Note: Due to the high demand of the holiday season, please call ahead to check for the availability of all mixes: 780-444-3344

Vegan, no need to add eggs or dairy. Makes approximately 20 cookies.

Directions:

For Drop Cookies:

Preheat oven to 350 degrees. To one package of cookie mix, add 1 teaspoon (5 mL) of vanilla extract, and approx. 1 cup (250 mL) water or milk of your choice. Stir by hand until just combined and let rest for 15 minutes before baking. Using an ice cream scoop, drop dough about 2″ (5 cm) apart onto a cookie sheet lined with baking parchment paper. Bake until edges are light brown, approx. 10-12 minutes. Makes approx. 20 cookies.

For Rolled Cookies:

Preheat oven to 350 degrees. To one package of cookie mix, add 1 teaspoon (5 mL) of vanilla extract, and 3/4 cup (187.5 mL) water or milk of your choice. Stir by hand until just combined and let rest for 15 20minutes before baking. Divide dough into 2.6 oz (75 g) balls and roll out. Place cookies 2″ (5 cm) apart on a cookie sheet lined with baking parchment paper. Bake until edges are light brown, approx. 10-12 minutes. Makes approx. 20 cookies.

Ingredients

Rice flour, tapioca starch, cocoa powder, semi-sweet chocolate chips (cocoa butter, soy lecithin), cane sugar, non-hydrogenated palm shortening, organic canola oil, xanthan gum, baking soda, baking powder (contains cornstarch), salt.

Please note: These instructions are guidelines only as individual oven temperatures may vary.

Product availability varies daily and not all items may be in stock. While we are a dedicated Gluten Free Bakery and can accommodate other allergies, it is the customer’s responsibility to disclose and confirm any dietary or allergen needs.

For allergen details, product availability, questions, or to place an order, please contact us at 780.444.3344 during business hours.