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Details
Certified gluten-free. Honestly delicious. No bleached flour. No artificial preservatives. No artificial flavors. Certified gluten free by the Gluten-Free Certification Organization. We'd love to hear from you! 1-800-243-6419. www.ImmaculateBaking.com. Queen Of The Jungle Andy Saczynski: Folk artist Andy Saczynski likes to say that he turns junk into funk! He primarily works with acrylic, found objects, recycled musical instruments, reclaimed wood, metal, and copper. He doesn't go looking for these items, but somehow they always find him. He finds his artistic inspiration through music and in Florida's architecture, landscape, and wildlife. Andy and his wife have called Florida's Emerald Coast home since childhood. They married in 1999, and have five children. In March 2012, they opened Andy Saczynski Studio-Gallery in Grayton Beach, Florida. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, and it remains true to those original visions. We use wholesome ingredients, we eagerly support folk artists by making a gallery out of our packages, and we love doing what we do. Add your voice to our company recipe at www.immaculatebaking.com. We love hearing from you. Cookies with a cause. Giving back is an important part of our mission, and we proudly support the Folk Artist's Foundation, which provides exposure, resources and encouragement to artists working in the folk art tradition. In 2003, Immaculate set the Guinness record for baking the world's largest cookie - measuring 102 feet in diameter, and sales of the cookie raised money and awareness for the Foundation. 100% recycled paperboard. Carbohydrate Choices: 1. Product of Canada.
Ingredients
Sugar, Semi-sweet Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Rice Flour, Potato Starch, Cocoa Processed With Alkali, Tapioca Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Guar Gum.
Directions
Please do not eat raw cookie dough. We know it's tempting, but please do not eat raw cookie dough. You Will Need: 1/3 cup vegetable oil; 2 eggs. Baking Instructions: 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick cookie sheet). Stir cookie mix, oil and eggs in medium bowl until soft dough forms. 2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. 3. Bake 11-13 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Make dough using 1 tbsp plus 1 tsp water, 1/3 cup oil and 2 eggs. Bake 9-11 min.
Warnings
Contains soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2g3%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 105mg5%
- Total Carbohydrate 19g7%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 1g
Details
Certified gluten-free. Honestly delicious. No bleached flour. No artificial preservatives. No artificial flavors. Certified gluten free by the Gluten-Free Certification Organization. We'd love to hear from you! 1-800-243-6419. www.ImmaculateBaking.com. Queen Of The Jungle Andy Saczynski: Folk artist Andy Saczynski likes to say that he turns junk into funk! He primarily works with acrylic, found objects, recycled musical instruments, reclaimed wood, metal, and copper. He doesn't go looking for these items, but somehow they always find him. He finds his artistic inspiration through music and in Florida's architecture, landscape, and wildlife. Andy and his wife have called Florida's Emerald Coast home since childhood. They married in 1999, and have five children. In March 2012, they opened Andy Saczynski Studio-Gallery in Grayton Beach, Florida. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, and it remains true to those original visions. We use wholesome ingredients, we eagerly support folk artists by making a gallery out of our packages, and we love doing what we do. Add your voice to our company recipe at www.immaculatebaking.com. We love hearing from you. Cookies with a cause. Giving back is an important part of our mission, and we proudly support the Folk Artist's Foundation, which provides exposure, resources and encouragement to artists working in the folk art tradition. In 2003, Immaculate set the Guinness record for baking the world's largest cookie - measuring 102 feet in diameter, and sales of the cookie raised money and awareness for the Foundation. 100% recycled paperboard. Carbohydrate Choices: 1. Product of Canada.
Ingredients
Sugar, Semi-sweet Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor), Rice Flour, Potato Starch, Cocoa Processed With Alkali, Tapioca Starch, Leavening (baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Guar Gum.
Directions
Please do not eat raw cookie dough. We know it's tempting, but please do not eat raw cookie dough. You Will Need: 1/3 cup vegetable oil; 2 eggs. Baking Instructions: 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick cookie sheet). Stir cookie mix, oil and eggs in medium bowl until soft dough forms. 2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. 3. Bake 11-13 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Make dough using 1 tbsp plus 1 tsp water, 1/3 cup oil and 2 eggs. Bake 9-11 min.
Warnings
Contains soy ingredients.
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