Serving Size: 2 Cookies (62 g dry mix)
Servings Per Container: 8
|Amount Per Serving||% Daily Value*|
|Calories from Fat||55|
|Total Fat||6 g||9%|
|Saturated Fat||3 g||15%|
|Trans Fat||0 g|
|Total Carbohydrate||46 g||15%|
|Dietary Fiber||5 g||20%|
|* Percent Daily Values are based on 2,000 calorie diet.|
Daily Value not established.
Suggested Usage: Baking instructions to make one sheet of gluten-free cookies (yields 16 cookies):
Soften 1 stick of butter (1/2 cup). Use mixer or soften by heating. Add entire contents of cookie mix bag and continue to mix. It may be necessary to stop mixer and use spatula to mix contents. Add 1/2 tsp. vanilla and 1 large egg. Blend until mixture becomes uniform. If mixture looks dry, add 1 tsp. water.
Using a tablespoon, scoop out cookie dough and shape into balls. Place formed cookie dough balls onto a lightly buttered cookie sheet. Flatten top of each cookie ball with hand. Bake for 10-13 minutes at 350 degrees.
Ingredients: Semi-Sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin), Organic Turbinado Sugar, Organic Brown Sugar, Rice flour, Tapioca Flour, Non-GMO Soy Flour, Guar Gum, Sea Salt, Baking Soda and Baking Powder (baking soda, monocalcium phosphate, non-gmo corn starch).
Wheat-Free and Gluten-Free.
Product contains 38% Organic ingredients.