Fill your kitchen with the scent of home-baked cookies in minutes! With Betty Crocker Gluten Free Chocolate Chip Cookie Mix, you can treat yourself to oven-fresh chocolate chip cookies any time of the day or night. Perfect for treats at home, or to share with family and friends at any event. Prepare cookie mix as described on the packaging, or explore Betty Crocker recipes for a new take on this cookie classic that everyone will love.

For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.

• CLASSIC COOKIE MIX: Chocolate chip cookies for the whole family to enjoy

• QUICK AND EASY: Just mix, drop and bake for a chewy, delicious treat any time of the day or night

• ENDLESS OPTIONS: Prepare cookie mix as is or explore Betty Crocker recipes for a new take on this classic

• CLASSIC CHOCOLATE GOODNESS: Bite into sweet chocolate chip cookies

• SPECIAL OCCASION TREATS: Serve chocolate chip cookies for sweet celebrations and everyday moments

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need

Rice Flour, Sugar, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Potato Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate), Molasses Powder, Salt, Xanthan Gum

You Will Need: 1 Stick (1/2 cup) butter, softened (not melted); 1 tablespoon water; 1 teaspoon gluten-free vanilla; 1 egg. Betty's Tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. Instructions: (1) Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla, and egg in medium bowl until well blended. (2) Drop dough by tablespoonfuls 2 inches drop apart onto ungreased cookie sheet. (3) Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change.