If you've been searching for an easy gluten-free cookie mix that actually tastes good, you're in the right place. Chocolate and the Chip's gluten-free, vegan-friendly cookie mix is simple to make, endlessly customizable, and designed for real life. Here's exactly how to bake it.
What You'll Need: Choose Your Wet Ingredients
Our mix works two ways: classic or vegan. You pick.
Classic: 2 TBSP melted butter + 1 whole egg + 1 egg yolk
Vegan (dairy-free + egg-free): 2 TBSP melted coconut oil + 2 TBSP nut butter + 4 TBSP water or milk alternative
Both versions make a soft, chewy, bakery-style cookie. One mix, bake it your way.
Step-by-Step Instructions
- Preheat your oven to 350°F.
- Mix your wet ingredients together in a bowl. Let melted butter or coconut oil cool for a minute before adding everything else.
- Gradually add the dry cookie mix and stir until a soft, slightly sticky dough forms. A hand mixer gives the best texture — a fork works too.
- Fold in any mix-ins you love: chocolate chips, nuts, browned knefeh, coconut — whatever sounds good.
- Chill the dough in the fridge for 10–15 minutes. Don't skip this — it helps your cookies hold their shape and deepens the flavor.
- Scoop onto a parchment-lined baking sheet, about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden. The centers will look soft — that's perfect. Let them cool on the pan to finish setting.
Quick Tips
- Use a hand mixer for better texture
- Chill longer for thicker, chewier cookies
- Don't overbake — gluten-free cookies keep setting after they come out
- The pouch is reusable — store leftover cookies or freeze extra dough balls in it
Make It Your Own
Our gluten-free cookie mix is built to be remixed. Swap the nut butter, change the milk alternative, add your favorite mix-ins. The base holds up every time. A few ideas to get you started: pistachio butter and pistachio milk for a Dubai chocolate moment, peanut butter and dark chocolate chips, or almond butter with shredded coconut.
Why Our Mix Is Different
Most gluten-free baking mixes ask you to work around a restriction. Ours asks you to make a choice. Chocolate and the Chip is made for real households where not everyone eats the same way — and everyone still deserves a great cookie.
Shop at chocolateandthechip.com. The Sunday Bake Club is always open.
Frequently Asked Questions
How do I know when my cookies are done baking? Bake for 10–12 minutes at 350°F and pull them out when the edges are lightly golden. The centers will still look soft — that's exactly right. Gluten-free cookies continue to set as they cool, so resist the urge to leave them in longer. Give them a few minutes on the pan before moving them.
Why is my gluten-free cookie dough so sticky? That's normal and expected. Our dough is meant to be soft and slightly sticky before chilling. Pop it in the fridge for 10–15 minutes and it will firm up enough to scoop cleanly. If it's still too sticky, chill a little longer.
Can I freeze the cookie dough for later? Yes. Scoop the dough into balls, place them on a baking sheet to freeze individually, then transfer to a bag or back into your reusable Chocolate and the Chip pouch. When you're ready to bake, go straight from frozen into a 350°F oven and add 2–3 minutes to the bake time.