The dough was about the consistency of thick cake batter, but according to the box directions, it should be thick and crumbly. I know I measured the margarine correctly. Could 1 extra teaspoon of vanilla really make this big of a difference? It's never affected my baked goods in this way before...even in GF baking. I'm puzzled.
Moving on, I followed the instructions dropping a tablespoon per cookie spaced 2 inches apart on my baking sheet and baked for 8 minutes. 6 cookies.
The cookies spread out flat and the very edges were crispy with the middles being done and soft. Trying to remove them from the cookie sheet was a problem. Even though I used a nonstick pan, the cookies stuck. One fell apart completely coming off the pan.
After cooling they did not hold together well. They are very crumbly and I believe it to be a lack of binding gum in the ingredients. Some people don't believe Xanthan Gum or Guar Gum is necessary in a cookie, but I definitely believe it would have helped this 1st batch.
Taste Test: flavor is great! Texture is poor but I contribute that to the dough consistency prior to cooking...dough is too wet to make a good cookie texture. Plan to re-examine texture in batch 2.
2nd batch of 6 cookies:
Chilled dough in refrigerator for one hour then scooped out 1 tablespoon cookies spaced 2 inches apart. Baked for 8 minutes. Reasoning on chilling dough: Gluten Free flours tend to absorb more liquid than their gluten-d counterparts. Since my dough seemed a bit viscous, I thought it might help to give the dough time to absorb whatever moisture was making it that way and thicken up a bit before cooking.
Upon removing from the oven, they looked about the same as first batch but seemed to spread just a tad less. They were just as difficult to remove from the baking sheet and after letting them cool actually fell apart MORE than the first batch.
Taste test, re-test texture: taste great, texture poorest of all. This is not eating a cookie, but more like going to a crumb festival. :(
3rd batch of 6 cookies:
Added 2 tablespoon Sweet Rice Flour and 1/4 teaspoon Xanthan Gum to remaining dough. Dough was much more thick, but still not as dry as the box indicated it would be. I felt like the consistency was close to the GF cookie dough that I make from scratch. I Scooped 1 tablespoon cookies spaced 2 inches apart and baked for 8 minutes.
This batch fluffed up on the baking sheet. That is due to the Xanthan Gum...but they stuck together and were totally cohesive. And they were really easy to remove from the cookie sheet.
They were a bit cakelike but tasted really good. Edges and middle were equally soft.
Next time, I suppose I'll stick with 1T vanilla extract and use butter instead of margarine and see if that makes them bake as the box describes. :)
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