Shop Canadian Products
Autumn Sons Gluten Free Cookie Mix Sugar 265g
-
FREE shipping on orders $59.99+ (Exclusions may apply)
-
Earn XX Healthy Points with your purchase
Cookie Mix
Sugar
Easily make soft and scrumptious cut out sugar cookies or drop sugar cookies with Autumn Sons Baking Co. Sugar Cookie Mix! All you need to provide is a little water, oil and 15 minutes to spare.
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 80 | % Daily Value* |
|
Fat/Lipides 0.5 g Saturates / saturés 0 g + Trans/trans 0 g |
1% 0%
|
|
Carbohydrate / Glucides 18 g Fibre / Fibres 1 g Sugars/Sucres 11 g |
4% 11% |
| Protein / Protéines 1 g | |
| Cholesterol / Cholestérol 0 mg | |
| Sodium 100 mg | 4% |
| Potassium 50 mg | 1% |
| Calcium 10 mg | 1% |
| Iron/Fer 0.4 mg | 2% |
| *5% or less is a little, 15% or more is a lot |
Ingredients
Gluten free flour blend (oat flour, chickpea flour, potato starch, sorghum flour, tapioca starch), Cane sugar, Arrowroot starch, Organic powdered vanilla extract, Sea salt.
Baking Instructions
You will need: 1 Package cookie mix, 3 tbsp oil, 2 tbsp water
Cutout Cookies
1. Preheat oven to 350°F (177°C).
2. Combine cookie mix, oil, and water in a mixing bowl. Stir until all liquid is absorbed. Knead the dough a few times by hand, then gather it into a disc shape. Drier dough is best, but if it's too dry to form a disc, add water ½ teaspoon at a time until it does.
3. Roll the dough out on a lightly floured surface or between two pieces of plastic wrap until roughly ¼-inch thick. Thicker cookies work best. Cut dough into shapes and transfer them to a non-stick or parchment-lined baking sheet. Gather scraps into a new disc and repeat this step until all dough is used.
4. Bake just until the cookies are set and remove from oven before edges turn brown, about 6-8 minutes. It's better to underbake than overbake. Cool for at least 2 minutes before transferring to a cooling rack.
Drop Cookies
Add ¼ tsp baking soda to dry mix and stir well. Add the oil and water and combine as noted above. Drop 12 rounded tablespoon-sized dough balls onto a non-stick or parchment-lined baking sheet. Roll each ball in sugar if desired. Flatten each ball to about 2-inch thick. Bake as directed.