I bought all my ingredients in the bulk section at Winco.
Mix well. Store in an airtight container.
I like this mix, although it can be a bit heavy. Therefore, most of the recipes I use this in, I substitute half of the called for flour with Pamela’s Gluten Free Bread Mix.
HAPPY Baking!
Lizzy Przybylski~Flutterby Therapy
This recipe has been a favorite in my family for a long time. When I was 7 years old I can remember helping my mom bake oatmeal chocolate chip cookies. The cookies I made today are based off the same recipe. However, I made a few modifications for my lifestyle choices.
I started with the basics SUGAR…. Yes this recipe calls for a lot of sugar, but thats what makes these cookies the best!
1 cup Sugar and 1 cup Brown sugar!
The original recipe calls for 1 C. Butter. I substituted 3/4 C. Coconut oil + 1/4 C. Olive oil.
When measuring I put about 3/4 Cup raw coconut oil into the measuring cup then I poured the olive oil over it, by doing this I was able to get exactly 1 cup of oil. If you do not have coconut oil, DO NOT substitute for olive oil, an entire cup of olive oil would make the cookies taste gross.
Then I added 1 tablespoon of Almond milk.
1 C. Sugar
1 C. Brown Sugar
1 Egg (You can also substitute for 1/4 cup of apple sauce. Which would make this recipe Vegan.)
2 tsp Vanilla. I prefer to use Pure Vanilla whenever I can. It gives what you are cooking a richer vanilla taste. I also use the full called for amount, however, when baking with pure vanilla you can use less than the called for amount without compromising flavor. Example, if it calls for 2 tsp you can use 1 tsp of pure vanilla instead of 2 tsp of imitation vanilla. By the way, most vanilla sold today is imitation vanilla.
MIX! 
Add:
1.5 C. Lizzy’s GF flour mix
2 C. Pamela’s Gluten Free Bread Mix
I LOVE this product! It’s used in almost all of my baking. Pamela perfected Gluten Free flour and I respect that. I make a heavier GF flour mix currently, however I am planning on changing it up to be lighter and more versatile for recipes.
2 tsp Baking Soda
1 tsp Baking Powder
Tip: You canalso use just 3 tsp (1TBLS) of Baking Soda. If you decided to double this recipe, DO NOT DOUBLE the baking soda or baking powder.
1 tsp. Salt
The original recipe called for 3/4 cup Vegetable oil, however, it’s not as healthy for our bodies and olive oil is too overpowering. So I switched it up to 1/2 cup Coconut Oil and 1/4 cup Almond or Coconut milk. Remember to use my original method for measuring solidified coconut oil….. Solid first to about 1/2 cup then topped off with 1/4c milk, bring it to the 3/4 mark on your measuring glass. The important part is that you get the right amount of liquids per dry goods ratio.
Now its time to preheat the oven to 350 degrees. Pull out your airbake cookie sheets. Use a metal tablespoon measuring tool to get the perfect size cookie.
Bake for 8-10 minutes. When lightly golden pull out and allow to cool for 5 minutes. Remove from the cookie sheet.
Finally its time to enjoy your creation!
Mix
Add:
Mix
Preheat oven to 350 degrees.
Using a metal tablespoon sized measuring spoon, scoop out dough onto baking sheet. See my notes for more details.
Bake at 350 for 8-10 minutes. Yields about 72 small cookies.
Lizzy’s Gluten Free Flour Mix
I bought all my ingredients in the bulk section at Winco.
Mix well. Store in a airtight container.
Flutterby Therapy 