Betty Crocker Gluten Free/Dairy Free Chocolate Espresso Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 box Betty Crocker Gluten Free Cookie Mix - Chocolate Chip1 stick Earth Balance Buttery Sticks, softened1 large egg1 tsp zanthan gum1 tbs corn starch2 tsp instant coffee powder2 tbs unsweetened cocoa powder
Preheat oven to 350.
Mix together the softened buttery stick, egg, instant coffee powder, cocoa powder and vanilla.
Stir in the cookie mix, corn starch, and zanthan gum until a soft dough forms.
The dough will be crumbly.
Drop 24 cookies (rounded tablespoon sized) onto ungreased cookie sheets.
Bake 12 to 14 minutes.
Allow to cool 2 minutes on the cookie sheets before removing to a rack to completely cool.
Store in an airtight container.
Number of Servings: 24
Recipe submitted by SparkPeople user SLCOLMAN.
Mix together the softened buttery stick, egg, instant coffee powder, cocoa powder and vanilla.
Stir in the cookie mix, corn starch, and zanthan gum until a soft dough forms.
The dough will be crumbly.
Drop 24 cookies (rounded tablespoon sized) onto ungreased cookie sheets.
Bake 12 to 14 minutes.
Allow to cool 2 minutes on the cookie sheets before removing to a rack to completely cool.
Store in an airtight container.
Number of Servings: 24
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 131.3
- Total Fat: 5.6 g
- Cholesterol: 8.9 mg
- Sodium: 147.1 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.2 g
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