King Arthur, Gluten-Free Cookie Mix, Gluten-Free, Non-GMO Project Verified, Certified Kosher, Non-Dairy, 16 Ounces

This cookie mix is the best if you're looking for gluten-free. I made chocolate chip cookies out of it and it was unbelievably good. I would highly recommend it to anyone who's gluten free. It doesn't taste gluten-free at all!!

These are very, very good!

Delicious and easy. We keep 2 boxes on hand all the time.

Can be used as foundation for other flavored cookies. Switch out vanilla for lemon and make glazed lemon drops or roll in cinnamon sugar for a snicker doodle , this is a white sugar base , but king Arthur also does a brown sugar mixture that I use with chocolate chips or peanut butter for peanut blossoms ,best gluten free mix on the marketG

This cookie mix is very versatile. I like that it allows the baker to choose her own chips, nuts or other add ins. There are several recipes available using this mix. All are addictive. The only thing I don't like about it is that the sodium load is higher than other cookie mixes and you will consume a lot of sodium if you eat more than a few.

Why did you pick this product vs others?:I’ve been gluten-free for 9 years, and I can confidently say these are the best gluten-free cookies I’ve ever made at home. The taste and texture are amazing—you’d never guess they’re gluten-free. I’ve bought this mix multiple times now and it never disappoints.Just a heads-up: you’ll need to add your own chocolate chips. Totally fine… unless you forget to buy them (which I’ve done 😅). Still, this mix is a total winner and a must-have in any GF kitchen!

The best cookie mix you can get gluten-free add your own chips , they are fantastic!

The easiest gluten-free cookie mix that you can adapt to any flavor that you want. I started using it initially when we would RV because it was so convenient. I’ve made caramel chocolate chip with nuts , orange Craisin white chocolate chip cookies, peanut butter chocolate chip, lemon blueberry and butterscotch chip cookies. You can make this vegan by substituting oil for the butter and a quarter cup applesauce for the one egg. I recommend chilling the dough for at least a half an hour before baking. I bake them only 9 to 10 minutes. They will look like they’re not quite done but they continue cooking as they cool on the cookie sheet. They freeze well and taste good right from the freezer. I highly recommend this product. Be creative with your own flavors, no one will know they’re gluten-free.