King Arthur Gluten Free Cookie Mix

16 oz

$7.26 each($0.45 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Simple pleasures await you. We've created this gluten-free mix so that everyone can enjoy their favorite cookies, in whatever flavor or variety you love. Our base mix recipe makes a buttery brown sugar cookie, then you can stir in your add-ins to customize: chocolate chips, raisins, dried fruit, and nuts. Make them differently every time if you like, but we promise they'll always taste delicious!
Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it’s a tough job, but we’re up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!

Highlights

Nutrition Facts
Mix
about 24 servings per container
Serving Size
2.00 tbsp mix
- Amount Per Serving
  Calories
  70
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  150mg
  7%
- Potassium
  40mg
  0%
- Calcium
  10mg
  0%
- Iron
  0.4mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
Prepared
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Cholesterol
  20mg
  7%
- Sodium
  150mg
  7%
- Potassium
  40mg
  0%
- Calcium
  10mg
  0%
- Iron
  0.4mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Gluten Free Whole Grain Oat Flour, Rice Flour, Cane Sugar, Brown Sugar, Molasses (Molasses, Maltodextrin), Salt, Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Corn Starch, Monocalcium Phosphate), Natural Vanilla Flavor, Xanthan Gum.
Allergens and safety warnings
Do not eat raw mix, dough, or batter.
You'll Need: 1/2 cup (8 tablespoons) softened butter (to make non-diary, use vegetable shortening) or shortening. 1 large egg. 2 tablespoons water. 1-3 cups add-ins (see below), optional. Baker’s Tip: For soft and chewy cookie bars, mix in additional 2 tablespoons butter, additional 2 tablespoons water, and 3 cups add-ins, along with melted butter, egg, water, and cookie mix. Press into greased 9 inches x 13 inches pan and bake for 20 to 25 minutes, or until top is lightly browned. Directions: (1). Preheat oven to 350 degrees F. Place half of mix in bowl and beat in butter. Add egg and water and beat until fluffy. Beat in remaining mix, scraping bottom and sides of bowl. If desired, stir in up to 3 cups chocolate chips, nuts, or dried fruit. (2). Drop dough by heaping tablespoonfuls onto ungreased baking sheets, leaving 2 inches between cookies. Gently flatten cookies to 1/2 inches thick. (3). Bake cookies until just browned, 10 to 12 minutes. Cool on pan for 5 minutes before transferring to rack to cool completely. For guidelines on baking at high altitude visit Bakewith.us/Altitude. Mix it up with cheesecake cookie bars. Get two decadent desserts in one by topping this buttery brown sugar cookie crust with a layer of creamy, lemony cheesecake filling.