This cookie collection features 5 engineered formulas designed to deliver bakery-style results across multiple dietary frameworks — without relying on commercial flour blends, gums, or shortcut substitutions.
Rather than adapting traditional cookies, each dough was formulated from the ground up to perform within its own structural system, whether working without gluten, eggs, dairy, or standard sugar levels.
The focus is not imitation. It is intentional design.
Expect cookies with controlled spread, defined edges, balanced sweetness, and soft interiors — built to feel refined rather than alternative.
These recipes were developed using layered flour systems, calibrated hydration, and balanced fat ratios to create structure naturally.
You will not find cup-for-cup gluten-free blends. xanthan or guar gum. almond flour–heavy formulations. or excessive chocolate used to mask weak doughs
Instead, each base is designed to stand on its own in both flavor and texture. The result is a modern bakery-style collection suited for serious home bakers, small businesses, and professionals seeking reliable, repeatable cookies.
Included Formulas
Vegan Chocolate Chip Cookie
A fat-forward dough engineered without eggs or flax for structure, moisture retention, and a soft, dense center.
Gluten-Free Chocolate Chip Cookie #1
Built with rice flour, oat flour, buckwheat, and tapioca for depth, stability, and balanced chew.
Gluten-Free Chocolate Chip Cookie #2
A streamlined flour system designed for smooth texture, consistent spread, and classic bakery flavor.
Vegan + Gluten-Free Chocolate Chip Cookie
A highly structured multi-flour formula using flax gel, plant butter, and invert sugar to create cohesion without wheat or eggs.
Reduced Sugar Chocolate Chip Cookie
Engineered with alternative sweeteners to deliver balanced flavor and structure while reducing overall sugar content — without compromising the bakery experience.
Reduced Sugar Clarification
The reduced-sugar cookie included in this collection is formulated to lower overall sugar content compared to traditional bakery cookies. However, it is not a sugar-free, ketogenic, or medically prescribed recipe.
Individual responses to alternative sweeteners such as allulose and monk fruit can vary. Bakers managing blood sugar or preparing food for those with medical conditions should evaluate ingredients according to their personal needs and consult a qualified professional when appropriate. This formula was developed to prioritize structure, flavor, and overall eating experience while offering a thoughtfully reduced sugar option. It is not vegan/GF.
Shelf Life Expectations
Because these cookies are built on different structural systems, including gluten-free, vegan, and reduced-sugar formulations, slight variation in texture compared to traditional wheat-based cookies is natural and intentional.
Each recipe was engineered to deliver a bakery-style experience with defined edges, soft interiors, and balanced structure rather than fragile or overly delicate crumbs.
Cookies made with alternative flours or sweeteners often mature differently over time. In many cases, texture improves several hours after baking as hydration stabilizes and the crumb sets. Proper storage is recommended to maintain freshness. Most cookies will keep well at room temperature for several days when stored in an airtight container.
These cookies are at their absolute best within the first 24–48 hours.
Important Distinction
This collection does NOT include the Gluten-Free Café Style Chocolate Chip Cookie recipe that lives in this category of the market
The café cookie is a separate formulation. If you are looking for a single, oat-forward gluten-free cookie designed for café service, that recipe is available as an individual listing.
This bundle focuses on versatile architectural bases across multiple dietary styles.
What You’ll Receive
• A digital PDF recipe file
• Precise metric measurements only
• Texture expectations
• Variation recommendations like double chocolate chip, adding oats, etc
No volume measurements are provided.
A digital scale is required.
Not recommended for:
• Bakers who do not use a digital scale
• Those seeking cup measurements
• Absolute beginners requiring step-by-step video instruction
• Bakers unwilling to source specific ingredients
• Those expecting alternative cookies to behave identically to wheat-based formulas
• Anyone looking for low-fat or diet-style cookies
These are bakery-style recipes designed for structure, flavor, and performance.
Ingredient Expectations
Some formulas use specialty ingredients such as invert sugar or alternative sweeteners to support texture and moisture retention.
Full ingredient guidance is provided inside the file.
Allergen & Safety Notes
When baking for dietary restrictions:
• Verify certifications on gluten-free ingredients
• Confirm chocolates are dairy-free when needed
• Prevent cross-contact in shared kitchens
• Sanitize equipment thoroughly
Always read labels carefully.
About the Chocolate Chip Format
These recipes are presented as chocolate chip cookies because chocolate provides a consistent baseline for structure, spread, and flavor balance during testing.
However, the doughs are designed to support thoughtful variation. Chocolate may be replaced with an equal weight of other inclusions such as toasted nuts, baking chips, dried fruits, coconut, or toffee.
When making substitutions, maintain the recommended total inclusion weight to preserve the structural integrity of the cookie.
Avoid dramatically increasing mix-ins, as excess inclusions can interfere with spread and cohesion.
Troubleshooting & Support
Baking environments, ingredient brands, and ovens can vary. If your results differ from the described outcome, please use the contact form provided with your purchase before leaving a review.
I am always happy to help troubleshoot and ensure you get the best possible performance from the formulas. Many common baking issues can be resolved quickly with small adjustments.
Additional Notes
Recipes were developed using a convection oven at 325°F (163°C).
Conventional ovens may require slight temperature adjustments.
Formulas were tested at standard altitude and have not been evaluated above 3,500 feet.
Please Read Before Purchasing
Due to the digital nature of this product:
All sales are final. No refunds or exchanges.
This is a professional recipe file intended for serious bakers who are comfortable following written formulas.
Support
You are welcome to join the Carter’s Bakeshop Facebook group to ask questions, share results, and connect with other bakers using these formulas.
This cookie collection features 5 engineered formulas designed to deliver bakery-style results across multiple dietary frameworks — without relying on commercial flour blends, gums, or shortcut substitutions.
Rather than adapting traditional cookies, each dough was formulated from the ground up to perform within its own structural system, whether working without gluten, eggs, dairy, or standard sugar levels.
The focus is not imitation. It is intentional design.
Expect cookies with controlled spread, defined edges, balanced sweetness, and soft interiors — built to feel refined rather than alternative.
These recipes were developed using layered flour systems, calibrated hydration, and balanced fat ratios to create structure naturally.
You will not find cup-for-cup gluten-free blends. xanthan or guar gum. almond flour–heavy formulations. or excessive chocolate used to mask weak doughs
Instead, each base is designed to stand on its own in both flavor and texture. The result is a modern bakery-style collection suited for serious home bakers, small businesses, and professionals seeking reliable, repeatable cookies.
Included Formulas
Vegan Chocolate Chip Cookie
A fat-forward dough engineered without eggs or flax for structure, moisture retention, and a soft, dense center.
Gluten-Free Chocolate Chip Cookie #1
Built with rice flour, oat flour, buckwheat, and tapioca for depth, stability, and balanced chew.
Gluten-Free Chocolate Chip Cookie #2
A streamlined flour system designed for smooth texture, consistent spread, and classic bakery flavor.
Vegan + Gluten-Free Chocolate Chip Cookie
A highly structured multi-flour formula using flax gel, plant butter, and invert sugar to create cohesion without wheat or eggs.
Reduced Sugar Chocolate Chip Cookie
Engineered with alternative sweeteners to deliver balanced flavor and structure while reducing overall sugar content — without compromising the bakery experience.
Reduced Sugar Clarification
The reduced-sugar cookie included in this collection is formulated to lower overall sugar content compared to traditional bakery cookies. However, it is not a sugar-free, ketogenic, or medically prescribed recipe.
Individual responses to alternative sweeteners such as allulose and monk fruit can vary. Bakers managing blood sugar or preparing food for those with medical conditions should evaluate ingredients according to their personal needs and consult a qualified professional when appropriate. This formula was developed to prioritize structure, flavor, and overall eating experience while offering a thoughtfully reduced sugar option. It is not vegan/GF.
Shelf Life Expectations
Because these cookies are built on different structural systems, including gluten-free, vegan, and reduced-sugar formulations, slight variation in texture compared to traditional wheat-based cookies is natural and intentional.
Each recipe was engineered to deliver a bakery-style experience with defined edges, soft interiors, and balanced structure rather than fragile or overly delicate crumbs.
Cookies made with alternative flours or sweeteners often mature differently over time. In many cases, texture improves several hours after baking as hydration stabilizes and the crumb sets. Proper storage is recommended to maintain freshness. Most cookies will keep well at room temperature for several days when stored in an airtight container.
These cookies are at their absolute best within the first 24–48 hours.
Important Distinction
This collection does NOT include the Gluten-Free Café Style Chocolate Chip Cookie recipe that lives in this category of the market
The café cookie is a separate formulation. If you are looking for a single, oat-forward gluten-free cookie designed for café service, that recipe is available as an individual listing.
This bundle focuses on versatile architectural bases across multiple dietary styles.
What You’ll Receive
• A digital PDF recipe file
• Precise metric measurements only
• Texture expectations
• Variation recommendations like double chocolate chip, adding oats, etc
No volume measurements are provided.
A digital scale is required.
Not recommended for:
• Bakers who do not use a digital scale
• Those seeking cup measurements
• Absolute beginners requiring step-by-step video instruction
• Bakers unwilling to source specific ingredients
• Those expecting alternative cookies to behave identically to wheat-based formulas
• Anyone looking for low-fat or diet-style cookies
These are bakery-style recipes designed for structure, flavor, and performance.
Ingredient Expectations
Some formulas use specialty ingredients such as invert sugar or alternative sweeteners to support texture and moisture retention.
Full ingredient guidance is provided inside the file.
Allergen & Safety Notes
When baking for dietary restrictions:
• Verify certifications on gluten-free ingredients
• Confirm chocolates are dairy-free when needed
• Prevent cross-contact in shared kitchens
• Sanitize equipment thoroughly
Always read labels carefully.
About the Chocolate Chip Format
These recipes are presented as chocolate chip cookies because chocolate provides a consistent baseline for structure, spread, and flavor balance during testing.
However, the doughs are designed to support thoughtful variation. Chocolate may be replaced with an equal weight of other inclusions such as toasted nuts, baking chips, dried fruits, coconut, or toffee.
When making substitutions, maintain the recommended total inclusion weight to preserve the structural integrity of the cookie.
Avoid dramatically increasing mix-ins, as excess inclusions can interfere with spread and cohesion.
Troubleshooting & Support
Baking environments, ingredient brands, and ovens can vary. If your results differ from the described outcome, please use the contact form provided with your purchase before leaving a review.
I am always happy to help troubleshoot and ensure you get the best possible performance from the formulas. Many common baking issues can be resolved quickly with small adjustments.
Additional Notes
Recipes were developed using a convection oven at 325°F (163°C).
Conventional ovens may require slight temperature adjustments.
Formulas were tested at standard altitude and have not been evaluated above 3,500 feet.
Please Read Before Purchasing
Due to the digital nature of this product:
All sales are final. No refunds or exchanges.
This is a professional recipe file intended for serious bakers who are comfortable following written formulas.
Support
You are welcome to join the Carter’s Bakeshop Facebook group to ask questions, share results, and connect with other bakers using these formulas.
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