Bob's Red Mill Gluten Free Chocolate Chip Cookie Mix 4/22oz
153077
This cookie mix makes cookies that are free from gluten, yet full of scrumptious flavor! The finest all natural ingredients, these cookies are soft on the inside with a delicate crispiness outside and are easy to prepare. Each case consists of four, twenty two ounce bags.
United States
Ingredients
Ing: Brown sugar, evaporated cane juice, garbanzo bean flour, potato starch, semi- sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanilla), tapioca starch, whole grain white sorghum flour, fructose, fava bean flour, xanthan gum, baking soda, sea salt, natural vanilla powder.
**Contains: Soy Ingredients.
Product information/materials may change.
Refer to the package or call for updates.
Last Changed: 11/3/2011
Nutrition
| NUTRITION FACTS | ||
|---|---|---|
| Serving Size 2 cookies (50g dry mix) | ||
| Servings per Container 12 | ||
| Amount per Serving | ||
| Calories 190 | Calories from Fat 20 | |
| % Daily Value* | ||
| Total Fat 2g | 3 % | |
| Saturated Fat 1g | 5 % | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 180mg | 8 % | |
| Total Carbohydrate 41g | 14 % | |
| Fiber 2g | 8 % | |
| Sugars 24g | ||
| Protein 2g | ||
| Vitamin A 0% | Vitamin C 0% | |
| Calcium 2% | Iron 10% | |
Last Changed: 7/27/2009
Recipes
Gluten Free Chocolate Chip Cookie Mix
Ingredients: 1/2 cup Butter or Margarine(room temperature) 1 Egg or replacement* 2 Tb Water 1 pkg GF Chocolate Chip Cookie Mix (3 cups) Directions: Preheat oven to 350 degrees F. Grease a large 17 x 23-inch baking sheet or line with parchment paper.
Place 1/2 cup (1 stick) butter or margarine in a large mixing bowl. Cream with electric mixer until softened. Add egg and water.
Blend on low speed for 30 seconds to thoroughly combine. Add cookie mix. Blend on low speed for 2 minutes, scraping down sides of bowl with spatula as needed. Dough will look a little dry, but will combine when pressed together.
Shape dough into 1-1/2 inch diameter balls (not quite 2 Tb each). Place balls two inches apart on baking sheet. Bake 15 minutes in middle rack or until edges of cookies start to brown. Remove from oven and cool 5 minutes. Makes 24 cookies.
*For an eggless option, combine 1 Tb cornstarch + 3 Tb water. Use mixture in place of the egg called for in the directions above.
Last Changed: 1/13/2012