Comments on: The Verdict Is In – Betty Crocker Gluten-Free Chocolate Chip Cookies

By: Heidi

Heidi — Mon, 28 Nov 2011 03:17:33 +0000

I added extra butter, a 1/2 cup of oats, a 1/2 cup of milk and an extra egg and they had the texture of regular cookies. They were still a bit crumbly to eat, but not to bad. My kids liked them, so that was good.

By: John

John — Tue, 10 May 2011 06:45:48 +0000

I find that the chocolate chip cookies are great made with Crisco.and these are the best brownies i am gonna make it for my GF .

By: Angela D.

Angela D. — Mon, 31 Jan 2011 21:31:13 +0000

I, too, made the BC chocolate chip cookies with egg replacement. I also used Fleischman’s unsalted veg. oil spread, as we are dairy free. Following the directions on the box, just stirring together the “butter” (spread), egg replacer and vanilla didn’t work. When I added the cookie mix, there wasn’t enough wet ingredients to pull the dough together. I took out my Kitchenaid mixer and added another 1/2 stick of spread to another egg replacer and tsp. vanilla. I was able to cream together these ingredients and then add the cookie mix (with the first stick of spread, vanilla and egg replacer.)
When I scooped them with a medium cookie scoop, the dough was not crumbly, as it claimed it would be on the box. (Probably since I had added to the recipe!) My cookies took 17 minutes to bake at 350 and they still weren’t very golden. The next tray I baked at 375 and that seemed to produce a more golden color. Both trays I allowed the cookies to cool on the hot sheet for a minute or two. My cookies are not flat, but 1/4 to 1/2 inch high. I noticed a gritty texture, but hot out of the oven with Silk milk–yum!

By: Michael

Michael — Thu, 30 Dec 2010 17:42:53 +0000

The BC choc chip cookie mix first time I made them – not very good. Used egg replacement instead of real egg. This isn’t a good option.
Next time, used a real egg and they were better but not great.
3rd time, added a 1/4 tsp real vanilla and a pinch of cimmamon. Also added a little almond milk and an extra pinch of xantham gum. The dough was easier to work with and the cookies were a bit softer. Not bad at all. I will continue to experiment and post the results.

By: Michelle G.

Michelle G. — Fri, 17 Dec 2010 07:30:06 +0000

I did what you suggested & added 3/4 cup gf oats to the BC choc. chip cookie mix & they were amazing!My family were delighted. I liked the BC mix fine before(although a little gritty & flat) but with the addition of the oats something magical happened & they seemed like regular cookies. Thank you so much for that tip.

By: Nicole

Nicole — Wed, 07 Apr 2010 00:42:22 +0000

These are the best GF cookies I’ve had after about trying about 10 mixes!!!!
However to make these really good (i.e. chewy and thick)— after making the dough, form into rather large balls (~3T I’d say or whatever size you want your final cookies to be). Then freeze the balls. Place them frozen on a pre-heated pizza stone in the oven at 400F (i.e., just let the stone pre-heat with the oven). And, as with most GF items you mustn’t overcook these. I’d give them ~12-15 mins at most.

By: Robert Fullerton

Robert Fullerton — Sun, 04 Apr 2010 22:41:45 +0000

Chocolate Chip Cookies need work, fell apart too thin—
way too sugary/grainy, better cookie choice is BOB’S RED
MILL.. gluten free mix. available at our HEB Super Markets in Texas.

By: Adrienne

Adrienne — Fri, 02 Apr 2010 20:08:16 +0000

I actually just made a batch of the Betty Crocker Gluten Free Chocolate Chip cookies. While the taste is pretty good, the texture of the dough and the finished cookies afterward leave a lot to be desired. The dough is gritty feeling and you can feel some grittiness in the cookies as well. The other problem I found with them is that they bake up thin, more like wafers. They rise nicely in the oven but as soon as you set the finished cookies to cool they deflate like an old balloon. I’m glad Betty Crocker is at least trying to meet the needs by producing a gluten-free option, but I can’t help but think that there’s room for improvement. Still, as opposed to going without, I guess in an “emergency” situation they’ll do.

By: A Gluten-Free Guide

A Gluten-Free Guide — Fri, 12 Feb 2010 03:44:43 +0000

Thanks for the tips Mary Jo. I used certified gluten-free oats.

By: Mary Jo

Mary Jo — Wed, 10 Feb 2010 18:02:53 +0000

Oh, oatmeal is not a gluten free item, so would defeat the purpose of gluten free.