Due to my son recently being diagnosed with a mild case of Celiac Disease, I have immediately switched him to a 100% gluten free diet. Today we ventured into our local Publix grocery store to peruse the aisles in search of gluten free options. We picked up a Betty Crocker Gluten Free Chocolate Chip Cookies Mix to try.
It's a super simple mix to prepare. Add 1 egg, 1 stick of softened butter and 1 tsp. of vanilla, mix, drop onto cookie sheet and bake at 350F for 11 to 13 minutes.
The texture is expectedly different but the taste is very similar to regular chocolate chip cookies. They have almost a gritty texture and they crumble quite easily which can be offputting to some. However, I have since done a little more research and found suggestions that might help. One suggestion was to add a gluten free pudding mix to the batter. Some people had great results by simply using a hand mixer instead of a spoon to mix. Other people rolled the dough into balls before placing them on the cookie sheet and still others froze the dough before baking. I'll be trying all of these options to see which works best.
The biggest drawback I see to these cookies, long term, is their prohibitive cost. Our Publix charges $4.59 per box (each box makes 2 dozen average size cookies). The ingredients list is very short and simple though so I think I can find a recipe, buy the ingredients and make them myself at a much lower cost.
It's also interesting to compare the gluten free and traditional mixes (click image to enlarge):
