Gluten free chocolate chip cookie mix, chocolate chip

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Krusteaz Gluten Free Cookie Mix Chocolate ChipSUGAR, WHOLE GRAIN SORGHUM FLOUR, SEMI-SWEET CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, SOY LECITHIN [EMULSIFIER], VANILLA EXTRACT), RICE FLOUR, BROWN SUGAR, FOOD STARCH-MODIFIED, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SOYBEAN OIL, SALT, XANTHAN GUM, NATURAL FLAVOR.Krusteaz Gluten Free Cookie Mix Chocolate Chip. A Family tradition since 1932. New. Certified Gluten-free. No artificial flavors. No artificial colors. No artificial preservatives. Serving suggestion. Net Wt 18 Oz (1 Lb 2 Oz) (510 g). Directions You'll need:1 Egg. 1 Stick (1/2 cup) butter softened (not melted). 1 Tbsp water. Tip stir in › cup chopped nuts for a crunchy touch. 1. Heat oven to 350°F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir with a spoon:Stir mix, egg, butter and water together in large bowl until dough forms, hand kneading if necessary. Scoop dough and place 2 inches apart onto ungreased baking sheet. For bars, press dough evenly into lightly greased 8x8-inch pan. 3. Bake as directed below or until light golden brown around edges. Cool cookies 5 minutes before removing from baking sheet. For bars, cool thoroughly before cutting. Store cooled cookies in airtight container. Do not eat raw dough. Yield Dough Quantity Bake Time. 18-22, 2 1/2-inch Cookies 1 1/2 rounded Tbsp 14-16 minutes. 10 -14, 3 1/2-inch Cookies 2 1/2 rounded Tbsp 19-21 minutes. Cookie Bars 8x8 -inch pan 27-30 minutes. High altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon Krusteaz Gluten Free All Purpose Flour. *Real butter works best. If using margarine, use one that contains more than 65% oil. Warnings May Contain Milk.

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