Immaculate Baking Gluten Free Non-GMO Chocolate Chip Cookie Mix, 15 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 *To soften butter directly from refrigerator, microwave unwrapped stick on High 10-15 seconds. 1. Heat oven to 350°F (or 325°F for nonstick cookie sheet). Stir Cookie Mix, softened butter, vanilla, and egg in medium bowl until well blended. 2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet. 3. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. TO PREPARE WITH VEGETABLE OIL, make dough using 1/2 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. High Altitude (3500-6500 ft): No change
Nutrition Facts
Serving Size: 2.0 tbsp
Servings per Container: 22
| Title | Mix |
| Energy | 100 |
| Total Fat | 1.5 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 120 mg |
| Potassium | 0 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | <1 g |
| Sugars | 12 g |
| Added Sugars | 12 g |
| Calcium | 0 mg |
| Iron | 0.5 mg |
| Vitamin D | 0 mcg |
| Protein | <1 g |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 2 |
| Daily Percent Of Vitamin D | 0 |
| Daily Percent Of Added Sugars | 23 |
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.We know it's tempting ... but please do not eat raw cookie dough.
UPC
00665596486333