Immaculate Baking Company, the company behind these cookies is on a mission to bring homestyle, wholesome cookies to the masses and prove once and for all that baked goods made with real ingredients can and should be the norm- not the exception.
I started first with the chocolate chip variety. The baking instructions call for softened butter, but upon closer inspection, they do provide alternate baking instructions that accommodate non-dairy folks by subbing 1/2 cup of vegetable oil (I used canola) and adding an additional egg and teaspoon of vanilla.
In preparing the dough, I mixed the four ingredients together and soon had a bowl of sticky, thickened dough. Despite the temptation, don't eat the dough pre-baking as the raw eggs could make you sick.
As per the instructions, I then scooped tablespoon-sized domes of dough onto an ungreased cookie sheet. The dough transferred easily and ended up making 28 cookies easily which was a nice bonus since the package promises 21 servings.
Into the oven the cookies went (heated to 350 degrees) and 14 minutes later, I pulled them out, cooked to a golden-brown. I liked how they flattened in the cooking process and were picture perfect. When cookies come out looking this good from a box mix, I'm tempted to throw away my lengthy, complicated cookie recipes!
The cookies themselves are pretty darn good. Boosting a classic chocolate chip cookie flavor, I loved the notes of vanilla and brown sugar that shone through and elevated the cookies beyond your less-than-stellar packaged grocery store variety. The ultimate taste test for any gluten-free baked good in my house is my gluten-eating family who fell in love with the little treats. Each time I looked at the plastic container I put the cooled treats into, a couple more were missing, which made me really happy that I could share these cookies with them.
Next, I turned to the chocolate chocolate chip cookies. Wanting to make a sweet surprise for my family one afternoon, I decided to put this variety to the test. The instructions call for 1/3 cup of vegetable oil and two eggs, and are super straightforward to follow.
A short time later, the dough had fully formed, a little bit thicker and grittier than my chocolate chip dough. Nevertheless, it transferred well into tablespoon-sized balls onto my cookie tray, and I was able to squeeze a whopping 32 cookies comfortably out of the mix.
Into the oven they went, and when they emerged, the cookies were picture perfect and had a mouthwatering aroma. Once again, I give Immaculate Baking Co. full props for their quick and easy mixes that make me look good as a baker! As for this variety, I was not a big fan of the cookies- but then again, I'm not a big brownie person in the first place. I definitely preferred the chocolate chip mix, but my mom and sister both enthused that this variety was their favorite. Disappearing in less than 24 hours, the batch was a huge hit, I was happy that my gluten-loving family finally fell in love with my gluten-free homemade treats.
For more information on Immaculate Baking Co., check out their website at this link.
I bought both mixes at Target, but they can also be found at Wegmans, Whole Foods, The Fresh Market, Safeway, David's Natural Market, Chamberlains, and Publix. Check out their store locator here to find their products in your neck of the woods.
I am working on a review of their refrigerated slice-and-bake cookies, so stay tuned for more!
Disclaimer: This review is current to the original publication date. Updates will be noted. Ingredients and manufacturing processes can change without notice. Each product should be reviewed for individual nutritional needs. Feel free to to contact me with any questions or comments.