Make your own Gluten-Free Sugar Cookie Mix with the the best gluten-free flours. This Cookie Mix is easy to make for a DIY cookie jar recipe or allergy-friendly baked good everyone will enjoy!
Who Stole the Cookies from the Cookie Jar?
If you have a gluten intolerance or cook for someone who does, you probably already know that baking can sometimes be a challenge, especially during the holiday season.
Between trying to figure out what gluten-free flours to use, how to substitute ingredients, a fun day baking in the kitchen can quickly turn into a stressful event, but don’t worry! Not only have I already a whole list of gluten-free cookie recipes including The Best Ever Vegan Chocolate Chip Cookies and Brown Butter Snickerdoodles, I’m also giving you a complete guide to gluten-free flours to make baking a breeze.
The Best Gluten-Free Flours for Cookies
These are my favorite gluten-free flours for cookie making, thanks to Bob’s Redmill! There are more, like rice flour and chickpea flour (in particular). However, today we’re focusing on my GO TO gluten-free flours to make your own cookie mix or drop cookies! Take a look to find the best option for all your gluten-free cookie needs below.
- 1:1 Gluten-Free Baking Flour – 1:1 flour is a mixture of gluten-free flours, starches, and xanthan gum that is best for drop cookies like my vegan peppermint chocolate cookies, brownies, cakes, muffins, and quick breads. This flour isn’t recommended for baking with yeast. We’ll save that for the all purpose flour below!
- Gluten-Free All Purpose Flour – A great option for a wide variety of baked goods and cookies, gluten-free all purpose flour is made without xanthan or guar gum for a super versatile option. For instance, I use this flour in cupcakes, cakes and cookies such as these oatmeal cookies! It’s a great choice for recipes that need a binder of some sort.
- Blanched Fine Almond Flour – The perfect option for both gluten-free and paleo baked goods, almond flour is a grain free flour option made from finely ground almonds.
Note: Almond flour and oat flour mixtures are my go-to blend for gluten-free cookies as they complement each other in both texture and taste!
- Gluten-Free Oat Flour (or ground oats) – As the name suggests, oat flour is made from finely ground oats and is a great option for a wide variety of recipes. I used oat flour to replace all purpose flour, in most recipes. And when combined with almond flour, it makes the perfect soft cookie, pancake, or muffin!
Baking Tip: Make your own oat flour by using a high-speed blender or food processor to grind whole oats into a powder!
- Coconut Flour – Made from dried coconut flakes, coconut flour is a great gluten-free option for baking, especially when combined with almond flour in recipes such as the Best Ever Chocolate Chip Cookies (grain free). That being said, coconut flour can be a bit tricky to use. Take a look at my tips below to ensure your baked goods turn out perfect every time!
Rules of Thumb:
Use ¼-⅓ cup of coconut flour for every 1 cup of standard wheat flour. That being said, gluten-free flour tends to make a thicker batter. As a result, more liquid is needed. So, make sure you are meticulous in beating the ingredients together to ensure they are well-blended!
How to Make Your Own Gluten-Free Flour
Don’t worry, we aren’t harvesting produce or milling ingredients for this gluten-free flour. Instead, we’re going to combine a few gluten-free ingredients for a flour mix that serves as the perfect base for sugar cookies, peanut butter blossoms, and more! To form a gluten-free flour mix, combine 1 ½ c to 1 ⅔ cups of oat flour, 1 cup of blanched almond flour, and 1 teaspoon of baking powder.
How to Use Your Cookie Mix
Once you’ve blended your gluten-free flour mix, the next step is to make your favorite cookies! Of course, there are endless recipes from which you can choose. However, no matter what cookies you make, there are a few tips that can help take any gluten-free cookie recipe from good to great!
- Chill the Dough. Placing the dough in the fridge for 30 minutes can make it easier to roll out and prevent cookies from spreading too much in the oven.
- Let Your Cookies Cool Completely. Gluten-free cookies can tend to be a bit crumblier than traditional cookie recipes. So, for the best results, be sure to let them cool completely before removing them from the baking sheet to ensure they stay intact.
- Use a Cookie Scoop. Given that gluten-free cookies tend not to spread much in the oven, it can be helpful to use a cookie scoop to achieve the perfect size and shape!
Gluten-Free Sugar Cookie Mix in a Jar
One of my favorite ways to use gluten-free flours for baking is to make sugar cookies and sugar cookie jars for gifting! Luckily, my gluten-free flour mix is the perfect base for this classic recipe. Take a look below to find everything you’ll need to make your own cookie mix in a jar!
Ingredients
- Bob’s Red Mill gluten-free oat flour (or ground oats)
- Bob’s Red Mill blanched almond flour
- Baking powder
- Cinnamon
- Sparkling cane sugar
- A glass jar or holiday baggie
- A gift tag (optional but super cute!)
Instructions
To start, simply layer the gluten-free flours in a jar. Then, add cane sugar, spices, and any other tasty add-ins such as chocolate chips, candy pieces, peppermint chips, etc., and voila! You’ve just made a DIY gift idea perfect for all the cookie connoisseurs in your life!
Once you’ve created your gluten-free flour recipe, all you have to do to bake your gluten-free sugar cookie mix is to add a neutral oil (like refined avocado or coconut oil) and maple syrup! Really, that’s it. For a special touch, print off the recipe below to provide complete instructions for easy baking. Or, check out even more ways to use this gluten-free flour recipe below!
Sugar Cookie Mix in a Jar Recipe Ideas!
Not only is this flour mix great for gluten free sugar cookies cut-outs (see recipe card), but it’s also the perfect base for lots of other gluten free treats including:
- Holiday Sugar Cookies using Cookie Stamps
- Vegan Raspberry Thumbprint Cookies
- Peanut Butter Blossoms
- Chocolate Sugar Cookies
- Vegan cookie dough cups…Ahem, because you can totally eat the batter! You’re welcome.
Gluten-Free Sugar Cookie Mix
- Total Time: 12 minutes
- Yield: 1 jar or 12–15 cookies with additional oil 1x
- Diet: Gluten Free
Description
This gluten-free cookie mix recipe is the perfect allergy-friendly base for all your favorite cookie recipes! Add it to a jar for the perfect gift, or store it in the freezer for gluten-free cookies all year long!
Ingredients
Gluten-Free Flour Mix
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1 ⅓ to 1 ⅔ cups (150 -155 grams) oat flour (or 150 grams ground oats)*
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1 cup (112 grams) blanched fine almond flour
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1 teaspoon baking powder
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Optional pinch of cinnamon
Gluten-Free Sugar Cookie Mix in a Jar
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1 ⅓-1 ⅔ cups (150 grams) oat flour (or 150 grams ground oats)*
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1 cup (112 grams) blanched fine almond flour
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1 teaspoon baking powder
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Pinch of cinnamon
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¼ c Sparkling cane sugar for coating
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Optional add-ins (chocolate chips, candy pieces, peppermint chips)
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1 glass jar
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Optional gift tag
Gluten-Free Sugar Cookies
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1 ⅓-1 ⅔ cups (150 grams) oat flour (or 150 grams ground oats)*
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1 cup (112 grams) blanched fine almond flour
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1 teaspoon baking powder
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Optional pinch of cinnamon
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⅓ cup neutral oil (naturally refined avocado or coconut oil)
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½ cup maple syrup (adjust as needed)
Instructions
To make the gluten-free flour mix
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Combine all of the ingredients, and whisk thoroughly.
- Store this mix in the freezer for up to 12 months.
To make the gluten-free sugar cookie mix in a jar
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Layer the gluten-free flours in a jar.
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Add the cane sugar, spices, and any other add-ins.
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Add optional gift tag
To bake the gluten-free sugar cookies
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Place the oat flour, almond flour, baking powder, cinnamon, oil, and maple syrup in a mixing bowl.
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Beat with a hand mixer or in a stand mixer for 1 minute.
- Roll the batter into a ball, and cover it in plastic wrap. Let it sit in the fridge for 30 minutes.
- While the batter chills, line or grease a baking sheet, and preheat the oven to 350 degrees Fahrenheit.
- Once the batter has chilled, use a cookie dough scoop or spoon to shape the dough into 1-inch balls. *See notes for sugar cookie cut-out recipe.
- Roll the cookie dough balls in sparkling cane sugar, and place them on the prepared baking sheet 1-2 inches apart. Use a cookie stamp to create a fun design or leave as is.
- Bake the cookies for 10 -12 minutes.
- Remove them from the oven, and let them cool completely.
- Baked cookies will stay fresh at room temperature for 3-4 days.
Notes
- *To make your own oat flour, add whole oats to a food processor or high-speed blender, and pulse until a flour-like consistency is formed.
- For sugar cookie cut-outs – Chill the dough for 1 hour. Once the dough has chilled, place it on a well-floured surface or on wax paper sprinkled with oat flour. Place plastic wrap on top of the dough. Then, using a rolling pin, roll the dough into a large rectangle about ⅛- inch thick. Use your favorite holiday cookie cutters to make shapes and place the dough on a baking sheet. Bake at 350 degrees Fahrenheit for 10-12 minutes. Remove from the cookies from the oven, and let them cool before decorating with icing or frosting.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Oven
- Cuisine: American
This mix made wonderful cookies, so tender! We ate the whole batch. I can’t wait to mix up a few batches to give as gifts for Christmas!
so glad! Thanks for feedback!
Thank you so much for this, I am giving this as gifts for my gluten free friends!
So glad! Let me know how they like it or use the mix!