After sampling some of Newton’s No Gluten products, specifically their brownies and their chocolate cupcakes, I wanted to give their baking mixes a try. I picked up their sugar cookie mix from my local Sobey’s store and was pleased to learn that the mix only requires a couple of different ingredients; coconut milk, shortening, lemon juice, vanilla extract, and water. I did not have coconut milk or shortening on hand, so I substituted almond milk for the coconut milk, and avocado oil for the shortening. I was concerned that the cookies would not turn out properly because of my use of different ingredients, but lone behold, they did!
One bag of the cookie mix made just under two dozen cookies, each cookie being a decent serving size. They are quite plain in taste, however, I strongly believe one could add chocolate chips, fruit preserves, or even peanut butter to the mix to bring some more flavour to the table.
Newton’s No Gluten sugar cookie mix is gluten-free, egg-free, dairy-free, nut-free, soy-free, and vegan, and the dry mix retails for roughly $11.00. Rice flour is used in this cookie mix, as is tapioca starch, arrowroot starch, millet flour, egg replacer and cane sugar. I will reiterate the fact that these cookies are quite bland, but not in a bad way, as odd as that sounds. I baked them at 350 degrees for 20 minutes, and in doing so the outside of the cookies are crispy and brown while the middle of the cookies are soft and moist. Perfecto!
Some other examples of the dry baking mixes Newton’s sells include an All Purpose Flour Blend, a Chocolate Cake & Cupcake Mix, a Vanilla Cake & Cupcake Mix, a Pancake & Waffle Mix, a Muffin Mix, a Sugar Cookie Mix, a Gingerbread Mix, and a Brownie Mix. If you suffer from food allergies or intolerances but still appreciate your sweet tooth, give some of Newton’s products a try!