Voted #1 Gluten Free Cookie Mix by GF consumers THREE Years in a Row!
22-oz can makes 60 cookies
NO brown rice flour, so NO GRIT!
Non-GMO, vegan, dairy-free
Certified gluten free (GFCO); Kosher (OU)
Never flat or oily, never gritty or crumbly
Freeze the dough for scoop-and-bake convenience
Scroll down to see INGREDIENTS
You've just found the best gluten free cookie mix!
You just found the gluten free cookie mix that thousands of GF consumers voted 2017’s AND 2018's AND 2019's #1 cookie mix! That’s head to head with the Big Boys that are found in all the stores!
Why was this yummy mix voted the best gluten free cookie mix? For one, because it's not made with brown rice flour like most of the other brands. They use brown rice flour because it's plentiful and cheap. Well, that's good for them, but not so good for cookie lovers. Brown rice flour is dry and gritty and doesn't hold together -- you've probably experienced inferior gluten free baking results, thanks to brown rice flour.
Jules didn't even consider brown rice flour for her flour or for her gluten free cookie mix. Who wants a dry, crumbly cookie? You don't. Settle for the best. See what the other brands were too cheap to consider -- premium ingredients that result in exceptional gluten free cookies. Yes, Jules' certified ingredients are more expensive. But so is throwing away brown-rice-flour based cookies that no one in your home will eat!
Buy the 4-pack of gfJules Gluten Free Cookie Mix & save 10%!
With a long shelf life, your extra cookie mixes will keep…well, as long as you can resist them!
Read the reviews. They're from REAL gluten free consumers, like you. People who searched, and then found, a gluten free cookie mix that produced decadent cookies that tastes like ‘regular’ cookies. Cookies that don’t fall apart, aren’t dry, aren't EVER gritty. Cookies that’ll make you have to exercise your self-control, again!
Nutrition Info for gfJules Gluten Free Cookie Mix. Click table to enlarge
Ingredients to add:
½ cup butter or vegan butter
½ cup shortening
2 large eggs or equivalent
½+ cup chocolate chips or raisins, etc.
Beat butter and shortening with half of the cookie mix until light. Add eggs and beat until incorporated. Add remainder of cookie mix and mix until dough holds together. Fold in chips or other additions.
Cover dough and refrigerate or bake immediately.
Preheat oven to 350° F or 325° F convection. Line cookie sheets with parchment. Place teaspoons of dough onto parchment and flatten slightly with the back of a spoon. Bake 8-10 minutes, depending on how chewy you like your cookies. Cool on a wire rack before removing from parchment.