Bob's Red Mill, Chocolate Chip Cookie Mix, Gluten Free, 22 oz (623 g)8 Reviews
Expiration Date: May 2016
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Shipping Weight: 1.66 lbs (0.75 kg)
The Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
- Product Code: BRM-00467
- UPC Code: 039978004673
- Package Quantity: 22 oz (623 g)
- Dimensions: 1.9 x 4.2 x 6.5 in, 1.4 lbs (0.64 kg)
- Volume Discount
- Easy to Make
- Wheat Free
- All Natural Product
- You Can See Our Quality
At last, homemade chocolate chip cookies that are free from gluten, bursting with extraordinary flavor! Made from the finest all natural ingredients, these amazingly delectable cookies are quick and easy to prepare. Soft on the inside with a delicate crispiness outside, these cookies will delight with every chocolaty bite!
Bob’s Red Mill products labeled Gluten Free are milled and blended in our dedicated gluten free mill room, packaged in our dedicated gluten free packaging room, and batch tested in our dedicated gluten free quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free.
Chocolate Chip Cookie Mix Directions
- 1/2 Cup Butter or Margarine (room temperature)
- 1 Egg or replacement*
- 2 Tbsp. Water
Preheat oven to 350°F. Grease a large baking sheet or line with parchment paper. Place 1/2 cup (1 stick) butter or margarine in a large mixing bowl. Cream with an electric mixer until soft. Add the egg and water. Blend for 30 seconds to thoroughly combine. Add cookie mix. Blend on low speed for 2 minutes, scraping down the sides of bowl with spatula as needed. Dough will look a little dry, but will combine when pressed together.
Shape dough into 1 1/2 inch diameter balls (not quite 2 tablespoons each). Place balls two inches apart on baking sheet. Bake for 15 minutes, or until edges of cookies start to brown. Remove from oven and cool 5 minutes. Makes 24 cookies.
*For an eggless option, combine 1 Tbsp. cornstarch + 3 Tbsp. water. Use mixture in place of the egg called for in the directions above.
Evaporated cane juice, brown sugar, garbanzo bean flour, potato starch, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), tapioca flour, whole grain sorghum flour, fava bean flour, xanthan gum, baking soda, sea salt (magnesium carbonate), natural vanilla powder (sugar, cornstarch, vanilla extract).
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 2 cookies (50 g dry mix)|
|Servings Per Container: 12|
|Calories from Fat||20||90|
|Amount Per Serving:||% Daily Value**||% Daily Value**|
|Total Fat||2 g*||3%||16%|
|Saturated Fat||1 g||5%||30%|
|Trans Fat||0 g|
|Total Carbohydrate||41 g||14%||14%|
|Dietary Fiber||3 g||10%||10%|
|*Amount in mix.
** Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
iHerb Customer Reviews
Wonderful gluten-free cookies!