I’ve been super busy lately, so that’s why you’re not seeing regular posts. That should change after the middle of May, when school lets out!
I did have a few minutes last night though, so I took the opportunity to bake some cookies. I’ve got a bunch of mixes hiding in my cupboard that I need to use up, so I grabbed a bag of Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix and set to work.
First off, let me just say that this is one of the better pre-fab GF cookie mixes I’ve tried. I actually still like Arrowhead Mills mix a little better, but the differences are very subtle. Arrowhead’s dough tastes a little better than Bob’s (eschewing eggs means no danger in eating raw dough! yay!) and have a nice grainy texture, while I think that Bob’s works a little better with Ener-G egg replacer, has a smoother, more “traditional” texture, and you definitely get more cookies out of a bag of Bob’s mix. YMMV, though.
Anyways – when using either mix, remember to heed the baking times on the package. Even a two minute addition in baking time will yield crunchiness instead of soft, gooey goodness. Unless that’s your thing, don’t bake for longer than the package calls for, even if the cookies don’t look done when you pull them out of the oven.
Here’s the finished product:
I threw in 1/2 cup of chopped walnuts, which really added to the flavor. Damn good, I tell ya.
If you’re not feeling up to making cookies from scratch and are looking for a pre-fab mix, I recommend Bob’s (or Arrowhead).