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 Tablespoon Water 1 Teaspoon Gluten-Free Vanilla 1 Egg To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened.. 1. Heat oven to 350°F (or 325°F for nonstick cookie sheet). Stir Cookie Mix, softened butter, water, vanilla, and egg in medium bowl until well blended. 2. Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet. 3. Bake 11 to 13 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 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. High Altitude (3500-6500 ft): No change.
Nutrition Facts
| Title | Per 2 tbsp mix |
| Number Of Servings | 22 |
| Serving Sizes |
2.0 Tablespoon 25.0 Gram |
| Serving Size Full Txt | 2 Tablespoon (25g) |
| Energy | 100 |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 125 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugars | 11 g |
| Added Sugars | 11 g |
| Iron | 0.5 mg |
| Protein | <1 g |
| Daily Percent Of Iron | 2 |
| Daily Percent Of Added Sugars | 23 |
Ingredients
Rice Flour, Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Palm Oil, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Molasses Powder, Salt, Xanthan Gum.Warnings
Do not eat raw cookie dough.May contain milk ingredients.
UPC
00016000277946