Pamelas Cookie Mix Chocolate chunk - 13.6 Oz
Organic Chocolate Chunks (Organic Natural Evaporated Cane Sugar, Organic Cocoa Paste, Organic Cocoa Butter, Non-GMO Soy Lecithin/Emulsifier, Gluten-Free Organic Vanilla. Chunks May Contain Traces of Milk Protein Due to Manufacturing Equipment), Natural Evaporated Cane Sugar, Brown Rice Flour, White Rice Flour, Brown Sugar, Tapioca Starch, Sweet Rice Flour, Grainless and Aluminum-free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Sea Salt, Organic Cocoa Powder (Processed with Alkali), Gluten-Free Natural Flavor (Contains Non-GMO Corn Derivate), Xanthan Gum, Baking Soda.
Cookie Mix, Chocolate chunk
Fast. Easy. Delicious. Since 1988. Gluten-free. Wheat-free. Non-dairy (Chunks may contain traces of milk protein due to manufacturing equipment). No artificial colors, flavors or preservatives. Packed full of rich, dark chocolate chunks, our incredible chocolate chunk cookie mix is so quick and easy to make, anyone can have fresh baked cookies anytime! Just two ingredients are needed to create fabulous cookies and fun desserts. Visit our website for more great recipes! www.pamelasproducts.com. Certified gluten-free. Manufactured in a GF certified facility. Questions or concerns, please contact us: Phone (707) 462-6605. Pamela's Products is proud to support national and regional non-profit celiac disease, gluten intolerance and autism support organizations. Product of the USA.
Warning Contains: Allergen Information: Contains soy and may contain traces of milk protein. Chunks may contain traces of milk protein due to manufacturing equipment. Pamela's Products have been formulated and produced to be wheat-free and gluten-free. Our products are produced on equipment that also makes products containing tree nuts, soy, eggs, and milk.
Directions Pamela's Incredible Chocolate Chunk Cookies: 1 bag Pamela's mix; 8 tbsp butter (1 stick) or butter alternative; 1 egg, large or egg replacer (prepared). Yield: 18 to 20 cookies. Using Heavy Duty Stand Mixer: Preheat oven to 350 degrees. Soften butter (or butter alternative) in mixing bowl. Add dry mix and one large egg (or egg replacer). Mix together for 1 full minute or until dough is fully incorporated. Add 1 to 2 tsp water if dough appears dry or crumbly. Place heaping tbsp scoops of dough on greased or parchment covered cookie sheet, and lightly flatten. Cookies will spread when baking. Bake for 12 to 16 minutes. For crisper cookies, increase bake time. Remove cookies with spatula from baking sheet while still warm. Cookies will have a darker color due to cocoa powder in the mix. Helpful Hint: Ice cream scoops work well for scooping dough for equal sized cookies. Hand Mixing: Preheat oven to 350 degrees. Reduce fat to seven (7) tbsp butter (or butter alternative). Melt and let cool
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