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
      128,203
    • Most Online (within 30 mins)
      7,748
    Barbara 1981
    Newest Member
    Barbara 1981
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Endoscopy

      By Scott Adams · Posted

      Given your history of a high TTG (167) that decreased to 16 on a gluten-free diet, along with genetic confirmation of celiac disease, it’s likely the negative biopsy is a false negative due to not eating gluten before the endoscopy. Gluten is necessary to trigger the intestinal damage seen in celiac disease, and avoiding it can lead to healing and a normal biopsy despite ongoing immune activity (reflected in your still-elevated TTG). The inflammation observed during the endoscopy (“diffuse moderately erythematous mucosa”) could be residual damage, mild ongoing inflammation, or another condition like peptic duodenitis, but it’s consistent with celiac disease in context. Continued positive blood markers suggest ongoing gluten exposure, possibly from cross-contamination or hidden sources. Strict adherence to a gluten-free diet and follow-up testing are key to managing symptoms and reducing inflammation. Discuss these findings with your doctor to confirm the diagnosis and refine your dietary approach. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Biopsy results after 1,5 gfd

      By Scott Adams · Posted

      Yes, it sounds like great progress, but what was the time frame between the two endoscopies? 
    • Scott Adams
      Help with results

      By Scott Adams · Posted

      Your symptoms—headaches, dizziness, nausea, irregular bowel movements, anemia, and menstrual changes—along with a family history of celiac disease, strongly suggest celiac disease could be the cause. The mild duodenal changes seen in your biopsy are consistent with early or mild celiac disease, though they could also be due to other factors. The improvement in bowel movements after cutting out gluten is a positive sign, but other symptoms like headaches and dizziness may take longer to resolve as your body heals. It’s important to continue a strict gluten-free diet and discuss further testing, such as celiac antibody blood tests or a follow-up biopsy, with your doctor to confirm the diagnosis. Many people experience a gradual improvement in symptoms over weeks to months, so patience and strict adherence to the diet are key. You’re not alone in this process, and support from celiac communities can be very helpful. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Scott Adams · Posted

      For people with celiac disease and corn intolerance, most salts, including table salt with dextrose, are generally safe in small amounts, as the dextrose is typically highly processed and unlikely to contain problematic corn proteins. However, if you’re highly sensitive, you might consider switching to pure kosher or Himalayan salt, which don’t contain additives. While bringing your own salt to restaurants or avoiding seasoned foods can feel overwhelming, it’s a practical step if you’re concerned. Many people with corn intolerance tolerate trace amounts of dextrose in salt without issues, but individual sensitivity varies. If your current salt isn’t causing symptoms, it’s likely fine to continue using it, especially given your financial constraints and the challenges of managing dietary restrictions. Focus on what works for you and prioritize avoiding larger sources of corn, like cornstarch.
    • Scott Adams
      Stomach pains etc 2 weeks after start of gluten-free diet

      By Scott Adams · Posted

      Your daughter’s ongoing stomach pains two weeks into a gluten-free diet could be due to her body still healing after months of gluten exposure, as recovery from celiac disease can take time. Her inconsistent eating habits and possible eating disorder behaviors may also delay healing. While she’s now eating gluten-free snacks, her limited intake and emotional withdrawal complicate the process. It’s positive that she’s trying, but recovery may take weeks to months. Addressing her depression and mental health is crucial, as celiac disease can impact mood, and proper nutrition may help. Patience and support are key, but if symptoms persist, consult her doctor to rule out accidental gluten exposure or other issues. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal.  
×
×
  • Create New...