Gluten Free Bisquick Chocolate Chip Cookies Recipe 41
GLUTEN-FREE BISQUICK™ CHOCOLATE CHIP COOKIES
Everyone will be amazed at how delicious these easy gluten-free cookies are!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 28
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. Add Bisquick™ mix; beat on low speed until combined. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
- Bake 8 to 12 minutes or until set on edges and golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
GLUTEN FREE BISQUICK CHOCOLATE CHIP COOKIES RECIPE - (4.1/5)
Provided by á-26060
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet (use parchment paper), and about 2 inches apart; flatten slightly. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS
Enjoy these delicious muffins made using bananas and chocolate - a tasty addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray (without flour).
- In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 14 g, TransFat 0 g
BISQUICK CHOCOLATE CHIP COOKIES
I found these on the Betty Crocker web site and changed it a little after reading the reviews on that site. Came out awesome!
Provided by Mary of the Midwest
Categories Dessert
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In large bowl, mix butter, both sugars, vanilla and egg.
- Stir in Bisquick mix, chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
- Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
CHOCOLATE CHIP COOKIES (GLUTEN FREE)
Gluten-free, egg-free.
Provided by Barbara Arnold
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
- In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
- Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g
GLUTEN-FREE CHOCOLATE SANDWICH COOKIES
Kind of like the store-bought version, but way better!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
- In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and fluffy. Beat in eggs. On low speed, gradually beat in flour blend mixture until combined. Drop by teaspoonfuls 2 inches apart on cookie sheet.
- Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool on cookie sheet 1 minute. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat powdered sugar, butter, vanilla and enough cream to make a spreadable filling. Spread about 1 tablespoon filling on bottoms of half of the cookies. Top with remaining cookies.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 320 mg, Sugar 25 g, TransFat 0 g
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