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Gluten-Free Chocolate Chip Cookies

Prep time 10 mins
Cook time 55 mins
Yield

26-28

Ingredients

  • 1 cup Frosted Cheerios™ cereal
  • 1 cup Cheerios™ cereal
  • 1 cup Betty Crocker™ Bisquick™ Gluten Free mix
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 ounces unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

How to Make It

  1. In a food processor, grind the cereal, and add the pancake mix, salt, baking soda. Mix well. In a blender, combine butter and sugar. Add the egg and vanilla. Use a spatula to combine dry and wet ingredients. Add chocolate chips and shape the dough into a ball. Cover in plastic and freeze for 30 minutes. Preheat oven to 375 °F. Remove dough from freezer. Use an ice scream scoop or a large soup spoon to shape the cookies. Place them on a cookie sheet lined with parchment paper and leave a 3-inch space in between. Bake for 7 minutes or until golden. Remove from oven, let them rest for a few minutes and let cool on a rack. Store in a tightly sealed container. Serve and enjoy!