undercook the cookies as they will not taste good at all (and the length listed on the box does not thoroughly cook ours, so be prepared to keep checking the cookies every 1-2 minutes after the amount suggested on the box). 10. Let the cookies cool on the sheet, and you should be able to easily slide the cookies off the parchment paper when cool. And then you will have fairly simple, and absolutely delicious vegan, GF cut-out cookies!!

Me encanta lo fácil que es hacer cookies con tus hijos con estos polvos

Perfect

The bad reviews are because they followed the box directions. Subway has great cookies because of their methods. I apply these methods always. If you like cookies: Crispy under layer, but soft and perfect in the middle, then try this. I hate crunchy dry cookies. Subway baked them ar 300 with an industrial oven. You could experiment between that and 325, no higher. I have a gas oven, so I did 300. use parchment paper, silicone cookie sheet or very lightly grease tray. 1st MOST IMPORTANT Trick: freeze the dough already set into portions. Overnight and this is guaranteed to work out, but a couple hours at least. ***Cook them from frozen***. I just stick them portioned into balls on a plate in freezer. Once frozen I put some in a ziploc for another day. This way I can bake not what I want to eat that day so that your cookies are always warm and freshly baked when I have a craving. This also ensure that I don’t over eat. 2nd Important trick: The cookie is ready when you can see a golden rim around the edge of the cookie and this is usually around the lowest suggested cooking time, or less. The middle will appear soft, but don’t worry. The cookies will finish their last little stretch of cooking on the tray outside the oven as they cool. So be patient. Result: Fresh baked with melted chocolate inside with a crisp bottom, cooked but soft interior. I like the contrast of textures. This works with most decent cookie recipes, but best with chocolate chip. I initially followed the baking direction on the box and they seemed flaky, crumbly and the sugar was intense. Follow these instructions and they are totally on par with great gluten inclusive receipts. Enjoy! so. I am gluten intolerance and expand like a balloon, gassy, cramping and my i get pretty sick. I cannot for instance have oatmeal that isn’t gluten free. I did not have a gluten reaction off these. It is made of rice flour and generally this grain is not grown near wheat. So, they seem gluten free to me.

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Our family loves this GF chocolate chip mix so much, that we subscribe to have it delivered monthly. Yes, it's THAT good. No GF bakery cookies that we've tried have yet to compare - we love this mix! Texture - the dough is certainly grainy, but if you follow the mixing instructions exactly, once they're baked, the graininess is all but barely there. If you follow the baking instructions exactly, you will end up with cookies that are slightly crispy outside, and soft inside. Heck, yes! Taste - yep, these are sweet cookies, but that's chocolate chip cookies for ya! They're no sweeter in my opinion than any other cookies you can buy in stores/cafés. Preparation - really easy to prepare, but a few key points: the cookies will NOT turn out fantastically if you melt the butter instead of letting is *soften* at room temperature. I made this mistake once, and only once. If you have to quickly soften fridge-cold butter, cut your 1/2 cup butter up into small cubes, and then microwave at 50% power for 5 second intervals, turning the cubes onto a new side every 5 sec. Should only take 15 sec to have it soft enough to use. The kids prefer mixing the dough with their (clean) hands, and this can also help if your butter is a bit hard... but maybe keep those hand-mixed cookies just for the family. ;) Finally, I would suggest *not* rolling your cookie dough into balls - I find that too much handling of the dough can change the texture. Just spoon-drop the dough onto your cookie sheet and bake - they'll turn out beautifully. Of note: I tried baking spoon-dropped dough in a silicone mini-cupcake pan this weekend (we're talking the tiny, tiny cupcake-size pan) for the usual 14 minutes at 350ºF. The cookies turned out FAB - so tender inside (but fully baked), while firm outside. I might repeat this - they're so easy to pack in lunches and are really a nice texture. Enjoy!