Are Mr Christie chocolate wafers gluten free?
These thin and crispy gluten free chocolate wafer cookies are rich and chocolatey and perfect for making all sorts of no-bake warm weather treats, from icebox cakes to cookie crusts. Stock up for summer!
What makes a cookie chewy vs Crisp?
Eggs: Cookies without eggs are usually flatter and crispier since eggs act as leavening agents. However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.
How do you make gluten free cookies moist?
An extra egg or yolk can help improve structure and add moisture. Add ¼ teaspoon of xanthan gum to each cup of gluten free flour for structure and freshness. Let batter or dough sit for up to 30 minutes before baking to absorb liquid and avoid a gritty texture.
What can I use instead of chocolate wafers?
If you don’t have chocolate wafers then here are a couple good alternatives: If you want another chocolate cookie to use for a pie crust you could substitute equal amounts of Oreo cookies ground in a blender until fine. OR – You could vary the flavor and use Vanilla wafers (ground fine if used for a crust).
Are chocolate melting wafers gluten free?
Make and Mold Candy Wafers are Gluten Free! They’re so fun, and they really turn any situation into a celebration.
Why are my cookies cakey instead of crispy?
The most common cause is using a different flour than usual, such as cake flour, and measuring flour with too heavy a hand. Using larger eggs than called for can make cookies cakey, as will the addition of milk or more milk or other liquids than specified.
Why are cookies not crispy?
Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you’ll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.
Why are my cookies crunchy instead of soft?
What makes a cookie crisp or crunchy? Reducing the amount of ingredients that hold moisture–flour, egg, and brown sugar–makes it easy for liquid to evaporate, producing crisp cookies.