This (incredible, versatile, whole-grain) Baking Mix is gluten-free. Yes, it’s the same one I used to make pancakes. They are so delicious, soft, and addictive that you would never guess that they were gluten-free. Hooray!
After having such success with the gluten-free mix for pancakes, I wondered immediately if it could be used in cookies. It turns out that IT DOES, and it does so very well.
These cookies only require seven ingredients plus one bowl. This is baking at its best.
What do these guys taste?
Tender with a slight crispness on the edges
It is not greasy at any point
Sweet as can be
Balanced with sea salt
Enjoyably chocolatey
It’s kind of perfect.
After my first “test bite,” I could not help but think about the following:
The taste of gluten-free products is NOT the same.
B) They reminded me how I used to eat Keebler Soft Batch Cookies as a child.
They’re that good. These cookies are a must! Cheers.
Ingredients
- One stick of vegan or dairy butter equals 1/2 cup
- 1/4 cup of Granulated Sugar
- Half a cup of light brown Sugar
- 1 tsp vanilla extract
- One large egg
- One heaping cup of gluten-free baking mix*
- 1 cup semisweet chocolate chips
Instructions
- Cream butter and sugars together in a large bowl.
- Beat in vanilla and egg until well combined. Scrape the sides of the bowl when necessary.
- Mix again. Add the gluten-free baking mix in two batches. The dough should be “doughy” but not so thick that it is impossible to continue mixing.
- Add chocolate chips and cover. Refrigerate overnight or at least for 4-6 hours. The dough should be able to be rolled into balls.
- Preheat oven to 350 degrees F.
- After the dough has chilled, scoop out round Tablespoons of it, roll them into small balls, and place them two inches apart on an oven sheet.
- Bake for 8-10 mins or until edges are slightly golden. Remove from the oven, let it rest for 5 minutes on the pan, and then transfer it to a cooling rack. Keep leftovers at room temperature in an airtight container for several days. Freezer for longer-term storage. They taste the same on days 2 and 3, as their texture/flavor is retained.