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Gluten free cookie mix in a jar in a box with red tissue paper and cranberries

Gluten Free Sugar Cookie Mix


  • Author: Lindsay Cotter
  • Total Time: 12 minutes
  • Yield: 1 jar or 12-15 cookies with additional oil
  • 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

  • 1 1/3 to 1 2/3 cups (150 -155 grams) oat flour (or 150 grams ground oats)*

  • 1 cup (112 grams) blanched fine almond flour

  • 1 teaspoon baking powder

  • Optional pinch of cinnamon

Gluten Free Sugar Cookie Mix in a Jar

  • 1 1/3-1 2/3 cups (150 grams) oat flour (or 150 grams ground oats)*

  • 1 cup (112 grams) blanched fine almond flour

  • 1 teaspoon baking powder

  • Pinch of cinnamon

  • 1/4 c Sparkling cane sugar for coating

  • Optional add-ins (chocolate chips, candy pieces, peppermint chips)

  • 1 glass jar

  • Optional gift tag

Gluten Free Sugar Cookies

  • 1 1/3-1 2/3 cups (150 grams) oat flour (or 150 grams ground oats)*

  • 1 cup (112 grams) blanched fine almond flour

  • 1 teaspoon baking powder

  • Optional pinch of cinnamon

  • 1/3 cup neutral oil (naturally refined avocado or coconut oil)

  • 1/2 cup maple syrup (adjust as needed)


Instructions

To make the gluten free flour mix

  1. Combine all of the ingredients, and whisk thoroughly.

  2. Store this mix in the freezer for up to 12 months.

To make the gluten free sugar cookie mix in a jar

  1. Layer the gluten free flours in a jar.

  2. Add the cane sugar, spices, and any other add-ins.

  3. Add optional gift tag

To bake the gluten free sugar cookies

  1. Place the oat flour, almond flour, baking powder, cinnamon, oil, and maple syrup in a mixing bowl.

  2. Beat with a hand mixer or in a stand mixer for 1 minute.

  3. Roll the batter into a ball, and cover it in plastic wrap. Let it sit in the fridge for 30 minutes.
  4. While the batter chills, line or grease a baking sheet, and preheat the oven to 350 degrees Fahrenheit.
  5. 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.
  6. 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.
  7. Bake the cookies for 10 -12 minutes.
  8. Remove them from the oven, and let them cool completely.
  9. 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

Keywords: gluten free, baking, cookies, holiday cookies, gluten free baking, sugar cookie mix, cookie mix