Tuesday, October 9, 2012

Review: Betty Crocker Gluten-Free Chocolate Chip Cookie Mix

On a whim, I decided to make chocolate chip cookies. Prior to being diagnosed with celiac, I was not a baker. Now, I'm definitely not a baker. Baking from scratch is a totally foreign concept to me, I prefer cooking. So I took a trip to the store and picked up some Betty Crocker Gluten-Free Chocolate Chip Cookie Mix (from the regular baking aisle) for $4.99.

All that I needed was an egg, a stick of softened butter, and a teaspoon of vanilla extract. I combined the wet ingredients first, then added in the cookie mix. The box warned that the dough would be "crumbly"... boy, was that an understatement. It looked like damp sand! This was definitely not the cookie dough of my childhood where I could sneak spoonfuls. This is not raw cookie dough that you can eat.

The oven was preheated to 350, and I tried my best to make balls out of the moist sand-like "dough." It actually shaped fairly well, and I popped it in the oven for 10 minutes. The box suggested 8-11 minutes for small cookies and 12-15 for larger, but my medium sized cookies took probably 20 minutes to bake.

I have to say, I was pleasantly surprised. The cookies were moist and buttery, and though a little on the gritty side in terms of an aftertaste (as all gluten free cookies are from the rice flour), I thought they were delicious. Are these as good as the Nestle pre-made dough cookies? No. But for gluten-free, these are a godsend -- especially since this is easily found in any grocery store.

1 comment:

  1. Ryan's mom has made us Betty's GF brownies. I could barely tell they were different. She advises to under-cook them, and then she tops them with a light chocolate frosting.