Gluten-Free Pantry Chocolate Chip Cookie and Cake Mix -- 19 oz Each / Pack of 3 5 5 1 2

Yummy My favorite GF product that I have tried since finding out I have CD. They are easy to make, freeze well and are nice and crispy the way I like my cookies. I like them so much that I have to order another 6 pack before making my last batch. March 11, 2010

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Gluten-Free Pantry Chocolate Chip Cookie and Cake Mix Description

An old favorite goes gluten-free. This simple mix makes 36 mouth-watering chocolate chip cookies or a 7x11-inch pan of squares. Chock full of chips, this will become a staple in your house.

Create a memorable snack with Gluten-Free Pantry Chocolate Chip Cookie Mix. Chock full of chocolate chips and made with simple ingredients like rice flour and brown sugar, the mix contains no wheat, gluten, or corn. Easy-to-follow recipe instructions make baking a snap, and the result is sure to be a hit with family and friends. Each package makes 24 cookies or a single 9-inch pan of squares. Made in Canada, Gluten-Free Pantry products are specially formulated for those with dietary restrictions.

Free Of

Gluten, wheat and cholesterol.

Disclaimer

These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts

Gluten-Free Pantry Chocolate Chip Cookie and Cake Mix Directions

For toll-house style cookies you'll need: entire bag Chocolate Cookie & Cake Mix; 5 tbsp softened, unsalted butter; 2 eggs; 2 tsp gluten-free vanilla. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Beat butter until fluffy. Add mix and beat until mixture is crumbly. Add eggs and vanilla and beat just to incorporate. Roll dough into 1-inch balls and set 2 inches apart on cookie sheets. Bake 12-14 minutes or until cookies are golden. Remove and cool. Makes 36 cookies. These freeze well. Note: For thicker cookies, chill dough for at least 2 hours before baking. For cake, you'll need: 5 tbsp softened, unsalted butter; entire bag Chocolate Chip Cookie & Cake Mix; 2 eggs + 1 egg white; 2 tsp gluten free vanilla; 1 cup sour cream. Preheat oven to 350 degrees. Lightly grease a 9 inch springform or 7 x 11 inch pan. Beat butter until fluffy. Beat in mix. Add eggs and vanilla and beat to combine. Fold in sour cream. Spread into prepared pan and bake 30 minutes or until cake tester comes out clean. Cool completely and frost with favorite frosting.

Nutrition Facts

Serving Size: 2 tbsp.

Servings per Container: 18

	Amount Per Serving	% Daily Value

Calories	120	*

Calories from Fat	15	*

Total Fat	2 g	3%

Saturated Fat	1 g	5%

Trans Fat	0 g	*

Cholesterol	0 mg	*

Sodium	135 mg	6%

Total Carbohydrate	25 g	8%

Dietary Fiber	1 g	4%

Sugars	14 g	*

Protein	1 g	*

*Daily value not established.

Other Ingredients: White rice flour, chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), brown sugar, sugar, potato starch, potato flour, sodium bicarbonate, salt, sodium acid pyrophosphate, monocalcium phosphate. Contains soy.

Product Details

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