Cookiee Club Oatmeal Chocolate Chip Cookie Mix

Made with Gluten-Free, Dairy-Free & Nut-Free Ingredients!

About the Cookie Mix

Deliciously simple and made for everyone to enjoy. This clean ingredient cookie mix is crafted with freshly ground organic gluten free oat flour (no nuts!), rich extra virgin olive oil for a naturally buttery taste, and dairy-free chocolate chips made from real cocoa and cocoa butter. With step by step instructions you’ll be baking premium cookies like a pro in not time. Ready for any adventure, all you need is a bowl and an appetite.

What You Will Need Before Baking

1 medium sized mixing bowl of choice
A wooden spoon for mixing
One 1.5-inch cookie scoop or use a spoon to scoop the cookie dough and measure with your heart (the old fashion way).
1-2 standard cookie sheet pans
Parchment paper (optional but recommended)

Baking Instructions

You’ll Need:

1 Cookiee Club Oatmeal Chocolate Chip Cookie Mix (made with gluten free, dairy free and nut free ingredients)
1 large egg
6 tablespoons single-sourced extra virgin olive oil
1 teaspoon pure vanilla extract (optional)

Instructions:

In a large bowl, combine the egg, vanilla extract (optional) and extra virgin olive oil. Pour in the dry cookie mix. Stir with a wooden spoon until a soft dough forms.
Let the dough rest in the refrigerator for 30 minutes while you preheat your oven to 350°F (175°C).
Scoop dough into 16 portions (about 2 tablespoons each) and place on a parchment-lined baking sheet, spaced 2 inches apart. Do not bake more than 8 cookies at a time.
Bake for 10-12 minutes, or until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Makes 16 cookies.
Enjoy warm, or store in an airtight container for up to 5 days.

Tips for The Best Allergen Friendly Cookies

Let the dough rest. Resting the dough (at least 30 minutes) helps hydrate the oat flour, improves texture, and reduces grittiness.
Use high-quality olive oil. Extra virgin olive oil adds richness and depth. Choose a single sourced extra olive oil with a fresh, mild taste. Look for made in Spain, Tunisia or Greece for the best “buttery” flavor. Do not purchase oil packaged in plastic. It can contain micro plastics. Buy olive oil packaged only in glass or tin. It protects and preserves the oil naturally.
Don’t overmix. Mix until the dough just comes together. Overmixing can make gluten-free cookies dense or crumbly.
Scoop evenly. Use a 1.5 inch cookie scoop or measure about 2 tablespoons per cookie. And use parchment paper to prevent sticking and promote even baking.
Space them out. Leave at least 2 inches between cookies, they spread more than you think! Do not bake more than 8 cookies at a time.
Watch the bake time. Gluten-free cookies can go from perfect to dry quickly. Bake just until the edges are golden.
Cool on the pan first. Let cookies rest on the baking sheet for 5 minutes before moving. They’re delicate when hot and will firm up as they cool.
Add a pinch of sea salt flakes. A light sprinkle after baking enhances flavor and adds a perfect sweet-salty contrast, especially with dairy-free chocolate.

Do You Prefer Butter?

If you are not dairy free there’s no reason not to use butter. Am I right? Use 1/2 cup (8 tablespoons) of melted salted butter instead of 6 tablespoons of extra virgin olive oil. It makes the already delicious cookies “extra” buttery!

Are You Vegan?

These cookies are easily made vegan by simply swapping the egg with 1/4 cup of unsweetened applesauce.

Words of Advice from the Baker

Baking without gluten, dairy, or nuts doesn’t mean giving up joy it just means baking with intention.

Be patient with your dough, trust your senses, and don’t worry about making it perfect. Cookies are meant to be enjoyed, not stressed over.

Every batch tells a story of where you are, who you’re with, and what you’re craving. Whether you’re baking at home, in a cabin, or at the trailhead, you’re creating something worth savoring.

From my kitchen to yours bake freely, share generously, and enjoy every bite.

Michala
Founder & Cookie Explorer