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Immaculate Baking Cookie Mix, Chocolate Chip
Immaculate Baking Cookie Mix, Chocolate Chip
19 oz
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About
Details
Honestly delicious. No artificial flavors. Gluten free. No bleached flavor. No artificial preservatives. Kites Pat Juneau. Born in 1965 and raised in rural Louisiana, pat Juneau recalls a childhood where making things was a natural response to being short on money. If you wanted something you couldn't afford, ingenuity paid off. His mother made quilts and clothes for the family and Pat soon put his own hands to good work. He has crafted objects of beauty in many media, but once he cut and painted metal, he knew he'd found the right thing. Pat feels strongly that his work is a way of protecting and preserving his Louisiana roots. Pat's work has been purchased by numerous regional museums. 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 the best wholesome ingredients, we eagerly support fold 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. - Scott. Cookies with a Cause: Giving back is an important part our mission, and we proudly support the fold artist's foundation, which provides exposure, resources and encouragement to artist 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. www.immaculatebaking.com. We'd love to hear from you! 1-800-243-6419. 100% recycled paperboard. Carbohydrate Choices: 1-1/2. Product of Canada.
Ingredients
Rice Flour, Semi-sweet Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.
Directions
You will need: 1 stick (1/2 cup) butter, softened (to soften butter directly form refrigerator, microwave unwrapped stick on high 10-15 seconds) (not melted); 1 teaspoon gluten-free vanilla; 1 egg. Baking Instructions: 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, vanilla and egg in medium bowl, until soft dough forms. 2. Drop dough by rounded tablespoonful's 2 inches apart onto ungreased cookie sheet. 3. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cook completely; store in airtight container. Allow cookie sheet to cool between batches. To prepare with vegetable oil, make dough using 1/2 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. High altitude (3500-6500 ft): No change.
Warnings
Contains soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 1.5g2%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 120mg5%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 1g
Details
Honestly delicious. No artificial flavors. Gluten free. No bleached flavor. No artificial preservatives. Kites Pat Juneau. Born in 1965 and raised in rural Louisiana, pat Juneau recalls a childhood where making things was a natural response to being short on money. If you wanted something you couldn't afford, ingenuity paid off. His mother made quilts and clothes for the family and Pat soon put his own hands to good work. He has crafted objects of beauty in many media, but once he cut and painted metal, he knew he'd found the right thing. Pat feels strongly that his work is a way of protecting and preserving his Louisiana roots. Pat's work has been purchased by numerous regional museums. 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 the best wholesome ingredients, we eagerly support fold 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. - Scott. Cookies with a Cause: Giving back is an important part our mission, and we proudly support the fold artist's foundation, which provides exposure, resources and encouragement to artist 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. www.immaculatebaking.com. We'd love to hear from you! 1-800-243-6419. 100% recycled paperboard. Carbohydrate Choices: 1-1/2. Product of Canada.
Ingredients
Rice Flour, Semi-sweet Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.
Directions
You will need: 1 stick (1/2 cup) butter, softened (to soften butter directly form refrigerator, microwave unwrapped stick on high 10-15 seconds) (not melted); 1 teaspoon gluten-free vanilla; 1 egg. Baking Instructions: 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter, vanilla and egg in medium bowl, until soft dough forms. 2. Drop dough by rounded tablespoonful's 2 inches apart onto ungreased cookie sheet. 3. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cook completely; store in airtight container. Allow cookie sheet to cool between batches. To prepare with vegetable oil, make dough using 1/2 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. High altitude (3500-6500 ft): No change.
Warnings
Contains soy ingredients.
Common questions
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