One thing I have learned from my experience with gluten free Bisquick versus other gluten free products is that - just as with regular food - home-baked is always better. (Gluten free Bisquick makes an outstanding berry cobbler, by the way!) After my recent experience with gluten free chocolate chip cookies, which were terrible, I decided to try baking some from mix.
Gluten free review: Glutino chocolate chip cookie & cake mix
Pretty darned tasty, both baked and raw!
The first thing I have to point out is that this is NOT CHEAP. While a regular batch of gluten full chocolate chip cookies will run you about $5 in materials, this box of mix cost me about $8, and I still had to add two eggs and half a stick of butter. Yikes!
But if you're on a gluten free diet, the cost is nothing new. The question is, is it worth it? And even though these aren't perfect, I believe that they are worth the cost as an occasional treat.
Because of my previous experience with chocolate chip cookie mixes, I bought a bag of chocolate chips to add to the mix. They always skimp on the chips - but not Glutino. In fact, I did not feel the need to add any extra chips, and that's saying something!
I'm sure your first question is, how is this cookie dough raw? NEVER EAT RAW COOKIE DOUGH. But yeah, it's pretty tasty. At room temperature, it was not good. Gritty and too sweet. But after refrigerating for a few hours, it developed a pleasant texture and the sweetness seemed less harsh.
These bake up acceptably well. The recipe has you bake them on parchment paper, no doubt to counteract the batter's tendency to spread too far, too fast. (I didn't have any parchment paper, so I used a few sheets of regular old copy paper. It worked fine.)
The cookies have a somewhat foamy texture, not dense the way I prefer. The dough also has that slight grittiness you often find in gluten free baked goods. But the taste - enlivened with real eggs, butter, and vanilla that you add yourself - was outstanding. None of that chemical taste you often find with pre-fab cookie mixes.
Given the dough's tendency to spread, and it's lighter, fluffy texture, I think I would bake this as a cake next time. You press the batter into a 9" pan, just as you would for Toll House Bars, but framing it as "cake" would make the texture seem less strange.