We recently purchased some of the Bob's Red Mill Gluten Free Chocolate Chip Cookie Mix. I was in a hurry, out of blanched almond flour and in need of a treat. In this circumstance, it worked just fine. If you are a cookie dough eater, do NOT expect to enjoy this particular dough. It is not tastey in it's uncooked state (yes, I eat RAW cookie dough!!! AAAAGHHHHH!!!!) However, once cooked, these cookies actually taste very much like bakery cookies. I was very pleasantly surprised considering that I actually spit out the dough and thought very hard about throwing it away. Even the gluten eating children at the fiesta we were attending gobbled up the cookies without a second thought. They stored well in an air tight container for about 2 days but by the end of the 2nd day, the texture started to change to a gritty mouth feel and the whole cookie started to take on the flavor of the uncooked dough. Overall, I would say that if you are in a hurry or have no enjoyment in baking and plan on eating them all in a day or two, Bob's Red Mill did a good job. The package makes 24 cookies.
HOWEVER, if you want a FANTASTIC treat you have to try these:
What you need:
What to do:
Preheat oven to bake at 350°F.
In a medium size mixing bowl, toss bacon in ¼ cup maple syrup. Lay bacon on a parchment-lined baking sheet. Bake for 20 minutes. Remove bacon from oven, and allow it to cool then crumble candied bacon for cookie batter.
Heat oven to 375°F. In a medium-sized mixing bowl combine dry ingredients. In a small mixing bowl beat eggs, 1/2 cup maple syrup, and vanilla extract with a hand mixer. Pour wet ingredients into dry and beat with hand mixer until combined.
Add melted coconut oil into batter, and continue to blend until combined. Stir in chocolate chips and candied bacon.
Drop balls of dough onto a parchment-lined baking sheet, about a tablespoon in size. Bake cookies for 15 minutes at 375°F. Let cool and serve.
Holy Guacomole Batman! This makes about 30 yum-tastic cookies! Remember to used blanched almond flour to keep the consistency of the cookie more like a white flour cookie.