|Serving Size 1 cook|
|Servings Per Container 20|
|Amount Per Serving|
|Calories 90||Calories from Fat 10|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 1g||4%|
|Trans Fat 0g|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 0g||0%|
White Rice Flour, Granulated Brown Sugar, Evaporated Cane Juice, Non-Dairy Chocolate Chips (Sugar, Chocolate Liquor, Dextrose, Cocoa Butter (no Dairy Derivatives), Soy Lecithin, Pure Vanilla Extract), Potato Starch, Tapioca Starch, Non-Alluminated Baking Powder, Xanthan Gum, Sea Salt.
Makes 20 cookies. All you need is: 1/2 cup softened margarine (substitute dairy free margarine or butter (unless you are allergic to these ingredients) according to your needs) + 1/4 cup water + 2 tsp vanilla + chocolate chip cookie mix. 1. Heat oven to 375 degrees. 2. Stir softened margarine, water, vanilla and cookie mix in a bowl. Stir until cookie mix forms a dough. 3. Roll the cookies into 2 inch balls and place them onto an ungreased cookie sheet about 2 inches apart. 4. Bake 8 to 10 minutes or until they are a light golden brown. Cool 1 minute before removing from your cookie sheet. Cool completely before storing in an airtight container. 5. Enjoy!
20 Mall Road Burlington, MA 01803
Contains soy ingredients (soy lecithin).