Gluten Free Bisquick Chocolate Chip Cookies Recipes

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.

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.

Steps:

• Line two baking sheets with parchment paper and set aside. Sift the flour, salt, baking powder and baking soda into a large bowl; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat on medium speed until fluffy and light in color, about 4 minutes.
• While mixing, add the eggs, one at a time, scraping the bowl after each addition and mixing until combined. Add the vanilla and mix until incorporated.
• Reduce the mixer speed to low and add the dry ingredients to the bowl in 2 additions, mixing on low, scraping after each addition and mixing until just combined. Add the chocolate chips and mix until combined.
• Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Chill the dough balls for at least 30 minutes or up to several hours before baking.
• Preheat the oven to 350 degrees F. (if using a convection oven, preheat it to 325 degrees F.). Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.
• Bake the cookies, rotating the baking sheets from top to bottom to top midway through baking, until golden around the edges, 8 to 10 minutes total. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.

Steps:

• Beat margarine, sugar and egg in a small bowl with an electric mixer until light and fluffy.
• Transfer mixture to a large bowl.
• Stir in sifted flours and chocolate, mix well.
• Roll tablespoons of mixture into balls.
• Place 5cm apart onto greased oven trays; flatten slightly.
• Cook in a moderate oven,for about 20 minutes, or until lightly browned.
• Stand on tray for 5 minutes; transfer to a wire rack to cool.
• Decorate cookies by drizzling with extra melted chocolate.

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
• In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Steps:

• Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix and chocolate chips until dough forms.
• In small bowl, mix remaining 1/4 cup sugar, the cocoa and cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping, place in freezer 10 to 15 minutes.) Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

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.

Steps:

• Heat oven to 375.
• Combine GF flour, baking powder, baking soda, salt, flaxseed and xanthan gum in a bowl. Set aside.
• Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.
• Chill the dough for 15-30 minutes in the refrigerator. This helps the gluten-free dough stay puffy and not get flattened out.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.
• This dough works great from frozen. You just have to freeze it pre-scooped in layers separated by parchment paper. For baking from frozen, set the oven to 400°F and bake for 11-12 minutes.

Steps:

• Preheat oven to 375 F degrees.
• Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
• In a separate bowl, blend flours, baking soda, almond meal and salt.
• Fold dry ingredients into wet ingredients and mix well.
• Grease a baking sheet.
• Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
• Bake for 10 minutes.
• Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray (without flour).
• In small bowl, mix flours, cocoa, xanthan gum, salt and baking soda. In medium bowl, beat egg, oil, 1 cup sugar, the vanilla and milk with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until blended. Stir in chocolate chips and nuts.
• In small bowl, place 2 tablespoons sugar. Shape dough into 1 1/2-inch balls; dip tops in sugar. Place on cookie sheet.
• Bake 15 to 17 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.

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.

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.

Steps:

• Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
• In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
• Add eggs one at a time to butter mixture.
• Gradually add and beat in flour mixture.
• Stir in chocolate chips and nuts.
• Make small balls from resulting dough and set on greased cookie sheet.
• Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
• Preheat oven to 375.
• Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
• Cool for at least 2 minutes before removing from tray to avoid breaking them!
• Serve and enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with parchment paper.
• Combine gluten-free flour, xanthan gum, baking soda, and salt in a bowl and set aside.
• Cream butter, white sugar, and brown sugar together in a bowl. Beat in egg and vanilla extract. Gradually mix in the flour mixture. Stir in chocolate chips. Drop dough by teaspoonfuls onto the prepared baking sheet. Dip spoon in water and lightly flatten each cookie with the back of the spoon.
• Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.