Note: I purchased this product, Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix, in the supermarket. The review has not been influenced by anything other than the quality of the product.
Bob’s Red Mill as a company has been operating for over 25 years, and is considered a leader in gluten free products. The company’s products include several gluten free flours and mixes.
The Chocolate Chip Cookie Mix weighs in at 22 ounces and all that’s required to yield two-dozen cookies is butter, egg and water. A package of the mix can cost, on average, between five and eight dollars.
The mix uses natural ingredients and gluten free flours, and the result is a sweet, crunchy cookie that pleases even the wheat eaters in my family.
You may need to watch your cooking time, though. The package calls for 18 minutes in a 350-degree oven. If you overcook, the cookies get a little hard rather quickly. If you undercook, the taste is a little grainy.
Judging exactly when the cookies are done can be a little tricky. Because there’s no gluten in the flours, the cookies don’t take on that smooth, toasted look of wheat-based chocolate chip cookies. They tend to look a little “wet” and feel too soft to the touch.
Take them out anyways and let them cool on the cookie sheet for one or two minutes before moving them to the cooling rack. The trick with gluten free mixes is to NOT expect the end product to look like those from wheat-based mixes.
The taste and texture, though, of these cookies is very, very close to wheat-based cookies. I try to keep a couple of packages in the pantry so I can bake up a batch quickly. I store the cookies in my cookie jar and they stay fresh for two to three days.
You can also freeze the cookies, or even freeze the dough. Roll it into a cylinder and slice off as much as you need, just as you would a store bought dough.
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