Gluten Free Chocolate Chip Cookies

Time for my first cooking post or should I say baking post 😉 I decided to use the premixed dry packaged ingredients for the chocolate chip cookies. I’ve never tried gluten free ones before so I’m dying to find out if it tastes any different from the regular wheat flour ones.

I followed the instructions on the packing. Here’s a picture.

Please ignore the background. Welch’s Fruit Snacks was not apart of this recipe.

First step is to take out the one stick of butter and turn it into a creamy mixture.

I only used half a stick then later put the rest in later.

And that’s what it looked like after I used the hand mixer.

Then I cracked two eggs and poured two tablespoons of 1% organic milk.

The egg sorta fell outta shape over here.

Then I dumped the entire cookie mixture into the bowl. I didn’t want to separate everything and mix this and that individually. I figured it would be faster to place it altogether.

Because this was my first time using a hand mixer. The dry ingredients flew across my head, the table, splattered on the floor. When the mixer was turned on, it vibrated too quickly resulting in the bowl nearly collapsing to the edge of the table. Thankfully, I prevented that from happening.

Doesn’t it look oh so yummy???

I used the mixer at the lowest speed yet it still managed to shake all over. So I mixed a little, stopped, mixed a little and stopped. Towards the end, I just used a spoon and mixed it by hand.

Afterwards, I placed each individual cookie on a flat surface with parchment paper underneath.

They are getting ready to be baked !!

And fifteen minutes later at 350 degrees…

Second batch…

Don’t they look D-E-L-I-C-I-O-U-S?

Happy Baking 🙂