One of life’s truest simple pleasures is a warm, gooey chocolate chip cookie. At Krusteaz, we believe no one should be denied that joy. That’s why our gluten free chocolate chip cookie mix is quick and easy to make. Just add eggs, water, and butter to your mix and you’ll be biting into a perfect cookie in no time. With no artificial colors, no artificial flavors and no artificial preservatives, these Krusteaz cookies are the perfect gluten free treat. Krusteaz Gluten Free Chocolate Chip Cookie Mix comes in a 18-oz box.
Krusteaz Gluten Free Chocolate Chip Cookie Mix, 18 oz Box:
- DANGEROUSLY DELICIOUS: With Krusteaz Gluten Free Chocolate Chip Cookie Mix, everyone has an equal opportunity to swipe a delicious cookie from the cookie jar
- EASY TO MAKE: Simply add eggs, butter, and water, and you’ll have cookie monsters circling you in minutes
- MAKE IT YOUR OWN: Don’t stop at just cookies, this gluten free mix can be the key ingredient in many of your kitchen creations. Like the crust of a cheesecake, the base for blondies, the dough of a cup cake, or even go big and make a giant cookie cake
- INGREDIENTS WE’RE PROUD OF: All of our gluten free mixes are certified by the Gluten-Free Certification Organization
- WHAT’S INCLUDED: Each order includes one 18-ounce box with a shelf life from production of 365 days. This box is great for having a Krusteaz mix on hand when you crave it!
Specifications
Allergen-Free Statements: Gluten-Free
Brand: Krusteaz
Manufacturer: Continental Mills, Inc.
Food Form: Dry Mixes
Directions
Instructions: You’ll need: 1 Egg. 1 Stick (1/2 cup) Butter (Real butter works best. If using margarine, use one that contains more than 65% oil), softened (not melted). 1 tbsp Water. Tip: Stir in 1/2 cup chopped nuts for delicious crunch. 1. Heat oven to 350 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir with a spoon. Stir with a spoon. Stir cookie 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 8×8-inch pan. 3. Bake until golden. 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: 18-22, 2 – 1/2 -inch Cookies; Dough quantity: 1-1/2 rounded tbsp; Bake time: 14-16 minutes. Yield: 10-14, 3-1/2 -inch Cookies; Dough quantity: 2-1/2 rounded tbsp; Bake time: 19-21 minutes. Yield: 8×8-inch pan Cookie Bars; Dough quantity: Full batch; Bake time: 27-30 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding 1 tbsp Krusteaz Gluten Free All Purpose Flour.
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