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Chocolate Chip Cookie Mix from Bob's Red Mill
Easy to make
Easy to make, Bob's Red Mill Chocolate Chip Cookie Mix gives you an extraordinary treat without gluten. Made from the finest of natural ingredients, these amazingly delectable cookies are quick and easy to prepare. Soft on the inside with a delicate crispiness outside, these cookies will delight with every chocolaty bite. Just add butter, egg and water. Gluten free, wheat free. All natural.
Serving Size 2 cookies (50g dry mix)
Servings Per Container 12
|Amount Per Serving||% Daily Value (Mix)|
|Calories 180Calories from Fat 20|
|Total Fat 2 g||3%|
|Saturated Fat 1 g||5%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 180 mg||7%|
|Total Carbohydrate 41 g||14%|
|Dietary Fiber 3 g||10%|
|Sugars 24 g|
|Protein 2 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
Ingredients: Evaporated cane juice, brown sugar, garbanzo bean flour, potato starch, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), tapioca starch, whole grain white sorghum flour, fava bean flour, xanthan gum, baking soda, sea salt (magnesium carbonate), natural vanilla powder (sugar, cornstarch, vanilla extract).
½ cup Butter or margarine (room temperature)
1 Egg or replacement*
2 Tbsp. Water
Preheat oven to 350°F. Grease a large baking sheet or line with parchment paper. Place ½ cup (stick) butter or margarine in a large mixing bowl. Cream with an electric mixer until soft. Add the egg and water. Blend for 30 seconds to thoroughly combine. Add cookie mix. Blend on low speed for 2 minutes, scraping down the sides of bowl with spatula as needed. Dough will look a little dry, but will combine when pressed together. Shape dough into 1½ inch diameter balls (not quite 2 tablespoons each). Place balls two inches apart on baking sheet. Bake for 15 minutes, or until edges of cookies start to brown. Remove from oven and cool 5 minutes. Makes 24 cookies.
*For an eggless option, combine 1 Tbsp. cornstarch + 3 Tbsp. water. Use mixture in place of the egg called for in the directions above.
Manufactured in a facility that also uses tree nuts and soy.
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