Gluten Free Bisquick Chocolate Chip Cookies Recipe 415

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:

• 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 egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

Steps:

• Grind the powdered milk until fine.
• Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.

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.