King Arthur Flour Gluten-Free Cookies #weekendcooking @BethFishReads

Weekend Cooking buttonWeekend Cooking is a weekly feature hosted by Beth Fish Reads, linking up food-related posts. Click here for links to this week’s Weekend Cooking posts on Beth Fish Reads and other blogs.

I like to bake, but am not very ambitious. I stick with simple recipes, but I prefer to bake from scratch. I usually see recipes that start off with a mix as cheating, but that’s probably silly, especially when it comes to gluten-free baking, where half the battle is putting together your own mix of flours before you even start the actual recipe.

Yesterday I added white chocolate chips and dried cranberries to a King Arthur Flour Gluten-Free Cookie Mix and brought a large plate of them for an event at the library. No one studied them before taking one or questioned whether there was something different about them, and there were only two left on the plate at the end. I ate those!

I wouldn’t call them perfect, but they were tasty! They were softer than I like, but they definitely beat slice-and-bake cookies for homemade taste and appearance, and they were very quick to make.

I saved a few aside to freeze, to see how they hold up, for future reference.

 I posted about King Arthur Flour cake mixes for Weekend Cooking before, here. If you aren’t familiar with the King Arthur Flour blog and you like to bake, check it out here.

Happy Weekend Cooking!

12 thoughts on “King Arthur Flour Gluten-Free Cookies #weekendcooking @BethFishReads”

  1. The cookies sound good to me. I tried eating gluten-free for a while (a year?) just because (digestive issues), but I don’t worry so much about it right now. But I will try this cookie mix sometime.

  2. For some baking I don’t mind starting with pre-made ingredients and for others like my homemade meatballs and gravy..i start from scratch. I love cranberries so these cookies appeal to me. Thanks for sharing, and how nice that you shared at the library event!

  3. They look good! I think that’s often the best way, not saying anything about a difference, and interesting that you often can’t tell unless told.

  4. I’m with you. I generally bake from scratch, but when I need something gluten free, I usually start with a mix. It also takes a lot of worry out of the equation. We are a gluten house, so I am very careful about scrubbing utensils and work spaces etc. It’s much easier when it comes to dairy free, since we do that all the time. Still use Duncan Hines brownie mix since it has no dairy, but would prefer to find a recipe using no dairy.

Would love to have you comment!