Just picked up a box of the Betty Crocker Gluten Free Chocolate Chip Cookie Mix at the store. I found it just in time for Ella's afternoon play date. Even though the child that was visiting us does not have food allergies, I thought it would be worth trying the mix. After all, what kid doesn't like a warm chocolate chip cookie and a tall glass of milk? (Yes, I am sure there are some out there who are not interested.)
The mix was simple to make. In about 15 minutes (including prep time) we had 24 delicious cookies. Their texture was similar to that of regular chocolate chip cookies. The flavor was pretty close, too. The vanilla helped mask the flavor of the rice flour. They tasted good warm (and gooey) and were also delicious at room temperature (slightly crunchy). They look identical to the ones we grew up with. And the verdict from the children was that they were, "Yummy!" No one noticed that they were different. Our guest even asked for seconds.
Here is the list of ingredients. For some reason I had a hard time locating this information when I did a search on the Internet. Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), salt. To this you are to add 1 stick butter, 1 teaspoon of GF vanilla and 1 egg.
If you eat 2 cookies you will consume 150 calories, 7 grams of fat (4 g of saturated fat), 25 mg of cholesterol, 160 mg of sodium, 23 g of carbohydrate, and 1 gram of protein.
We will surly be making them again. I loved that I did not have to spend an extra 10 minutes mixing together a flour mix. The work was already done! So happy these products are coming out on the market. We REALLY appreciate it!