Cane Sugar, Brown Sugar, Garbanzo Bean Flour, Potato Starch, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour, Xanthan Gum, Baking Soda, Sea Salt (Magnesium Carbonate), Natural Vanilla Powder (Sugar, Cornstarch, Vanilla Extract).
Chocolate Chip Cookie Mix Directions: 1/2 cup butter or margarine (room temperature). 1 egg or replacement. 2 Tbsp water. Preheat oven to 350 degrees F. Grease a large baking sheet or line with parchment paper. Place 1/2 cup (1 stick) butter or margarine in a large mixing bowl. Cream with an electric mixer until soft. Add the egg and water. Blend for 30 seconds to thoroughly combine. Add cookie mix. Blend on low speed for 2 minutes, scraping down the sides of bowl with spatula as needed. Dough will look a little dry, but will combine when pressed together. Shape dough into 1 1/2 inch diameter balls (not quite 2 tablespoons each). Place balls 2 inches apart on baking sheet. Bake for 15 minutes, or until edges of cookies start to brown. Remove from oven and cool 5 minutes. Makes 24 cookies. For an eggless option, combine 1 Tbsp. cornstarch + 3 Tbsp. water. Use mixture in place of the egg called for in the directions above.
Always refer to the actual package for the most accurate information