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 1/3 to 1 2/3 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 1/3-1 2/3 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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1/4 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 1/3-1 2/3 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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1/3 cup neutral oil (naturally refined avocado or coconut oil)
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1/2 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 1/8- 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
