What do I need to add to this mix?

You need one egg and butter. The package instructions will specify the amount of butter required.

Are these cookies completely gluten-free?

Yes. The mix uses oat flour as its base and contains no wheat, barley, or rye. Check the package for certification details if you have celiac disease or severe gluten sensitivity.

Can I make something other than cookies with this mix?

Yes. The same dough can be baked as muffins, pressed into a pan for blondies, or spread as a single-layer cake without changing the ingredient list.

How many cookies does one package make?

One package makes twelve cookies when portioned as standard drop cookies.

Do these taste like typical gluten-free cookies?

No. The oat flour base produces a chewy, moist cookie with crisp edges rather than the dry, crumbly texture common to rice-flour or starch-based gluten-free mixes.

Chocolate Chunk Cookie Mix

gluten free

The 3-second version

Oat flour base delivers chewy texture and golden crackled edges
Includes real chocolate chunks in every cookie
Mix requires only one egg and butter to complete
Requires butter and egg
Chewy texture, not crisp
Single-use batch size

Why it's on GiftsFeed

Oat-flour cookie mix that bakes into crackle-edged chocolate chunk cookies

Most gluten-free cookie mixes lean on rice flour or starch blends that bake up either too brittle or too cakey. This one builds from oat flour, which brings enough natural moisture and heft to produce cookies with actual chew and a visible crackle on top—the two textures that usually vanish when wheat flour exits the recipe.

It's worth choosing if you've given up on gluten-free cookies that taste like a compromise, or if you want a mix that doesn't require xanthan gum, buttermilk powder, or a cabinet full of stabilizers to approximate the real thing. The oat base does the work on its own.

Good gift when

People avoiding gluten who still want cookies with genuine chew
Home bakers looking for a streamlined, two-ingredient-addition recipe
Anyone who prefers chocolate chunks over smaller chips
Households that value a mix adaptable to different baked formats

Skip it if You need a dairy-free or egg-free option, or you prefer cookies with a crisper, snappier bite throughout rather than a chewy center.

Specs

Yield: 12 cookies
Dietary: Gluten-free
Base flour: Oat flour
Additional ingredients needed: 1 egg, butter

What's included

Chocolate Chunk Cookie Mix (one batch)

If you're giving it

No sizing to guess

A consumable mix that requires butter and an egg; best paired with a whisk or spatula if gifting.

The maker

Milk Bar built its reputation on cookies engineered for specific textures: edges that shatter, centers that stay soft, and enough structural contrast to make each bite feel intentional. When the bakery translated that approach into a gluten-free home mix, the challenge was replicating those textures without the elasticity wheat gluten provides.

Oat flour became the answer. It retains moisture without turning gummy and browns evenly without drying out, giving home bakers a way to produce cookies that hold their shape and their chew. The mix keeps the process minimal—two added ingredients, one bowl—so the result feels as dialed-in as the original bakery version, just made in your own kitchen.

The details

This cookie mix uses oat flour as its base, producing cookies with a textural range most gluten-free versions cannot manage: golden, crackled edges that give way to a chewy, slightly dense center. Each batch contains enough real chocolate chunks to carry through every bite without overwhelming the dough itself.

The formula simplifies the usual multi-bowl process down to a two-ingredient addition. You supply one egg and butter, stir, and portion the dough onto a baking sheet. The result is a dozen cookies with a slightly malty sweetness from the oats and enough structural integrity to hold their shape without turning dry or sandy.

Because the mix relies on oat flour rather than rice or almond, the finished cookies have a tender crumb that reads closer to a traditional wheat-based version. The chocolate chunks are large enough to create visible pockets of melt but won't seize the dough into brittleness as smaller chips sometimes do.

This mix is versatile beyond drop cookies. The same dough can be pressed into a muffin tin, spread into a pan for blondies, or baked as a single-layer cake without needing a separate recipe or additional ingredients. Each format produces the same oat-forward flavor and chewy texture, just shaped differently.

The package contains enough mix for one batch of twelve cookies. If you prefer smaller portions or want to test the dough's behavior in other forms, you can halve the recipe or bake a portion and refrigerate the rest for up to a few days.

Milk Bar

Chocolate Chunk Cookie Mix

A gluten-free baking mix engineered for crisp edges, gooey centers, and real chocolate chunks

$13.99at milkbarstore.com

Quantity

Buy from Milk Bar

Ships and sold by Milk Bar. About this merchant

The 3-second version

Oat flour base delivers chewy texture and golden crackled edges
Includes real chocolate chunks in every cookie
Mix requires only one egg and butter to complete
Requires butter and egg
Chewy texture, not crisp
Single-use batch size

Cheaper alternatives

Questions

What do I need to add to this mix?: You need one egg and butter. The package instructions will specify the amount of butter required.
Are these cookies completely gluten-free?: Yes. The mix uses oat flour as its base and contains no wheat, barley, or rye. Check the package for certification details if you have celiac disease or severe gluten sensitivity.
Can I make something other than cookies with this mix?: Yes. The same dough can be baked as muffins, pressed into a pan for blondies, or spread as a single-layer cake without changing the ingredient list.
How many cookies does one package make?: One package makes twelve cookies when portioned as standard drop cookies.
Do these taste like typical gluten-free cookies?: No. The oat flour base produces a chewy, moist cookie with crisp edges rather than the dry, crumbly texture common to rice-flour or starch-based gluten-free mixes.