If you want a cookie or cake that bakes similar to one made with wheat flour then the Gluten Free Pantry brand of chocolate chip cookie and cake mix might be the one for you. This mix is easy to make. All of the ingredients are in the box except for the butter, eggs and vanilla. There are plenty of chocolate chips in the mix so you don’t even have to add any yourself as might happen with competing brands.
There are actually
two given methods of making this batter - the second requires sour cream. I have not tried the one with sour cream so I don’t know how it turns out but the original method is very nice. The cookie when baked as recommended is crispy on the outside and slightly soft in the middle. It does harden up after it has been out in the open for a shorter period than it takes the wheat flour cookie to harden. You can prevent this by cooking the batter for a 30-45 seconds less than recommended. I wouldn’t recommend you to under-cook this product too much because it will have a bit of a metallic taste to it as some gluten free products do. As for the cake, it is relatively moist and is great for children and adults. The same rule applies for under-cooking it.
Ice cream often goes with cake anyway, and it is no different for this type of cake. You may also want ...
