Betty Crocker Gluten Free Cookie Mix Chocolate Chip 24 Servings 539 g

Discover the joy of baking with our Betty Crocker Gluten Free Chocolate Chip Cookie Mix, crafted to help you create scrumptious cookies reminiscent of homemade treats. This easy-to-prepare blend captures the warm, comforting essence of cookies made from scratch, ensuring each batch feels uniquely special. With a time-saving and hassle-free baking process, you can whip up, bake, and enjoy delicious chocolate chip cookies at a moment's notice, catering to busy schedules and spontaneous cravings. Share the delight of these delectable chocolate chip cookies with friends, family, or coworkers, as these tempting cookies are perfect for gatherings, celebrations, or simply as tokens of affection. Embrace your inner baker and spread happiness with our Betty Crocker Gluten Free Chocolate Chip Cookie Mix, the ultimate choice for a taste of heartwarming homemade goodness. Contains 539 g of cookie mix in total.

Betty Crocker

• No Artificial Flavors
• No Artificial Colors
• Contains Real Cheese And Milk Ingredients.

You will need 1/2 Cup (125 mL) Butter, Softened (Not Melted) 1 Tablespoon (15 mL) Water 1 Teaspoon (5 mL) Gluten-Free Vanilla 1 Egg To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened.. 1. Heat oven to 350°F (180°C) or 325°F (165°C) for nonstick cookie sheet. Stir Cookie Mix, softened butter, water, vanilla, and egg in medium bowl until well blended. 2. Drop dough by tablespoonfuls 2 inches (5 cm) apart onto ungreased cookie sheet. 3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. TO PREPARE WITH VEGETABLE OIL, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. High Altitude (3500-6500 ft): No change.

Rice flour, Sugars (sugar, dried molasses), Sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural flavour), Modified palm oil, Potato starch, Baking soda, Sodium acid pyrophosphate, Salt, Maltodextrin, Xanthan gum, Silicon dioxide.

You Will Need : ½ Cup (125 mL) Butter, Softened (Not Melted) 1 Tablespoon (15 mL) Water 1 Teaspoon (5 mL) Gluten-Free Vanilla 1 Egg To soften butter, let stand at room temperature for 1-2 hours, or microwave for 10-15 seconds until softened. TO PREPARE WITH VEGETABLE OIL, make dough using 1/3 cup oil, 1 tablespoon water, 1 teaspoon gluten-free vanilla and 2 eggs. Instructions : 1 HEAT oven to 350°F (180°C) or 325°F (165°C) for nonstick cookie sheet. Stir Cookie Mix, softened butter, water, vanilla and egg in medium bowl until well blended. 2 DROP dough by tablespoonfuls 2 inches (5 cm) apart onto ungreased cookie sheet. 3 BAKE 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): No change.

per 22 g

Calories 90	% Daily Value
Fat 2.5 g
Saturated 1.5 g	8 %
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 17 g
Fibre
Sugars 10 g	10 %
SugarAlcohols
Protein 1 g
Cholesterol
Sodium 115 mg	5 %
Potassium 30 mg	1 %
Calcium
Iron 0.4 mg	2 %

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