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Betty Crocker
Gluten Free Cookie Mix - Chocolate Chip

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19.00 oz
SKU / UPC: 016000277946


Nutrition Facts
Serving Size 2 tbsp. mix
Servings Per Container 20
Amount Per Serving
Calories 110Calories from Fat
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g5%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 125mg5%
Total Carbohydrate 23g8%
Dietary Fiber <1g 3%
Sugars 13g 
Protein 1g 
Vitamin A0%
Vitamin C0%
Iron 2%


Rice Flour, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.


You will need: 1 stick (1/2 Cup) butter, softened* (not melted); 1 teaspoon gluten free vanilla; 1 egg. *To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds. 1. Heat oven to 350F (or 325F for dark or nonstick cookie sheet). Stir softened butter, vanilla, and egg in medium bowl. Stir in cookie mix until soft dough forms (dough will be crumbly). 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.). 3. Bake as directed below or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. For regular size cookies bake 8-10 minutes. For large size cookies bake 11-13 minutes. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft.): Heat oven to 325F for all cookie sheets. Bake regular cookies 10-12 minutes, large cookies 13-15 minutes. Betty's Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 2 tablespoons water and 1 egg. Bake 9-11 minutes.

Other Info


General Mills Sales, Inc.

Minneapolis, MN 55440

Safety Warnings

Contains soy ingredients.Do not eat raw cookie dough.