King Arthur Baking Company Gluten-Free Cookie Mix, Non-GMO Project Verified, Certified Kosher, Non-Dairy

Details

Simple pleasures await you. We've created this gluten-free mix so that everyone can enjoy their favorite cookies, in whatever flavor or variety you love. Our base mix recipe makes a buttery brown sugar cookie, then you can stir in your add-ins to customize: chocolate chips, raisins, dried fruit, and nuts. Make them differently every time if you like, but we promise they'll always taste delicious!

Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it’s a tough job, but we’re up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!

• Perfect for your favorite add-ins

• Made with gluten-free oat flour for better taste and texture

• Makes 24 - 40 cookies depending on the amount of add-ins used

• Certified Gluten-Free and Non-GMO

• King Arthur Baking Company, America's oldest flour company, is 100% employee-owned, a founding B Corporation, and the nation's premier baking resource

Ingredients

SPECIALTY FLOUR BLEND (TAPIOCA STARCH, RICE FLOUR), CANE SUGAR, BROWN SUGAR, WHOLE GRAIN BROWN RICE FLOUR, CORNSTARCH, MOLASSES (MOLASSES, MALTODEXTRIN), NATURAL VANILLA FLAVOR, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, MONOCALCIUM PHOSPHATE), BAKING SODA.

Directions

You'll Need: 1/2 cup (8 tablespoons) softened butter (to make non-diary, use vegetable shortening) or shortening. 1 large egg. 2 tablespoons water. 1-3 cups add-ins (see below), optional. Baker’s Tip: For soft and chewy cookie bars, mix in additional 2 tablespoons butter, additional 2 tablespoons water, and 3 cups add-ins, along with melted butter, egg, water, and cookie mix. Press into greased 9 inches x 13 inches pan and bake for 20 to 25 minutes, or until top is lightly browned. Directions: (1). Preheat oven to 350 degrees F. Place half of mix in bowl and beat in butter. Add egg and water and beat until fluffy. Beat in remaining mix, scraping bottom and sides of bowl. If desired, stir in up to 3 cups chocolate chips, nuts, or dried fruit. (2). Drop dough by heaping tablespoonfuls onto ungreased baking sheets, leaving 2 inches between cookies. Gently flatten cookies to 1/2 inches thick. (3). Bake cookies until just browned, 10 to 12 minutes. Cool on pan for 5 minutes before transferring to rack to cool completely. For guidelines on baking at high altitude visit Bakewith.us/Altitude.

Mix it up with cheesecake cookie bars. Get two decadent desserts in one by topping this buttery brown sugar cookie crust with a layer of creamy, lemony cheesecake filling.