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Bob's Red Mill Gluten-Free Chocolate Chip Cookie Mix, 22-Ounce Packages (Pack of 4) | 
| Brand: Bob's Red Mill
Category: Grocery
Buy New: $22.99
Rating:  21 reviews
Sales Rank: 13686
Number Of Items: 4
Shipping Weight (lbs): 6
Dimensions (in): 9.5 x 4 x 8
ASIN: B000EDBQ4M
Release Date: January 26, 2006
Availability: Usually ships in 1-2 business days
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| Features:
| • | Case of four 22-ounce packages (88 total ounces) | | • | A unique blend that includes cane juice sugar and garbanzo bean flour | | • | A good source of protein and fiber | | • | Makes soft yet crispy cookies | | • | Packaged in Milwaukie, Oregon |
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| Customer Reviews: Read 16 more reviews...
 Chocolate chip cookies, sans chips October 12, 2008
Norm the cookie monster (Washington)
This is a great cookie mix. I have not found a better tasting glutin free cookie mix. Unfortunately, I don't like chocolate chip cookies, so I sift out the chocolate chips and cook my cookies without the chips. They are great.
If I knew which Bob's mix was the same w/o the chips, I would buy it instead.
Really great, with some adjustments October 6, 2008
F. Adams (New Jersey)
These cookies are really great and I bake them for all my family, which is a mix of gluten-intolerant and intolerant of gluten free. And they ALL love them. But I made a number of adjustments to the mix instructions to make them great.
The instructions call for 1/2 cup (or 8 tablespoons) Margarine (cold) which gives you a mix that is the texture of wet sand, not so good for cookies. And a pain to pat and form into something that looks like a cookie but keeps falling apart. I almost double the margarine, I put 13-14 tablespoons of margarine. More or less depending on how the dough looks. This gives you a cookie dough texture that is just right for scooping. I also add a shake or two of cinnamon (chocolate and cinnamon YUM!), a teaspoon of vanilla, more chocolate chips (I like the enjoy life, soy free, dairy free ones) and walnuts or pecans (optional).
Now here's another very important new step. I make the dough and then I wrap it in parchment paper/plastic baggie and leave it in the fridge for at least 5 hours of even overnight, or freeze it for another time. Somehow this step really makes a difference in taste and texture of the baked cookie. Then scoop it up and bake as normal.
I know it seems like a lot extra to do but when you have to stay GF in a G world you find ways to make things work. I make adjustments to just about all the mixes I buy. And these cookies (with my tweaks) have a great, look, taste and texture.
Used butter added more chocolate chips and May 13, 2008
Samus (Soles Swamp, NC)
I used butter instead of the margarine called for, added more chocolate chips (1/2 cup) and the results were amazing. This is a delicious cookie. I'm not sure what is happening with people getting a foul taste-prehaps the mix was stale? I freeze these as soon as they cool, then reheat in the microwave for a "just baked" flavor. With the butter, and more chocolate chips these taste exactly like the classic tollhouse cookies I used to make.
Great GF cookie May 12, 2008
Twinker (Utah, USA)
We have several family members recently diagnosed with gluten intolerance and it has been, in many ways, a difficult road. These cookies have really helped. They are easy to make and provide a beloved chocolate chip cookie that tastes good and stores well.
 not a "spoon licking" mix! March 1, 2008
J. Dotson (Ohio)
I love Bob's Pancake mix, and the chocolate brownie mix, but this and the all-purpose mix are terrible. The only thing I can liken it to is metal-like. I will say that after baking, some of the taste went away, and the crispier the cookies were, the better they tasted. Too bad we like chewy cookies in our house. On a second attempt, I added more chocolate chips,and some cinnamon, they were better.
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