Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Umm, I Made The Betty Crocker gluten-free Choc Chip Cookies...

lischro

Recommended Posts

lischro Apprentice
lischro
Posted

So I bought the gluten-free cookies and made them last night. It says to use softened butter but not melted- I accidentally left it in the micro too long and it melted. I thought they would still be fine....

Then, I started stirring and realized that it looked JUST LIKE real cookie dough and started to get really excited- I tasted the dough and it was delicious.

Then I read the box again and it said that the dough would be crumbly...... Mine was not at all.

Long story short- all of them baked horribly! they were completely spreading out into each other and they were flat and not at all like real cookies.

I mean, they tasted like cookies. and they definitely worked for my chocolate fix but I don't get it... What happened?! All because my butter was melted??

Help!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

I've done them with softened butter and they worked just right. I think it was your melted butter.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I made these last night. They are perfect but I did use real butter that was room temperature. The dough did look dry. You just found out why they print that little message about not using melted butter. Glad they taste good. Tell everyone they are just the fancy french version of chocolate chip cookies.

Instead of using the microwave, next time grate the cold butter on a food grater. Then get out the rest of the ingredients and set up your pans. By then the butter will be soft. I usually set out a stick of butter when I come home from the store with the box of mix. I know I'm going to make it and the butter can sit on the counter over night if I don't get to it the same day. Butter can stay on the counter for several days. Covered if you have cats or it won't last a night.

I also have made these into bars instead of cookies. I will try to remember how long I cooked them the next time I do bars.

I put the baked cookies into the freezer after they have cooled. That way I am not eating them all day long. They do not last long in this house. Thnink I'll have cookies for lunch!

lischro Apprentice
lischro
Posted
  • Author

Phew! Now I know.... that's crazy. obviously I don't bake..... I had no idea it would make that much of a difference.

I should've just eaten the dough- it was fabulous haha

thanks :)

scarlett77 Apprentice
scarlett77
Posted

Yes I'm pretty sure it was the butter. Also butter tends to make cookies spread (I believe because it melts faster) so I typically sub out butter in cookies for half butter and half crisco (or butter flavored crisco). I think the purpose of butter is to distribute fat which has something to do with the moisture and shape of the cookie. So melting the butter is not going to allow the butter to do its job properly. I actually prefer to use Pamela's Pancake and baking mix and use the chocolate chip cookie recipe on the back. Sometimes I even sub M&M's for the chocolate chips...a favorite at my house!

StephanieL Enthusiast
StephanieL
Posted

Anyone try this mix with coconut oil or spectrum shortening?

Ginsou Explorer
Ginsou
Posted

Anyone try this mix with coconut oil or spectrum shortening?

I can't use BC cookie mix because of dairy and soy intolerances, but would choose the Spectrum shortening or Earth Balance. I find the Spectrum or Earth Balance works best. Room temperature, not melted!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


StephanieL Enthusiast
StephanieL
Posted

I can't use BC cookie mix because of dairy intolerances, but would choose the Spectrum shortening or Earth Balance. I find the Spectrum or Earth Balance works best. Room temperature, not melted!

Thanks. We can't use Earth Balance (corn). I have the BC cake mix not the cookies (dairy here too). We'll see if the egg sub and spectrum work!

Roda Rising Star
Roda
Posted

Anyone try this mix with coconut oil or spectrum shortening?

Yep, tried them with coconut oil and they tasted great. They still were a little flat but I think it was because it was melted.

runningcrazy Contributor
runningcrazy
Posted

I made them and they were really good, the dough was crumbly.

Then my friend and I made them, and she doesnt know much about being gluten free(shes not gluten free) so she decided since its crumbly to add some water. Totally screwed them up! They were super flat, and just not cookie like. Tasted fine though.

My sister has been making homemade chocolate chip cookies since before i went gluten free. Now she just used orgran flour and earth balance in place of flour and butter. They are THE MOST amazing ever. But, they are super duper flat. and I love it!

runningcrazy Contributor
runningcrazy
Posted

Thanks. We can't use Earth Balance (corn). I have the BC cake mix not the cookies (dairy here too). We'll see if the egg sub and spectrum work!

Wait!! The cookie mix has dairy!?!?!??! :o

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Wait!! The cookie mix has dairy!?!?!??! :o

No it doesn't have any dairy. The directions tell you to add butter, but I don't see why you couldn't try a butter substitute. It does have soy however. You can read all the ingredients form the BC website.

StephanieL Enthusiast
StephanieL
Posted

Sorry, I was just going with what another posted said. Didn't mean to scare anyone ;)

runningcrazy Contributor
runningcrazy
Posted

No it doesn't have any dairy. The directions tell you to add butter, but I don't see why you couldn't try a butter substitute. It does have soy however. You can read all the ingredients form the BC website.

Okay, good! Whew!:) I use earth balance when we bake and it turns out great, some of our things turn out even better than when we used to use real butter!!

Guest tamilynn38
Guest tamilynn38
Posted

So I bought the gluten-free cookies and made them last night. It says to use softened butter but not melted- I accidentally left it in the micro too long and it melted. I thought they would still be fine....

Then, I started stirring and realized that it looked JUST LIKE real cookie dough and started to get really excited- I tasted the dough and it was delicious.

Then I read the box again and it said that the dough would be crumbly...... Mine was not at all.

Long story short- all of them baked horribly! they were completely spreading out into each other and they were flat and not at all like real cookies.

I mean, they tasted like cookies. and they definitely worked for my chocolate fix but I don't get it... What happened?! All because my butter was melted??

Help!

No sweat- just add the crumbles to your ice cream etc... also for stuff like that melted butter never works- i grease muffin tins and bake stuff in it- like with the gluten-free pantry's snadwhich bread mix- i make muffins and even add gluten-free oats etc... to make them whole grain

Grace'smom Explorer
Grace'smom
Posted

The other night I had family coming for dinner and was running behind. I needed a dessert that my gluten-free daughter could eat, so I made the Betty Crocker choc. chip mix, added in some peanut butter chips, greased an 8x8 pan and poured the mix in as an experiment to make cookie bars. I baked it at 350 for a half hour and then let them cool. Cut them into bars and they were SOOOOOOO good! Everyone raved over them, even my family members who aren't used to gluten free baking. Worth a try. I also had the same result one time in melting the butter, the cookies were paper thin. Never knew why. Now I know!

Grace'smom Explorer
Grace'smom
Posted

PS -- I forgot: I added another tsp of vanilla and about 1 TBSP of vegetable oil to the cookie mix as I'd be using it for cookie bars. They came out absolutely perfect that way. - Emily

Neal77 Newbie
Neal77
Posted

So I made these tonight and I used 1/2 cup of the country crock butter instead of 1 stick of butter.. It was already soft so I just mixed everything together. It wasn't crumbly more like reg cookie dough, so yeah they did come out flat. I guess you have to use a stick of butter. They also stuck to my cookie sheet. Next time I will try a stick of butter and see if they come out more like they suspose to. They do taste good though.

halfrunner Apprentice
halfrunner
Posted

So I made these tonight and I used 1/2 cup of the country crock butter instead of 1 stick of butter.. It was already soft so I just mixed everything together. It wasn't crumbly more like reg cookie dough, so yeah they did come out flat. I guess you have to use a stick of butter. They also stuck to my cookie sheet. Next time I will try a stick of butter and see if they come out more like they suspose to. They do taste good though.

Parchment paper will eliminate the sticking of your cookies. They also tend to spread out a little bit less with parchment, but I haven't been able to figure out why yet. :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,921
    • Most Online (within 30 mins)
      7,748
    gameplan.exe
    Newest Member
    gameplan.exe
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jordan Carlson
      Raw Meat Craving

      By Jordan Carlson · Posted

      Thanks for the info @knitty kitty! I really appreciate when people recommend things for me to try, it helps a lot! I will run this stuff by my doctor at my next appointment next week. It is also good to know I am not alone with the continued reactions though. It has been pretty difficult for me and has taken a bit of a toll on my mental health. Trying so hard and dedicating so much time to resolve this issue just to feel like I am running around in circles. But i'm glad to get some insight from people who have experienced the same thing. My family and friends just keep saying i'm crazy andthat i'm a hypochondriac. But the only thing that has gotten me this far in my journey and this close to figuring it out is not listening to them and believing in myself.
    • Dawn R.
      Gluten Ataxia

      By Dawn R. · Posted

      Thank you for responding.  Yes I am.  Infact, sometimes I think it's getting worse. How do you deal with it? I do the best I can but it has taken away my independence.  
    • jadeceoliacuk
      How to choose a Naturopath for 6yr old

      By jadeceoliacuk · Posted

      Thank you Cristiana. I will check them out.
    • knitty kitty
      Gluten Ataxia

      By knitty kitty · Posted

      Hi, @Dawn R., I get gluten ataxia.  It's very disconcerting.   Are you still experiencing gluten ataxia symptoms eating a gluten free diet?  
    • knitty kitty
      Raw Meat Craving

      By knitty kitty · Posted

      @Jordan Carlson, Sorry to hear you're having a bumpy journey right now.  I've been there.  I thought I was never going to stop having rashes and dermatitis herpetiformis breakouts and hives, oh, my! I went on a low histamine Autoimmune Protocol Diet (AIP diet).  It gave my digestive system time to heal.  After I felt better, I could add things back into my diet without reactions.   In Celiac Disease, we make lots of histamine as part of the autoimmune response.  There's also histamine in certain types of food.  Lowering histamine levels will help you feel better.  Foods high in histamine are shellfish, crustaceans, fermented foods like pickles and sauerkraut, canned foods, processed meats and smoked meats like bacon and ham, and aged cheeses.  Grains and legumes can also be high in histamine, plus they contain hard to digest Lectins, so they go, too.  Cutting out corn made a big improvement.  Some Celiacs react to corn as though it were gluten.   Dairy can be problematic, so it goes.  Some Celiacs have lactose intolerance because their damaged villi cannot make Lactase, the enzyme that digests lactose, the carbohydrate in dairy, while some Celiacs react to Casein, the protein in dairy that resembles gluten.  Dairy is high in iodine, which makes dermatitis herpetiformis flare up badly.  Eggs are high in Iodine, too.  I even switched to pink Himalayan salt, instead of iodized salt.  Avoid processed gluten free facsimile foods like cookies and breads because they have lots of additives that can cause high histamine, like carrageenan and corn.   Yes, it's a lot.  Basically veggies and meat and some fruit.  But the AIP Paleo diet really does help heal the intestines.  My digestive tract felt like it was on vacation!   I'd throw meat and veggies in a crock pot and had a vacation from cooking, too.  Think easy to digest, simple meals.  You would feed a sickly kitten differently than an adult cat, so baby your tummy, too! Take your vitamins!  It's difficult to absorb nutrients from our food when everything is so inflamed.  Supplementing with essential vitamins helps our absorption while healing.  Niacin B3, the kind that flushes (nicotinic acid -not the same as nicotine in cigarettes, don't worry!) REALLY helps with the dermatitis herpetiformis flares.  Niacin and Thiamine make digestive enzymes so you can digest fats.  Add in healthy Omega Three fats, olive oil, flaxseed oil, avocado oil, coconut oil.  Vitamin D helps lower inflammation and regulates the immune system.  Thiamine helps mast cells not to release histamine at the slightest provocation.  Benfotiamine, a form of Thiamine B1, has been shown to promote intestinal healing.  Pyridoxine B6, Riboflavin B2, Vitamin C and Vitamin A help heal the digestive tract as well as the skin.  Our outside skin is continuous with our digestive tract.  When my outside skin is having breakouts and hives, I know my insides are unhappy, too.   Talk to your doctor and nutritionist about supplementing.  Blood tests are NOT accurate measurements of B vitamin deficiencies.  These tests measure what's in the bloodstream, not what is inside cells where vitamins are used.  Supplementing with essential vitamins and minerals made a big difference with me.  (My blog has more of my bumpy journey.) Let me know if you have more questions.  You can get through this!    
×
×
  • Create New...