Simple Truth Sandwich Cookies Creme Filled Gluten Free Chocolate Description
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Creme Filled Chocolate Cookies
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Gluten Free
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Non-GMO
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No High Fructose Corn Syrup
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Made in a Peanut Free Facility
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Kosher
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Free From over 100 Artificial Preservatives and Ingredients
This is One Smart Cookie
Q: Why are our gluten free cookies the indulgence you've been searching for?
A: Our Simple Truth® Chocolate Flavored Sandwich Cookies are deliciously crunchy and stuffed with a sweet vanilla flavored creme filling. Made from a gluten free blend of corn, rice, potato and soy flour, they're also free from high fructose corn syrup.
It's The Simple Truth
Easy to find, understand and afford, Simple Truth from Kroger makes enjoying organic, natural and wellness products simply...better.
All items are Free From over one hundred artificial preservatives and ingredients so you can feel better about the delicious goodness that's in the food you serve your family.
Free Of
GMOs, gluten, peanuts, 101 artificial preservatives and ingredients.
*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.
Nutrition Facts
Serving Size: 2 Cookies (28 g)
Servings per Container: About 8
| Amount Per Serving | % Daily Value |
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| Calories | 130 | |
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| Total Fat | 6 g | 8% |
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| Saturated Fat | 2 g | 10% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 90 mg | 4% |
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| Total Carbohydrate | 19 g | 7% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 11 g | |
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| Includes 11g Added Sugars | | 22% |
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| Protein | 1 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 10 mg | 0% |
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| Iron | 0.7 mg | 4% |
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| Potassium | 70 mg | 2% |
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Other Ingredients: Sugar, gluten free flour (organic corn flour, rice flour, potato starch, corn starch, tapioca starch, potato flour, soy flour, carrageenan, arabic gum, xanthan gum), palm oil, canola oil, cocoa powder (processed with alkali), invert syrup, natural flavors, egg white powder, salt, sodium bicarbonate, ammonium bicarbonate, soy lecithin.
Contains: Soy, Egg. May Contain: Coconut, Milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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.
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Red Velvet Cheesecake Bites
Red velvet fans, here’s a new recipe to obsess over. This delicate, mousse-like red velvet cheesecake recipe results in 12 beautiful mini cheesecakes. Try
Watkins food coloring for a pop of red that’s made out of 100% natural vegetable juices and spices. For the crust, go gluten-free with
Simple Truth Sandwich Cookies. These miniature cheesecakes store well in the refrigerator for up to five days, so save yourself some stress and make them days in advance of your dinner party.
Red Velvet Cheesecake Bites
Crust
- 12 sandwich cookies
- 2 Tbsp. unsalted butter (melted)
Cheesecake Filling
- 1/2 cup heavy whipping cream (cold)
- 8 oz. cream cheese (room temperature)
- 5 Tbsp. sugar
- 1 Tbsp. sour cream
- 1/2 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 2 Tbsp. unsweetened cocoa powder
- red food coloring
Crust
- Preheat oven to 350 degrees F and line 12-count regular muffin pan with liners.
- Using a food processer, turn sandwich cookies into a fine powder. Add melted butter and pulse until just combined.
- Scoop a tablespoon of the cookie crumb mixture into each of the liners. Using the back of a spoon, firmly press and spread evenly.
- Bake 5 minutes at 350 degrees F. While crust cools, prepare cheesecake filling.
Cheesecake Filling
- Using a standard mixer or handheld mixer, whisk heavy whipping cream until stiff peaks form. If using stand mixer, transfer whipped cream to another bowl.
- To empty stand mixer or mixing bowl, add cream cheese and 4 tablespoons of sugar. Whisk until mixture is smooth and creamy.
- Add sour cream, lemon juice, vanilla extract, cocoa powder and red food coloring (as needed) to cream cheese mixture. Whisk until combined.
- Using a spatula, gently fold whipped cream into cream cheese mixture until combined. (Note: To get desired red color, add more food coloring if needed. Taste mixture and add more sugar if necessary.)
- Pipe or scoop about 2 tablespoons cheesecake filling over cooled crusts. Smooth tops with back of a spoon.
- Chill 3 hours or overnight.
- Keep refrigerated until ready to serve. Serve as-is or with cream cheese frosting.
Grab these ingredients and more at Vitacost.com.
