Description
This cookie mix recipe has been five years in the making! Crisp on the outside and chewy on the inside, these amazing cookies are loved by those with and without food restrictions. This cookie mix is gluten-free, Top 8 Allergen Free (contains coconut sugar), and is refined sugar free. You will be talking about these cookies, posting about them, sharing them, or hiding them for yourself. You choose! We chose to create a cookie base mix so you can make all kinds of different cookies. Right now, we have four recipes for you, and more will come out over time. Recipes Below. Makes 22 cookies! *Contains Coconut
Ingredients: *Gluten-Free Oat Flour, *Tapioca Starch, *Arrowroot Starch, *Coconut Sugar, Baking Soda, Salt
*Organic
Alternative Ingredient Options
1. Egg:
- Whole Egg. These cookie recipes come with instructions to use a flax egg. We think that the flax egg is the best for this mix rather than using a real egg. That being said, if you would like to use a whole egg, you may do that. Our test team tried whole eggs and it does work, a flax egg will just give you a chewier cookie. 2T Flax is equal to 2 whole eggs.
- Powdered Egg Replacer. This will work for our cookie mix if you need to use it. It will definitely make a crunchier cookie and they will be drier, but it will work. Do what works best for you.
2. Shortening:
- Any shortening will work. If you need soy free, we like using Spectrum Organic Shortening.
- Butter. If you would like to replace butter for the shortening, you can with a few warnings. Using butter will make these flatter and less chewy. They can also leak butter as gluten-free flour doesn’t absorb fat like traditional flour. Do not use margarine or vegan butter in a tub. You will need to use either dairy or vegan stick butter. The vegan stick butter has a much different consistency than the tub.
- Coconut oil. We did not test our cookie mix with coconut oil. Coconut oil melts much differently than shortening and will likely leak out of the cookie a lot and make a very flat cookie. Also note that if you choose to try using coconut oil, the cookies will taste like coconut. Try at your own risk.
Baking Tips
- Parchment paper: You need to use parchment paper on your baking sheet or these cookies will stick to your pan and no one will be happy. You can try using non-stick spray, but we highly suggest parchment paper
- Thick dough: This dough is very thick and is best made with a stand mixer. You can try with a hand mixer, but a stand mixer is best.
- Edible Cookie Dough: If you use a flax egg, like we suggest, this cookie dough is always edible! Who doesn’t love eating raw cookie dough?! Go right ahead and eat this raw.
- Climate: Our test team lives in different climates around the US, very purposely. Depending on what type of climate you live in, this dough can feel dry, sticky, or thick. All of the cookies turn out really well, but the dough consistency will vary. This is normal and expected. If you live in a dry climate, bake these for the lowest amount of time listed.
- Oven Temperature: If you do not have an oven thermometer, we would highly recommend getting one. You can get one for under $10 and they will help your baking so much. Be sure your oven temperature is correct. If it isn’t, that’s ok. Be sure to adjust your oven temperature so your oven thermometer is correct. We like to test every part of our oven as some ovens have hot and cool spots. If your oven is too hot, it will melt your butter or shortening too fast and turn these into flat lacy cookies which is not what we’re going for.
- Freezing: If you will not be eating all these cookies at once, just freeze the extra dough balls in an airtight container. When you want warm fresh cookies, just pull your frozen dough balls out and bake them. Super fast, easy, and delicious!
Chocolate Chip Cookies
Ingredients1 Rustic Scoop™ Cookie Baking Mix (520g)
2/3 Cup Shortening
1 teaspoon Vanilla
2 Flax eggs: 2 Tablespoons ground flax + 6 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs
2/3 Cup Chocolate chips
Directions
Preheat oven to 350°F and prepare cookie sheet with parchment paper. In a small bowl, combine the flax meal and hot water.
In a mixing bowl, cream the shortening until it is smooth. Butter can be used, but we much prefer shortening. I don’t think coconut oil will work well so please don’t use that. Next, add the vanilla and flax/eggs with the shortening and mix on medium speed until they are well combined. Then slowly add the contents the Rustic Scoop™ Cookie Mix and mix until well combined. After the dough is well combined, mix in the chocolate chips. The dough will be thick.
Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies. Gently press your dough down just until the dough on top is flat. The dough should be about 2 3/8 inches in diameter and ¾ inches thick. Place your cookie sheet with dough balls into your freezer for *10 minutes.
When you are ready to bake your cookies, place cookies on prepared baking sheet. These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern. If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top. If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top. The cookies will be fluffy when you take them out of the oven, but will settle. When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle. Then carefully transfer them to a cooling rack until they are cool to the touch. If you eat them too early (tempting I know) they will fall apart easily. Enjoy!
*If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container. When you are ready to bake them, continue with the baking directions.
Double Chocolate with White Chips
Ingredients
1 Rustic Scoop™ Cookie Baking Mix (520g)
¼ Cup Cocoa powder
¾ Cup Shortening
1 teaspoon Vanilla
2 Flax eggs: 2 Tablespoons ground flax + 6 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs
2/3 Cup White or regular chocolate chips
Directions
Preheat oven to 350°F and prepare a cookie sheet with parchment paper. In a small bowl, combine the flax meal and hot water.
In a mixing bowl, cream the shortening until it is smooth. Butter can be used, but we much prefer shortening. I don’t think coconut oil will work well so please don’t use that. Next, add the vanilla and flax/whole eggs with the shortening and mix on medium speed until they are well combined. Then slowly add the contents of the Rustic Scoop™ Cookie Mix and cocoa powder, mix until well combined. After the dough is well combined, mix in the white/chocolate chips. The dough will be thick.
Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies. Gently press your dough down just until the dough on top is flat. The dough should be about 2 3/8 inches in diameter and ¾ inches thick. Place your cookie sheet with dough balls into your freezer for *10 minutes.
When you are ready to bake your cookies, place cookies on prepared baking sheet. These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern. If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top. If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top. The cookies will be fluffy when you take them out of the oven, but will settle. When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle. Then carefully transfer them to a cooling rack until they are cool to the touch. If you eat them too early (tempting I know) they will fall apart easily. Enjoy!
*If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container. When you are ready to bake them, continue with the baking directions.
Glazed Confetti Cookies
Added Ingredients
1 Rustic Scoop™ Cookie Mix (520g)
7 Tablespoons Shortening
7 Tablespoons Butter or Vegan butter
1 ½ teaspoon Vanilla
2 Flax eggs: 1 Tablespoon ground flax + 2 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs
Glaze Ingredients
2 Cups Powdered sugar
1 teaspoon Vanilla
1-2 Tablespoons Milk of choice
Directions
In a mixing bowl, cream the shortening and butter until they are smooth. We found that a combination of shortening and butter is best for this recipe. I don’t think coconut oil will work well so please don’t use that. Next add the vanilla and flax/whole egg with the shortening/butter combo and mix on medium speed until they are well combined. Then slowly add the contents of the Rustic Scoop™ Cookie Mix, mix until well combined. The dough will be thick.
Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies. Gently press your dough down just until the dough on top is flat. The dough should be about 2 3/8 inches in diameter and ¾ inches thick. Place your cookie sheet with dough balls into your freezer for *10 minutes.
When you are ready to bake your cookies, place cookies on prepared baking sheet. These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern. If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top. If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top. The cookies will be fluffy when you take them out of the oven, but will settle. When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle. Then carefully transfer them to a cooling rack until they are cool to the touch. If you eat them too early (tempting I know) they will fall apart easily.
While your cookies are baking, prepare your glaze. In a bowl, combine the powdered sugar and vanilla. Slowly add milk until you get your desired consistency. You want the glaze to be easily spreadable, but not runny or so thick you can’t spread it. Once your cookies are completely cool, spread with glaze and top with your favorite sprinkles. Enjoy!
*If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container. When you are ready to bake them, continue with the baking directions.
Sweet and Salty Cookies
Ingredients
1 Rustic Scoop™ Cookie Baking Mix (520g)
2/3 Cup Shortening
1 teaspoon Vanilla
2 Flax eggs: 2 Tablespoons ground flax + 6 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs
1/3 Cup Safe pretzels (then crush them up)
2/3 Cup Chocolate chips
1/3 Cup Safe Caramel
Coarse sea salt or Pink Himalayan salt
Directions
Preheat oven to 350°F and prepare cookie sheet with parchment paper. In a small bowl, combine the flax meal and hot water.
In a mixing bowl, cream the shortening until it is smooth. Butter can be used, but we much prefer shortening. I don’t think coconut oil will work well so please don’t use that. Next, add the vanilla and flax/eggs with the shortening and mix on medium speed until they are well combined. Then slowly add the contents the Rustic Scoop™ Cookie Mix and mix until well combined. Mix in the chocolate chips and crushed up pretzels until well combined. The dough will be thick.
Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies. Gently press your dough down just until the dough on top is flat. The dough should be about 2 3/8 inches in diameter and ¾ inches thick. Place your cookie sheet with dough balls into your freezer for *10 minutes.
When you are ready to bake your cookies, place cookies on prepared baking sheet. These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern. If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top. If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top. The cookies will be fluffy when you take them out of the oven, but will settle. When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle. Then carefully transfer them to a cooling rack until they are cool to the touch. If you eat them too early (tempting I know) they will fall apart easily.
While the cookies are baking, melt safe caramel with 1-2 Tablespoons milk of choice. Mix with a spoon until smooth. Once the cookies are cool, drizzle with caramel sauce and sprinkle with salt. Enjoy!
*If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container. When you are ready to bake them, continue with the baking directions.