Autumn Sons Gluten Free Cookie Mix Double Chocolate Chunk 265g
-
FREE shipping on orders $59.99+ (Exclusions may apply)
-
Earn XX Healthy Points with your purchase
Cookie Mix
Double Chocolate Chunk
Easily make super decadent and chocolatey rich cookies with Autumn Sons Baking Co. Double Chocolate Chunk Cookie Mix! All you need is a little water, oil, and fifteen minutes.
These cookie mixes are fun and easy to make for bakers of all levels. The only ingredients you need to provide are a small amount of water and oil. Note: neutral flavored oils work best.
These cookie mixes make excellent gifts!
Autumn Sons Baking Co. is proudly GFCO certified gluten free, OU Kosher, and nonGMO project verified.
This cookie mixes are currently made in a dedicated gluten free facility that processes sesame, soy, tree nuts (coconut), and milk, however, we test this cookie mixes for these allergens through Food Safety Net Services to ensure your safety.
|
Nutrition Facts Per 2 Tbsp dry mix (22 g) Servings per container 12 |
|
| Calories 90 | % Daily Value* |
|
Fat/Lipides 2 g Saturates / saturés 1 g + Trans/trans 0 g |
3% 5%
|
|
Carbohydrate / Glucides 17 g Fibre / Fibres 2 g Sugars/Sucres 12 g |
7% 12% |
| Protein / Protéines 1 g | |
| Cholesterol / Cholestérol 0 mg | |
| Sodium 135 mg | 6% |
| Potassium 100 mg | 2% |
| Calcium 10 mg | 1% |
| Iron/Fer 1.75 mg | 10% |
| *5% or less is a little, 15% or more is a lot |
Ingredients
Cane sugar, Gluten free flour blend (chickpea flour, oat flour, potato starch, tapioca starch, sorghum flour), Chocolate chunks (cane sugar, unsweetened chocolate, cocoa butter), Dark cocoa powder (processed with alkali), Grounds flaxseeds, Sea salt, Baking soda, Organic powdered vanilla extract.
Baking Instructions
You will need: 1 package cookie mix, 3 TBSP oil, 1tbsp+1tsp water.
1. Preheat oven to 350°F.
2. In a mixing bowl, add the cookie mix, oil and water and stir well to combine. If the dough is too dry to form balls, add 1 teaspoon of water and stir again. Keep in mind, drier dough works better.
3. Place 12 loosely-packed dough balls onto a nonstick or parchment-lined baking sheet. Flatten each ball to about ½ -inch thick.
4. Bake for 8-10 minutes or until the cookies are matte rather than shiny. Note: It's better to slightly underbake than overbake, as this makes for soft, chewy cookies!
5. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack. Enjoy!