Serving Size 2 Cookies (62 g dry mix)
Servings Per Container about 8
|Amount Per Serving||% Daily Value*|
|Calories 250Calories from Fat 55|
|Total Fat 6 g||9%|
|Saturated Fat 3 g||15%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 140 mg||6%|
|Total Carbohydrate 46 g||15%|
|Dietary Fiber 5 g||20%|
|Sugars 34 g|
|Protein 3 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:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Semi-Sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin), Organic Turbinado Sugar, Organic Brown Sugar, Rice flour, Tapioca Flour, Non-GMO Soy Flour, Guar Gum, Sea Salt, Baking Soda and Baking Powder (baking soda, monocalcium phosphate, non-gmo corn starch).
Baking instructions to make one sheet of gluten-free cookies (yields 16 cookies): Soften 1 stick of butter (1/2 cup). Use mixer or soften by heating. Add entire contents of cookie mix bag and continue to mix. It may be necessary to stop mixer and use spatula to mix contents. Add 1/2 tsp. vanilla and 1 large egg. Blend until mixture becomes uniform. If mixture looks dry, add 1 tsp. water. Using a tablespoon, scoop out cookie dough and shape into balls. Place formed cookie dough balls onto a lightly buttered cookie sheet. Flatten top of each cookie ball with hand. Bake for 10-13 minutes at 350 degrees.
Wheat-Free and Gluten-Free.
Product contains 38% Organic ingredients.