Mix. Bake. Devour. Finally, a gluten-free cookie mix that crumbles in your mouth, not in your hand. Just add butter, milk and an egg (or vegan alternatives) to WTF’s blend of plant-based flours for cookies that will have people drooling over your baking tray. Each bag makes 24 regular-sized cookies. If you only use a portion of the bag, store it in a cool, dry place until your next baking spree.
So easy, a toddler could do it; but then it would be a complete mess and you’d be finding cookie dough in weird places for days, make that months. We digress. Mix together ½ cup of softened plant based butter, ¼ cup of plant based milk, a beaten egg (you can sub the egg for 2Tbsp of butter in this recipe), and 1 tsp of vanilla essence (optional). Add in your packet of WTF Chocolate Chip Cookie Mix and stir to combine. Roll the dough into small balls, about the size of a golf ball. Space them out on a baking tray lined with parchment paper (no one likes sticky balls). Press them down a little bit with a fork or spatula, but don’t completely flatten them as they spread out as they bake. Bake at 350°C for 12 minutes for soft, chewy cookies or leave them in there for an extra two or three minutes, until the edges turn golden, for a cookie with more crunch. Serve with a smile, because you already snacked on one (and stashed a few more for later).
Sugars [(Organic Brown Sugar (Organic Raw Cane Sugar and Organic Molasses), Cane Sugar], Chocolate chips (organic cane sugar, unsweetened chocolate, cocoa butter), Sorghum Flour, Millet Flour, Tapioca Starch, Sodium Bicarbonate (leavening agent), Sea Salt, Xanthan Gum.
Serving Size: 21g
Amount per Serving: 90 Calories, 1g Protein, 2g Total Fat, 17g Carbs, 9g Sugars, 60mg Sodium, 1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 0g Dietary Fiber
Vegan, Non-GMO, Gluten Free, Peanut Free