Bob’s Red Mill incredible gluten free flour blend is a mixture of rice flours, potato starch, sorghum and tapioca flour and xanthan gum, adding non-dairy chocolate chips, sugars, sea salt, baking soda and vanilla powder. To make the dough, all you need to add is an egg, water and butter to the dry ingredients before scooping the dough onto a baking sheet and baking for 10-13 minutes. Substitute non dairy butter and Bob’s Red Mill Gluten Free Egg Replacer if you prefer!  Bob’s Red Mill unique gluten free flour blend gives these cookies the ideal texture: soft and chewy on the inside with crispy edges, filled with warm, gooey chocolate. One package yields about 24 cookies that take just minutes to bake, so your only problem may be actually getting the dough to the baking sheet without eating it all! 

What you will need:

• 1 package Bob's Red Mill Gluten Free Vanilla Yellow Cake Mix
• 3 egg
• 1/2 cup Melted Butter or Vegetable Oil
• 1/2 cup Water
• 3 Tbsp water

Step 1 Preheat oven to 375ºF. Oil baking pans and line with parchment paper (see right side for sizes).

Step 2 In a large mixing bowl, mix egg, melted butter or oil, and water for 30 seconds on medium speed. Add mix, then beat for 60 seconds on medium speed, scrapping down sides of bowl with a spatula. Divided batter evenly between pans and smooth tops with a spatula.

Step 3 Place pans 3 inches apart on the middle rack of the oven. Refer to the size and shape options for appropriate baking times and bake until a toothpick inserted into the center the center comes out clean. Cool cakes in pans on a wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then vent onto seperate plates to cool completely before frosting.

Makes 16 servings.

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