In recent years, many have changed their diets to gluten-free. This can be such a drag, especially if you grew up eating wheat. Cutting things out at this point in our lives is hard, especially in college when everyone is getting food on the go. So much drunk food is cut out when you don’t eat wheat. Pizza, am I right? One of the most difficult places to cut gluten is in the form of cookies, cakes, brownies and other sweets where wheat is the main ingredient. Luckily, baking companies have gotten more in tune with catering to people who need to eat gluten-free. Betty Crocker, for example, has a great recipe for gluten-free sugar cookies. These cookies are a great substitute for traditional cookies, and after taking one bite, you’ll be asking “What’s gluten?”.


Prep Time: 10 minutes
Cook Time: 12 minutes
Total time: Around 20 minutes

Servings: 24 small cookies

1 package of Betty Crocker Gluten-Free Sugar Cookie mix
¼ cup of egg whites
1 teaspoon vanilla
½ cup water

1. Pre-heat oven to 375°F

2. Pour the package of cookie mix into a mixing bowl

Photo by Molly Krohe

3. Add the egg whites, water, and vanilla to the mix

Photo by Molly Krohe

4. Mix until everything is properly blended

Photo by Molly Krohe

5. Make small 2 inch circles of dough and place them on a cookie sheet

Photo by Molly Krohe

6. Place in the oven for about 12 minutes

7. When they are starting to get firm on the bottom, remove from oven and let cool (or just dig in!)


Photo by Molly Krohe