Suggested Gluten Free Food |
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| Betty Crocker Gluten Free Chocolate Chip Cookie Mix, 19-Ounce Boxes (Pack of 6) | 
| Brand: Betty Crocker
Buy New: $21.46
as of 9/5/2010 09:25 EDT details
New (3) from $21.46
Rating:  68 reviews
Number Of Items: 6
Shipping Weight (lbs): 1.1
Dimensions (in): 10 x 7.8 x 7.8
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| Features:
| • | Gluten free | | • | Pack of 6, 19-ounce boxes (total of 114 ounces) | | • | Mix super simple |
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| Editorial Reviews:
Product Description
Betty Crocker Gluten Free Chocolate Chip Cookie Mix is made in a gluten free processing facility. This mix is super simple
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| Customer Reviews:
Showing reviews 1-5 of 68
 Yum September 4, 2010
Rach (Grand Rapids, MI)
I thought these were REALLY good, especially since they are gluten free. They are great just out of the oven, and the next day. However, I would not keep them much past that, as they start to get crumbly. My non-gluten free friends even enjoyed these.
Delicious Near-Instant Chocolate Chip Cookies September 3, 2010
M. Lu (Los Angeles, CA)
1 out of 1 found this review helpful
The best thing about this mix is it's fast and easy. Everything you need to know if on the back of the box. You don't have to measure anything. All it takes is 1 stick of butter, 1 egg, and a splash of vanilla extract. And you can actually go without it if you don't have any handy. With a bit of quick kitchen maneuvering (preheat the oven and get cookie sheets ready before you mix the dough), you can have the first batch of gluten free cookies in 15 minutes. That's not bad considering it will take at least 15 minutes to go pick up a box at the local store (if you have one down the street) when a craving hits and there is absolutely nothing to snack on in the house.
The taste is not completely homemade. Maybe it's mental, but I think all boxed stuff has a "BOXED" taste. But it is warm and freshly baked and you get that nice sweet aroma in the house. I don't recommend eating the cookies directly out of the oven because the GF dough needs to cool and set a bit longer than regular wheat dough. Instructions on the box indicate that a 2 minute cooling period is required. I think it's wise to follow those orders. I let mine sit longer.
The raw dough doesn't taste as good as regular cookie dough. The rice/potato flour mix is quite grainy and the dough itself is crumbly. I would not add it to my ice cream.
The recipe calls for butter. You CAN substitute with margarine but butter tastes a lot better.
I just made a box this afternoon. I followed the directions. I made 24 (3-inch) cookies and baked them for 10 minutes because I like my cookies brown and toasty with crispy edges. But you don't have to brown them as much. The recipe say 8-10 minutes. I let them cool for 5 minutes then ate 3 with milk. Yum!
 They will do in a pinch, but I really wanted to love them. August 26, 2010
A. Jastremski (Tampa, FL)
I was diagnosed with Celiac less than two months ago, so I have been without chocoalte chip cookies for a little while. I was craving them and these were on the grocery shelf (with 'mainstream' baking mixes...hurray for Betty Crocker putting itself out there with gluten-free products!)next to the brownies etc., I wish I had eaten more when they were warm. They don't hold up for long after they have cooled down and you let them sit. A good idea would be to use only enough dough for the cookies you can eat right away and freeze the rest; then use the rest as you would like to satisfy a craving of your own. They should be eaten while still warm....when they are at their best. After they cooled down; the slightly overly sweetness comes through. Even later, the sweetness has a synthetic taste to it and a grainy texture to it.
All-in-all better than others out there, but room for improvement too.
Good taste, crumbly texture August 13, 2010
Molly's & Kate's Momma (Silicon Valley, CA)
I am definitely going to buy these again. The taste was on par for non-gluten boxed cookie mixes, if a bit crumbly in texture. My very picky gluten eating kids loved the cookies and said they would eat them again.
A couple of notes on making them. First, I added about a 1/2 teaspoon extra of vanilla, about a 1/2 tsp of additional water. The extra fluid made the cookie dough more pliable and allowed me to use my cookie scoop. The vanilla flavor was excellent in the baked cookies. I ended up with about 2 dozen cookies using my larger cookie scoop. I made the 1st dozen using my silpat - and the cookies did NOT turn out at all. They were not cooked properly and they didn't brown up at the edges. I made the 2nd dozen using parchment paper and they turned out great! They spread nicely and browned up beautifully at the edges. So, next time, no silpat - parchment paper only!
 They were a let down for me... July 28, 2010
Jennifer Manning (Grasston, MN, US)
1 out of 1 found this review helpful
I had tried the Betty Crocker GF Brownie mix and loved it, so I bought these without testing them first. Silly me... They must be eaten while still warm. If you wait too long, they develop a sandy texture and loose much of their flavor.
Just the two of us, so I mix up a batch and roll them into balls. I refrigerate the balls until we feel like warm out of the oven cookies. Then I only bake as many as I know we will eat for that one treat time.
Showing reviews 1-5 of 68
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