Betty Crocker Gluten Free Chocolate Chip Cookie Mix, 19 oz
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Directions
You will need 1 stick (1/2 cup) butter, softened* (not melted) + 1 teaspoon gluten-free vanilla + 1 egg 1. Heat oven to 350degF (or 325degF for dark or nonstick cookie sheet). Stir softened butter, vanilla and egg in medium bowl. Stir in cookie mix until soft dough forms (dough will be crumbly). 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by tablespoonfuls.) 3. Bake as directed below or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Bake regular sized cookies for 8-10 minutes. Bake large sized cookies for 11-13 minutes. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft.): Heat oven to 325degF for all cookies sheets. Bake regular cookies 10-12 min, large cookies 13-15 min. *To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds.
Nutrition Facts
Serving Size: 2.0 tbsp
Servings per Container: about 20
| Title | Mix |
| Serving Size Full Txt | 2 tbsp (27g)makes 2 cookies |
| Energy | 110 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 125 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | <1 g |
| Sugars | 13 g |
| Protein | 1 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Iron | 2 |
Ingredients
Rice Flour, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.Warnings
Contains soy ingredients.UPC
00016000277946