Cybeles Free to Eat™ Cookies Gluten Free Vegan Chocolate Chunk Brownie Description
Free From the Top 8 Allergens
No Dairy, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish, Shellfish
Say Hello To The Modern Cookie. Full o the Flavors you Crave and Free of the Top 8 Allergens
When my son was diagnosed with sever food allergies, I tied on my apron and began baking from scratch. Now you can try our favorite allergy-friendly cookies, baked fresh for you. they're made with all-natural, vegan ingredients and no preservatives or additives. They're also gluten-free, sesame free and sulfite free. And because your safety is so important to us, all our ingredient suppliers are carefully screened to avoid cross contamination risk. Now MY cookies are YOUR cookies. You are now Free-to-Eat!
Cybele Pascal - The Allergy-Friendly Cook®
The top 8 allergens, dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, gluten, additives, preservatives, sesame and sulfite.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 2 Cookies (25 g)
Servings per Container: 6
|Amount Per Serving||% Daily Value|
| Calories from Fat||60|
|Total Fat||7 g||11%|
| Saturated Fat||3.5 g||18%|
| Trans Fat||0 g|
|Total Carbohydrate||17 g||6%|
| Dietary Fiber||1 g||1%|
| Sugars||9 g|
Other Ingredients: Gluten-free flour (brown rice flour, potato starch, tapioca flour), palm oil, shortening, semi sweet chocolate chunks (evaporated cane juice, non-alcoholic natural chocolate liquor, non dairy cocoa butter), brown sugar, cane sugar, unsweetened natural cocoa powder, brown rice syrup, rice milk, grape juice, rice dextrin, water, fructose, prebiotic tapioca fiber, egg replacer (potato starch, tapioca flour, leavening (calcium lactate*, calcium carbonate, citric acid), cellulose gum, carbohydrate gum), vanilla extract, baking soda, cream of tartar, carrot fiber, sea salt, xanthan gum, sunflower lecithin. *Calcium Lactate is not dairy-derived, and it does not contain lactose.
Baked in a dedicated Gluten-Free, Alergy-Friendly facility.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Vegan Chocolate Cauliflower Cookies
Gone are the days of processing your own riced cauliflower – this accompaniment has become so popular that your pantry is probably already stocked with prepared bags ready to be used. You know how great it is with your stir-fry, or as a base of your veggie burrito bowl, but here’s another way to use that delicious riced cauliflower that you’ve been wanting to cook. These cookies are unique, sweet and a great recipe to add to your bag of tricks.
1 cup unsweetened chocolate chips
1-2 Tbsp. extra virgin coconut oil
1 cup riced cauliflower
3/4 cup coconut flour
1 chia or flax egg
2 tsp. vanilla
1 pinch pure stevia, to taste
1/3 cup chopped almonds or pistachios (optional)
1 pinch cayenne or chili powder for spice (optional)
- Preheat oven to 350 degrees F.
- In double boiler, melt chocolate chips with coconut oil.
- Remove from heat and mix in flax egg, vanilla and stevia. Then, stir in cauliflower, coconut flour and nuts. Mix into a dough consistency.
- On non-stick baking sheet, arrange spoonfuls of dough.
- Bake approximately 10-12 minutes.