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! (5lb makes 5x as much) *Contains Coconut
Ingredients: *Gluten-Free Oat Flour, *Tapioca Starch, *Arrowroot Starch, *Coconut Sugar, Baking Soda, Salt
Alternative Ingredient Options
- Whole Egg. All of our cookie recipes with this mix 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. 2 Tablespoons 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.
- 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.
- 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!