Gluten Free Allergy Friendly Cookie Mix
This cookie mix recipe has been five years in the making! Crisp on the outside and chewy on the inside, these amazing cookies are loved by those with and without food restrictions. This cookie mix is gluten-free, Top 8 Allergen Free (contains coconut sugar), and is refined sugar free. You will be talking about these cookies, posting about them, sharing them, or hiding them for yourself. You choose! We chose to create a cookie base mix so you can make all kinds of different cookies. Right now, we have four recipes for you, and more will come out over time. The other three recipes are on our cookie product page.
Chocolate Chip CookiesIngredients
1 Rustic Scoop™ Cookie Baking Mix (520g)
2/3 Cup Shortening
1 teaspoon Vanilla
2 Flax eggs: 2 Tablespoons ground flax + 6 Tablespoons hot water, 2 whole eggs, or powdered egg replacer for 2 eggs
2/3 Cup Chocolate chips
Preheat oven to 350°F and prepare cookie sheet with parchment paper. In a small bowl, combine the flax meal and hot water.
In a mixing bowl, cream the shortening until it is smooth. Butter can be used, but we much prefer shortening. I don’t think coconut oil will work well so please don’t use that. Next, add the vanilla and flax/eggs with the shortening and mix on medium speed until they are well combined. Then slowly add the contents the Rustic Scoop™ Cookie Mix and mix until well combined. After the dough is well combined, mix in the chocolate chips. The dough will be thick.
Using a medium cookie scoop (1 ¾ inches in diameter)/ 3 Tablespoons/ (1.5 oz) place dough balls onto the prepared cookie sheets leaving 1 inch between cookies. Gently press your dough down just until the dough on top is flat. The dough should be about 2 3/8 inches in diameter and ¾ inches thick. Place your cookie sheet with dough balls into your freezer for *10 minutes.
When you are ready to bake your cookies, place cookies on prepared baking sheet. These cookies will spread quite a bit so we put two dough balls in a row, the next row we put one cookie, and continue that pattern. If you used the flax eggs, bake for 14-16 minutes on 350°F or until slightly crisp on top. If you used whole eggs, bake for 12-14 minutes on 350°F or until they are golden on top. The cookies will be fluffy when you take them out of the oven, but will settle. When you take the cookies out of the oven leave them on the pan for about 5 minutes until they settle. Then carefully transfer them to a cooling rack until they are cool to the touch. If you eat them too early (tempting I know) they will fall apart easily. Enjoy!
*If you don’t plan on eating the cookies right away, once the dough balls are frozen, transfer them to an airtight freezer safe container. When you are ready to bake them, continue with the baking directions. Enjoy!