Thursday, June 30, 2011

Chocolate Chip Cookie Mix from Bob’s Red Mill

Have you ever seen an allergen-free cookie that looked this good?

I find gluten-free cookie mixes among the hardest to make without eggs and butter.

The folks at Bob's Red Mill sent me this Gluten-free Chocolate Chip Cookie Mix and I was excited to try it. Rather than the usual rice flour mix, this one uses garbanzo bean, sorghum, and fava bean flours.

Instead of one stick of butter, I used one stick of Earth Balance shortening. I used Ener-G egg replacer for the one egg. The mix calls for two tablespoons of water – I used three.

It’s a little bit different than most mixes I have tried – after mixing you will have a very crumbly dough – even after I added an extra tablespoon of water I wasn’t sure it would hold together, but I pressed on (literally). Don’t choose this mix if you don’t want to get your hands dirty. I formed balls from the dough, which baked up very nicely. By the time I took them out of the oven my cookies looked exactly like classic chocolate chip cookies, and they tasted exactly like chocolate chip cookies.

I think we have a winner!

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