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Alanah’s Cookie Mixes (6 Boxes)


We sell your enticing Alanah’s Cookie Mixes in cases containing six, 13-ounce boxes or as a part of 6-box, “build-your-own” cases with other Inspiration Mixes of your choosing.  Each box of Alanah’s Cookie Mix makes about 48, two-inch chocolate chip cookies.  Boxes display recipes for chewy oatmeal cookies, white chocolate-chip macadamia-nut cookies, and jelly-filled cookies with buttercream frosting.

We blend your Alanah’s Cookie Mixes in a fully gluten-free facility in southern Oregon.  All ingredients are non-GMO and free of gluten, wheat, casein, dairy, tree nuts, and soy.

Our cookies can be made using a vegan option:  replace 2 eggs with 1/3-cup applesauce or you can use flaxseed meal equal to 2 eggs (follow directions) but the flavor will be different.

Purchase by the case (6 mixes):



Ingredients:  sweet white rice flour, white rice flour, sweet white sorghum flour, brown rice flour, potato starch, sea salt, baking soda, xanthan gum, and non-aluminum double-acting (corn) baking powder.

Additional information

Weight 96 oz
Dimensions 10 × 5 × 7.25 in


Chocolate Chip Cookies (Makes 48, 2-inch cookies)

1 bag of Alanah’s Cookie mix

1 ¼ cup of butter or margarine, softened

¾ cup of brown sugar packed down firmly

½ cup of white sugar

2 large eggs

1 tablespoon of vanilla

12-ounce bag of chocolate chips

Preheat your oven to 375 degrees F.

Cream together the brown sugar, sugar, butter, eggs, and vanilla; this creamed mixture will be lumpy.

Slowly add the dry cookie mix into the creamed mixture until well blended.

Hand stir in chocolate chips.

Drop large spoonfuls 2 inches apart on ungreased cookie sheets. For a flatter cookie, press down before baking.

Bake 10-12 minutes. Avoid baking too long.

Keep cookies on the cookie sheets for 3 minutes before transferring them to a wire rack.

Optional:  option 1–add chopped walnuts to cookie mix; option 2–instead of chocolate chips, add white chocolate chips and macadamia nuts.

Grandma Bertha’s Chewy Oatmeal Cookies (Makes 2 ½ dozen cookies)

1 ½ cups of Alanah’s Cookie mix

3 cups of uncooked, gluten-free, old-fashioned oats

¼ teaspoon of baking soda

¼ teaspoon of salt

½ teaspoon of cinnamon

3/4 cup + 2 tablespoons of butter or shortening

1 1/4 cup of brown sugar, lightly packed

1 egg

1/3 cup of milk of your choice

1 ½ teaspoon of vanilla

Optional: add raisins, cranberries, nuts or chocolate chips

Preheat oven to 375 degrees F. Lightly grease the baking sheets.

Combine the Alanah’s Cookie Mix, oats, baking soda, salt, and cinnamon. Set this dry mixture aside.

Mix the butter or shortening, brown sugar, egg, milk, and vanilla into a bowl. Beat this wet mixture on medium speed until well-blended. This creamed mixture will be lumpy.

Mix the dry ingredients into the creamed mixture until well-blended. Tip: mix the dry ingredients into the creamed mixture with a spatula first, then use a mixer. Stir in raisins, chocolate chips, or nuts if you are including them.

Drop rounded teaspoonfuls of your cookie dough 2 inches apart on a baking sheet. Bake your cookies 10-12 minutes until just brown. Be sure not to overbake. Cool two minutes on your baking pan before removing.

Variation: Banana Oatmeal Cookies – increase baking soda to ½ teaspoon and stir in 1 cup of mashed banana into the butter or shortening mixture.


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