Gluten Free Diva: Cherrybrook Kitchen® Gluten Free Dreams Chocolate Chip Cookie Mix

 

Of course I try to eat fairly healthy, but there are times you just need a little indulgence. Since going gluten free I have been on the quest to find a worthy chocolate chip cookie. Of course I could try to perfect a recipe from scratch, but quite honestly I don’t have the time or patience for that. I have tried a few box mixes, none quite living up to the perfect chocolate chip cookie I remember. Enter Cherrybrook Kitchen®.

I‘ve had parents of my preschool students make their products due to their allergy free nature, all with positive feedback. So when I found this mix in the gluten free aisle I decided to give it a try. Not all their products are gluten free, but this chocolate chip cookie mix happens to be peanut free, dairy free, egg free, nut free, wheat free, and gluten free. A total plus for my family with multiple allergies. So the real test is weather they would taste anything like a chocolate chip cookie or more like the box the mix came in.

I was thrilled that the directions were simple with only margarine, water & vanilla required to add to the mix. After a few minutes of mixing in a bowl, forming a dough, and then shaping into balls, the cookies were baking in the oven. Simple and quick. Just the way I like to bake.

So the house smelled like chocolate chip cookies. This was a good sign. The cookies didn’t brown too much so it was a little hard to judge when they were done. I tested one when it was hot with melted chips and it was totally enjoyable. Not exactly the cookie I was after, but still good. Once cooled they “looked hard, but tasted soft,” according to my daughter. To me the cookie base was more like shortbread. Again, very tasty, just not the moist, but gritty with sugar, cookie base I was longing for.

The cookies stayed fresh for days in an airtight container. They won big thumbs up when frozen with a scoop of ice cream between 2 cookies! The non gluten free members of my family also enjoyed them and I have had requests to make them again!

Cherrybrook Kitchen® has an extensive line of products, which I will definitely be trying more of. Visit www.cherrybrookkitchen.com  for a complete list of products and where they can be purchased.

There is also a “Worry Free” statement on the box explaining use of dedicated equipment and strict manufacturing protocols. This mix does contain soy.

Cherrybrook Kitchen®Gluten Free Dreams Chocolate Chip Cookie Mix gets 4 ½ SPOONS! Please excuse the crumbs!

 

Article written by Staff Writer, Michelle Armstrong

Michelle is a mother of two from Webster, New York. After years of living with intense gastrointestinal pain, she went gluten-free and has never looked back. Michelle has learned how to cook for her children, who have a laundry list of allergies. She enjoys helping other “gluties” find tasty and reasonably priced gluten free foods that the whole family will enjoy.

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  • Thanks for sharing this info… Am gonna try this weekend..

  • Emily

    I’ll just leave this here. It’s the cookie recipe my mom perfected after I was diagnosed. It’s amazing.

    Chocolate Chip Cookies

    1 C. granulated sugar 3 C. white rice flour
    1 C. brown sugar ½ C. tapioca flour
    2/3 C. shortening ½ C. potato starch
    1/3 C. butter 1 pkg. gluten-free butterscotch
    1/3 C. margarine instant pudding (Jell-O brand pudding)
    4 eggs 2 tsp. baking soda
    1 tsp. salt
    2 tsp. xanthan gum
    12 oz. chocolate chips

    Pre-heat oven to 375˚. Mix sugars, butter, margarine, shortening and eggs with mixer. Separately, stir rice flour, tapioca flour, potato starch, dry pudding, baking soda, salt, and xanthan gum together to mix well. Stir flour mixture into sugar mixture. Add chocolate chips. Drop dough immediately by rounded teaspoonfuls about 2″ apart on an ungreased cookie sheet. Bake until light brown, about 8 – 11 minutes. For a pan cookie, spread into a 15″ x 10″ pan and bake for 20 – 25 minutes. (The first few batches of cookies used to spread out more than I liked until I discovered preheating the pans makes a world of difference!)

    *Makes about 6 dozen cookies.

    Variations: substitute butterscotch chips for ½ the chocolate chips, or add ½ C. crushed candy canes at Christmas time (and substitute instant vanilla pudding for instant butterscotch pudding.

  • Shelien

    We’re loving the Udi’s Chocolate Chip Cookies but still craving a fresh-out-of-the-oven recipe that will be soft and delicious.

  • Stephanie

    Thanks Chelle. I’m going to try these out.