I posted before about Hodgson Mill cookie mix. I like it. It's cheap ($2.xx at Walmart & WinCo), and it simplifies gluten free cookie making. This mix includes the dry ingredients. You just add the wet ingredients.
I followed the directions on the box for making peanut butter cookies. I left out the egg yolks since I'm allergic and just used the whites and applesauce.
To the mix, I added:
1/2 cup butter, softened (I used 1 Best Life stick because it doesn't have dairy)
2 egg whites
1 1/2 T unsweetened applesauce
1/2 cup peanut butter
1 cup chocolate chips
Bake at 350 for about 14 minutes per batch. Makes about 24 cookies.
I promise that applesauce is the secret to great gluten-free cookies. It makes them moist but not sticky and takes away some of the gritty-ness that gluten free cookies sometimes have. I think peanut butter helps too. I can't taste the peanut butter strongly in these, but compared to this mix made without peanut butter, the texture is definitely better!
Don't they look like real cookies? Go make some!
