Gluten-Free Chocolate Roll out Cookies and cookie mix

Cookie flour mix
2 cups 250 grams brown rice flour
1 cup 161 grams white rice flour
1 cup 160 grams potato starch
2 cup 246 grams sorghum flour
1 cup 147 grams sweet rice flour
1 cup 116 grams tapioca flour
4 cups 855 grams organic cane sugar
2 tablespoons 34 grams baking soda
¼ cup 67 grams baking powder
1 tablespoon 21 grams salt

Chocolate roll out cookies
½ cup 113 grams unsalted organic butter
1 large egg
½ cup 40 grams cocoa powder
1 teaspoon 5 grams vanilla extract
2 ½ cups 475 grams cookie flour mix

Beat butter till light and fluffy.
Add the cookie mix and cocoa and continue to beat till well combined.
Beat in large egg and vanilla extract
Beat for one minute.  The dough will be pliable and thick.

Cut a 15” long piece of plastic wrap
Place dough in a log form down one side of the wrap.
Roll the dough into the plastic and refrigerate for 6-8 hours before using.
It can also be frozen at this point for slice and bake cookies.

When you want to roll and cut out the cookies, sandwich the dough between parchment paper.  Roll out to ½ inch thickness and cut out using cookie cutters

Bake at 350 degrees for 10-12 minutes till the cookies puff slightly and feel firm to the touch.


  1. Cate says

    Dear Dr. Jean,

    Both my daughters have Fructose Malabsorption, one is also salicylate sensative, the other allergies to grass/tree/weed pollens (OAS as well). I can’t cope with tapioca flour either. We use lactose free milk (i make it from fresh dairy milk) and eggs are ok. I can use white sugar and glucose/dextrose as well. I can also use golden syrup and maple syrup.

    Im trying to get a basic flour mix that I can use for cakes and biscuts (cookies) that won’t crumble and fall apart.

    I have found your pixie dust and plan to use that :-) but still trying to work out how to get the mix right with potato/maize/rice/millet/sorghum etc flours……Ive ended up with a lot of baked stuff into the bin.

    Do you have any suggestions?