Voted #1 Gluten Free Cookie Mix byGF consumers THREE Years in a Row! 22-oz can makes 60 cookies. NO brown rice flour, so NO GRIT! Non-GMO, vegan, dairy-free. Certified gluten free (GFCO) & Kosher (OU). Never flat or oily, never gritty or crumbly. Freeze the dough for scoop-and-bake convenience.
 
Non-GMO Ingredients: Brown Sugar, Cane Sugar, Modified Tapioca Starch, Potato Starch, Cornstarch, White Rice Flour, Corn Flour, Xanthan Gum, Baking Soda, Salt, Vanilla Powder, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate)
 
INGREDIENTS TO ADD:
½ cup butter or vegan butter
½ cup mild oil (like safflower oil, sunflower oil, avocado oil, extra virgin olive oil, coconut oil, etc.) OR vegetable/palm oil shortening
2 large eggs (or substitute like Ener-G egg replacer or 1/2 cup applesauce)
½+ cup chocolate chips or raisins, etc.
INSTRUCTIONS:
Beat butter and shortening with half of the cookie mix until light. Add eggs/substitute and beat until incorporated. Add remainder of cookie mix and mix until dough holds together. Fold in chips or other additions.
Cover dough and refrigerate or bake immediately. Dough may also be frozen as a log for slice and bake cookies or frozen as dough balls to bake later.
Preheat oven to 350° F or 325° F convection. Line cookie sheets with parchment. Place teaspoons of dough onto parchment and flatten slightly with the back of a spoon. Bake 8-10 minutes, depending on how chewy you like your cookies. Cool on a wire rack before removing from parchment.
Makes 40-50 cookies, depending on size.