DIY Gluten-Free Mix™–Cookie Mix

Having a couple of gluten-free cookie mixes on the shelf means you are ready for anything!  A school bake sale, a neighborhood civic meeting or just about any reason to get together can be overwhelming if you have to bring some treats.  However, making a batch of cookies that only takes the time to mix and bake can be the answer to this dilemma.  I like this recipe because I can bake a batch of gluten-free cookies, and put together a couple of mixes in almost no time.  Plus, the basic cookie mix can be used to make sugar cookies, chocolate chip cookies (or any of your favorite mix-ins) and peanut butter cookies.  Quite a versatile mix to have ready for any occasion!

As you may know, I am a big supporter of knowing what ingredients are in my family’s foods.  I like to be able change recipes to avoid ingredients we need to keep out of our diet.  I don’t have to avoid dairy but often find it rewarding to use non-dairy ingredients.  So I keep in the house an egg replacer, some non-dairy shortening and margarine, and some non-dairy milk replacements.  Currently, I have dry coconut milk, and almost always have almond milk.   I understand people who have to make these adjustment to their diets in order to remain healthy.  In fact, I applaud people who make this effort, so I hope you will feel free to make the adjustments necessary for your family’s health.

I’m glad to tell you that using my mixes can be economical and time-saving, too.  My cost to make the cookie mix is $5.04.  This was without shopping for any sales that could lower the cost even more.  It breaks down as follows:  Powdered Sugar $0.12, Granulated Sugar $0.23, Flour $2.40, Baking Soda $.05, and Cream of Tartar $0.43. The cost of the things you need to add to make sugar cookies is $1.80:   for 1 egg $0.19, 1 cup shortening $1.29 and 1 teaspoon vanilla $0.32.  Of course, if you use other additions, the costs change.  Note that this recipe makes forty 2-inch cookies.

Freedom Delivered used to offer a cookie mix at the cost of $9.95 each.  To the mix you had to add 1 cup of shortening and 1 cup of butter.  If you use the price for shortening $1.29 for both you are adding $2.48 to that price to prepare cookies.  Now that mix claimed to make 60 cookies but they were teaspoon size–much, much smaller.  While I don’t think this is quite an apples-to-apples comparison, I do think this recipe is a good deal and hope you do too!

Finally, it is easy to make chocolate chip cookies with this recipe, just prepare mix and add in your preferred chocolate chips, then bake as usual.  To make the peanut butter cookies, use only 1/2 cup of shortening and add 1/2 cup of smooth peanut butter, the egg and the vanilla.  Make the 40 cookies from rounded tablespoons of dough and cross hatch the cookies with a fork as traditional with peanut butter cookies.  Remember not to press down too much.

Print our a copy of the recipe to keep with the mixes so you will know how to prepare them.  Enjoy!

DIY Gluten-Free Mix™–Cookie Mix
Dry Mix
  • ½ cup powdered sugar (or sweetener of your choice)
  • ½ cup granulated sugar (or sweetener of your choice)
  • 2¼ cups Freedom Delivered gluten-free All Purpose Flour (279 g) (always weigh your gluten-free flour)
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 cup butter flavored shortening
  • 1 egg, at room temperature (or your preferred egg substitute)
  • 1 teaspoon vanilla
  • Sugar to top cookies (a couple of tablespoons will do here)
Dry Mix
  1. Gater the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
  2. Measure the two sugars into each bag. Carefully weigh the flour for each bag. Measure and add the baking soda and cream of tartar to each bag. Zip each bag closed and put into a gallon zip bag with a copy of the recipe for future baking.
  1. Preheat oven to 375 degrees F. IN the bowl of a stand mixer, combine the shortening, cookie mix, egg and vanilla. Mix on medium until a stiff dough forms.
  2. Drop by rounded tablespoons onto a baking sheet with parchment or silpat about 2 inches apart. I roll the cookies into even balls then flatten with a glass lightly dipped in sugar (extra topping). Bake for 7 to 9 minutes, until the edges are golden brown. Sprinkle more sugar on top if desired. Makes about 40 cookies 2-inch in diameter.