Cookie Premix, First Bake FAQ

Gluten-free cookie dough can look slightly more crumbly than wheat dough before it comes together; keep mixing gently, and it will bind. If it still feels dry, add a teaspoon of water or extra melted butter, a little at a time, until it comes together.

Yes, we'd recommend it. Chilling for 20–30 minutes firms up the fat in the dough, helping the cookies hold their shape and preventing them from spreading too thin in the oven.

Spreading mostly depends on dough temperature and tray heat. Warm dough or a hot tray straight from a previous batch causes more spread; chill the dough and let trays cool between bakes for a more even result.

That's exactly what you want. Gluten-free cookies should look slightly underdone in the centre when you take them out; they keep setting as they cool on the tray, which keeps them soft rather than dry.

All cookies are fragile when hot from the oven, especially gluten-free ones. So leave them on the tray for 5–10 minutes to firm up before moving them to a wire rack; lifting them too soon is the most common cause of breakage.

Around 5cm is plenty, as our dough is formulated not to spread excessively, but a little extra room never hurts if you're baking a larger batch.

Baked cookies keep well in a sealed container for up to 5 days. Unbaked dough can be rolled into balls and frozen bake straight from frozen, just add an extra minute or two.