I alluded to it last week that we had already tried Betty Crocker’s Gluten-free Chocolate Chip Cookie Mix. We did. It was awesome.
I, of course, made a few alterations to the instructions and used egg substitute instead of egg. The only real drawback of doing that is everything you make is more crumbly. Vegan egg replacer is supposed to bind, but it doesn’t honestly do a very good job. After seeing how a mix like this behaves with real egg, if you can, I would suggest using real eggs. It will turn out a lot more like the cookie you are craving if you do. It’s not bad if you do it without the egg, its just that the cookies are so much more fragile. And the dough is a challenge to work with. It’s a dry dough to begin with so if there isn’t enough liquid from your egg, it’s hard to mold it in to cookies.
These cookies turned out fantastically. Soft, sweet, chocolatey….I am not sure there is anything else one needs in a cookie. Or in life, for that matter. The kids went nuts for these cookies because they were so tender and gooey. My only gripe about this mix is that I wish it made MORE cookies.
Everyone gave two thumbs up to this mix.