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Free of the bad stuff. Hand-crafted baking mixes. Whole grain. Gluten free. No gums or fillers. For all cookie lovers! Non GMO Project verified. Certified gluten-free. Whole Grain: 8 g or more per serving. Full of the good stuff!
The Chocolate Gene: CJ is proof positive that sons love their mothers best (at least until their first crush). CJ greets Suzie every morning with a bear hug - quickly followed by a request for home baked treats. The entire Miller clan is nuts about chocolate, a gene inherited from Suzie's dad. So Suzie started experimenting with chocolate - and then some. The result: CJ's double chocolate cookies, rich and satisfying, but not too sweet. These cookies are too good to be true. I caught Suzie eating two cookies for breakfast this morning while I dined on high protein, low sugar oatmeal with flax. (I, Lizann, am the real antioxidant queen.) - Lizann, Co-Founder.
What You'll Need: 2 eggs + 1 tsp vanilla + 4 tbsp soft unsalted butter (You can also use a combination of oil and butter, coconut oil, or non-dairy substitute). Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper or non-stick spray. Empty mix into large bowl. Add 2 eggs, 1 tsp vanilla, and 4 T very soft butter. You can also use a combination of oil and butter, coconut oil, or non-dairy substitute. Beat 1-1/-2 minutes until mix combines with butter. For flatter cookies or if mix seems dry, add an extra 1-2 T of butter. Form 1-inch balls and place 2 inches apart on cookie sheet. Bake 7-9 minutes. Do not overbake these cuties - cookies will be soft to the touch. Cool on baking sheets 5 minutes.
Gluten-Free Whole Grain Oat Flour, Cane Sugar, Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Natural Flavor), Cocoa Powder, Contains 2% or Less of: Coffee Powder, Baking Soda and Sea Salt.
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