King Arthur Flour Gluten Free Cookie Mix

King Arthur Flour Gluten Free Cookie Mix

SKU: 71012075041
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$41.94 $33.55

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Available by the case, King Arthur Flour Gluten Free Cookie Mix is a famous favorite. Just beat in butter, an egg, water, and your own favorite add-ins: chocolate chips, raisins, dried cranberries, blueberries, or anything else you love in a cookie. Or simply enjoy these buttery brown-sugar cookies as is. These should stay fresher longer than cookies made from other mixes due to high quality ingredients. King Arthur Flour has created a fantastic  gluten-free cookie mix. A 16-ounce mix makes about 2 dozen cookies; or about 40 cookies when you add chips, nuts, fruit, etc.  Each pack is 16 oz (1 pound) with six packs included per case.



King Arthur Flour Gluten Free Cookie Mix is a step above the gluten free options out there. How does America’s oldest flour company go gluten-free? That’s what they asked themselves when customers began requesting to help them in their quest for more satisfying gluten-free baked goods. With the same high standards they apply to all of their products, they’ve created what they believe is the very best gluten-free mixes on the market today. Carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. King Arthur guarantees that your experience with their mixes will be enjoyable, fulfilling and, most of all, great-tasting. King Arthur Flour gluten-free mixes – a taste the whole family will enjoy!

Ingredients: Specialty Flour Blend (Tapioca Starch, Rice Flour), Sugar, Brown Sugar, Whole Grain Brown Rice Flour, Cornstarch, Molasses (Molasses, Maltodextrin), Salt, Natural Vanilla Flavor, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Baking Soda.

King Arthur Flour Gluten-Free Cookie Mix ingredients

gluten free certified


Gluten Free Cookies

  • You will need: 1/2 cup soft butter; 1 large egg; 2 tablespoons water; 1 to 3 cups add-ins (optional). 1. Preheat the oven to 350 degrees F. 2. Put about half the cookie mix in a bowl, and beat in the butter. Add the egg and water, and beat until fluffy. 3. Beat in the remaining cookie mix, scraping the bottom and side of the bowl. If desired, add 1 to 3 cups chocolate chips, nuts, or dried fruit. 4. Drop by heaping tablespoonfuls onto ungreased baking sheets, leavening 2 inch between cookies. Gently flatten cookies to 1/2 inch thick. 5. Bake until just browned, 10 to 12 minutes. 6. Remove from the oven, let the cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely. Yield: About 24 cookies. For warm cookies anytime, scoop dough balls, freeze, and bake when desired.

Egg Replacement Tips

  • Both the flax egg replacer and the starch egg replacer worked well with our GF cookie mix. The flax replacer made chewier cookies, the starch recipe, crisper. If you like chewy cookies, go with the flax gel.

How to make this mix into a bar

  • Mix in up to 3 cups of assorted chips, dried fruit, chopped nuts and coconut then spread into a greased or parchment lined 9”x13” pan. Bake at 350 for about 25 minutes. Our favorite bar so far? We used a 1 cup of chocolate chips with ½-cup each of dried cranberries, shredded coconut, gluten free oats, and chopped walnuts.


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