This professionally developed gluten-free cookie recipe was formulated for bakers seeking chewy, classic (not too thin not too thick), golden cookies with a soft center and crisp edges—without relying on gluten-free flour blends or shortcuts.
They specifically requested that the cookie base itself shine—rather than being overloaded with chocolate. While many gluten-free chocolate chip cookies rely on excess chocolate to mask a dry or bland base, this recipe was intentionally built to stand on its own in flavor, texture, and richness. They will also be garnishing with flaky sea salt. If you’d like to increase salt in the base, do not exceed 4-5g. Keep as is if you want to garnish with salt.
The result is a balanced, indulgent cookie where:
The chocolate complements the dough rather than overpowering it
The buttery, slightly nutty oat flour base comes through
Each bite offers structure and flavor—not just melted chocolate
Developed specifically for a small business/cafe, this formula was built from the ground up using a strategic blend of gluten-free flours and stabilizers. It features oat flour, superfine white rice flour, and potato starch to mimic the texture of wheat-based cookies, along with egg white protein to support structure and moisture retention.
WHAT YOU’LL RECEIVE
A digital recipe file in PDF format
Precise metric measurements only
Ingredient breakdown
Classic style, golden cookies with crisp edges and chewy centers
Clean bites with fudgy interiors that improve over time
Designed for large 70g-80g bakery-style portion
High-end chocolate recommendations for a gourmet finish
This is a single recipe purchase, not part of the Bakeshop Collection
Metric weights only – no cups or volume measurements
This recipe assumes the baker is familiar with scaling, measuring, and following written instructions
No refunds; please read all notes carefully
Join the Carter’s Bakeshop Facebook group to ask questions or share results
If baking for celiac customers or high-sensitivity gluten-free clients:
Use only certified gluten-free oat flour, starches, and chocolate
Verify that egg white protein and other ingredients are processed in GF-safe facilities
Sanitize all equipment and avoid cross-contact with wheat-based ingredients
Read all labels for hidden gluten or “processed in a facility with wheat” warnings
Not for those who don’t use a digital scale
Not for beginner bakers who require video tutorials
Not for those avoiding oats, dairy, or eggs
Not for diet or low-fat baking!
Not for those relying on store-bought gluten-free flour blends
Not for those uncomfortable sourcing specialty ingredients like ClearJel or egg white protein
This recipe was developed at standard altitude and has not been tested over 3,500 feet. Bakers at high altitude may need to adjust leavening and baking time accordingly.
This professionally developed gluten-free cookie recipe was formulated for bakers seeking chewy, classic (not too thin not too thick), golden cookies with a soft center and crisp edges—without relying on gluten-free flour blends or shortcuts.
They specifically requested that the cookie base itself shine—rather than being overloaded with chocolate. While many gluten-free chocolate chip cookies rely on excess chocolate to mask a dry or bland base, this recipe was intentionally built to stand on its own in flavor, texture, and richness. They will also be garnishing with flaky sea salt. If you’d like to increase salt in the base, do not exceed 4-5g. Keep as is if you want to garnish with salt.
The result is a balanced, indulgent cookie where:
The chocolate complements the dough rather than overpowering it
The buttery, slightly nutty oat flour base comes through
Each bite offers structure and flavor—not just melted chocolate
Developed specifically for a small business/cafe, this formula was built from the ground up using a strategic blend of gluten-free flours and stabilizers. It features oat flour, superfine white rice flour, and potato starch to mimic the texture of wheat-based cookies, along with egg white protein to support structure and moisture retention.
WHAT YOU’LL RECEIVE
A digital recipe file in PDF format
Precise metric measurements only
Ingredient breakdown
Classic style, golden cookies with crisp edges and chewy centers
Clean bites with fudgy interiors that improve over time
Designed for large 70g-80g bakery-style portion
High-end chocolate recommendations for a gourmet finish
This is a single recipe purchase, not part of the Bakeshop Collection
Metric weights only – no cups or volume measurements
This recipe assumes the baker is familiar with scaling, measuring, and following written instructions
No refunds; please read all notes carefully
Join the Carter’s Bakeshop Facebook group to ask questions or share results
If baking for celiac customers or high-sensitivity gluten-free clients:
Use only certified gluten-free oat flour, starches, and chocolate
Verify that egg white protein and other ingredients are processed in GF-safe facilities
Sanitize all equipment and avoid cross-contact with wheat-based ingredients
Read all labels for hidden gluten or “processed in a facility with wheat” warnings
Not for those who don’t use a digital scale
Not for beginner bakers who require video tutorials
Not for those avoiding oats, dairy, or eggs
Not for diet or low-fat baking!
Not for those relying on store-bought gluten-free flour blends
Not for those uncomfortable sourcing specialty ingredients like ClearJel or egg white protein
This recipe was developed at standard altitude and has not been tested over 3,500 feet. Bakers at high altitude may need to adjust leavening and baking time accordingly.
