Hmmm, very impressive. I must say, if you are a choc-o-holic but don’t like the fuss of homemeade cookies, this one is for you. Gluten Free Essentials sent this mix in a sample box for me to try, and I knew this particular mix had to be first. This mix sells in my area for $6.99 and makes approximately 24 cookies. It took Gluten Free Essentials a week to ship, from email contact to the product arriving on my doorstep.
The prep to make these cookies could not be easier. Add melted butter and eggs and mix by hand or by a hand/stand mixer with ease. After mixing, you will need to refrigerate the cookies; the package directions suggested 30 minutes, but I found an hour was preferable so the dough was easier to work with. However, if you get busy, you can simply cover the dough and store it until the next day and still have fantastic results. When I sampled the cookie dough ( yes, I am one of those people that eat cookie dough), it was rich and creamy, not at all gritty like other GF product mixes. I was surprised to find bits of chocolate and marshmellow dotting the dough. What a yummy surprise!
I rolled the dough into small balls and placed them on a cookie sheet and baked for the suggested 12 minutes. if you prefer a rounder cookie, rolling the cookies into balls vs. dropping spoonfuls of dough on the cookie sheet is the way to go. On my first try, I think the oven must have been running hot because they turned out crispy and burnt- umm, not so yummy. On try number two I cooked them for 10-11 minutes, They were very soft and gooey and I let them cool completely and set for an hour on the counter. The wait was definately worth it!
My cookies were slightly crisp at the edges and had little “slides” of chocolate where the marshmellows used to be ( hence the name of the cookie.) I noticed that cooking the cookies at the recomended 12 minutes resulted in marshmellows that completely disappeared into the cookies, but if they are slightly underbaked some of the internal marshmellows remain intact. The chunks of sweet chocolate add gooeyness and the dark chocolate taste reminds me of brownies. These cookies definately taste “regular” and not at all gluten free. The texture of these cookies is typical of any gluten cookies and only crumbles when the cookies are overcooked or dried out a bit. My gluten-consuming family really enjoyed them.
After a day, these cookies dry out quickly and lose their appeal, so I would suggest eating them right after they have cooled. Remember, you can always save some of the dough in the fridge for the next day or so for fresh cookies another day.
Pros: Simple to mix, great chocolate flavor, excellent texture
Cons: long prep/cook/cool time, kind of pricey, fussy baking time
Rating: 4 1/2 stars
Ingredients: Sorghum flour, rice flour, salt, gluten-free baking powder, guar gum, chocolate chips (chocolate liquor, cocoa butter, soy lecithin sugar, salt, vanilla), sugar, cocoa powder, marshmalows (corn syrup, modified corn starch, dextrose, water, gelatin, natural and artificial flavor, sodium pyrophosphate, blue #1).