DIY Gluten-Free Mix™–Cookie Mix

DIY Gluten-Free Mix™–Cookie Mix


Dry Mix

  • 1/2 cup powdered sugar (or sweetener of your choice)
  • 1/2 cup granulated sugar (or sweetener of your choice)
  • 2 1/4 cups Freedom Delivered gluten-free All Purpose Flour (279 g) (always weigh your gluten-free flour)
  • 1/2 teaspoon baking soda
  • 1/2 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
Step 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.
Step 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.
Step 3
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.
Step 4
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.