Menu
  • Save
  • Pinterest
  • Email
  • Facebook

Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix

Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix - Front

About This Item

Betty Crocker Gluten Free Chocolate Chip Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.
  • COOKIE MIX: Make delicious gluten free chocolate chip cookies in minutes, packed with flavor that both kids and adults will love
  • SIMPLE INGREDIENTS: Make about 22 gluten free cookies that contain no artificial flavors and no preservatives
  • QUICK AND EASY: Prepare cookie mix without the usual mess; just add oil, water and eggs for a sweet treat any time of day
  • HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker
  • BOX CONTAINS: 15 oz

Ingredients

Rice Flour, Sugar, Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, natural flavor), Palm Oil, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate), Molasses Powder, Salt, Xanthan Gum.

Allergy Information

CONTAINS SOY INGREDIENTS.

Nutrition Facts

Serving Size
2 tbsp mix (25g) makes 1 cookie
Amount Per Serving As Packaged Calories
110
% Daily Value
Total Fat  3g4%
Saturated Fat  1.5g8%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  125mg6%
Total Carbohydrate  19g7%
Sugars  11g
Incl. 11g Added Sugars  23%
Protein  < 1g
Iron  0.4mg2%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

You will need: 

1 Stick (1/2 Cup) Butter, Softened (Not Melted)

1 Tablespoon Water

1 Teaspoon Gluten-Free Vanilla

1 Egg

To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. 

1. Heat oven to 350°F (or 325°F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla, and egg in medium bowl until well blended. 

2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet. 

3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. 

Allow cookie sheet to cool between batches. 

TO PREPARE WITH VEGETABLE OIL, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs.

High Altitude (3500-6500 ft): No change.