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Betty Crocker® GF Chocolate Chip Cookie Mix
You will need
- 1/2 Cup Vegetable Oil
- 1 Egg
- 1 tsp. Gluten-Free Vanilla
- Heat oven to 350°F (or 325°F for dark or nonstick cookie sheet). Stir oil, vanilla and egg in medium bowl. Stir in cookie mix until soft dough forms (dough will be crumbly).
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.)
- Bake as directed below or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container.
Ingredients: rice flour, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla) brown sugar, sigar, potato starch, potato flour, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), salt.
|8 - 10||11 - 13|
May contain soy ingredients.
Case Size: 6 - 19 oz
Serving Size: 27g
Case Yield: 120
Shelf Life: 1 year