Sugar, Gluten Free Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin), Brown Rice Flour, Tapioca Starch, Amaranth Flour, Corn Starch, Baking Soda, Xanthan Gum, Flake Salt.
1 box of Hodgson Mill Gluten Free Chocolate Chip Cookie Mix; 1/2 cup butter, softened; 1 large egg, room temperature; 1-2 tsp vanilla. Preheat oven to 350 degrees F. In a mixing bowl, cream together the butter and cookie mix. Add egg and vanilla and mix until completely blended. Drop large rounded teaspoonfuls of dough onto light greased or parchment paper covered baking sheet about 3-inches apart. Bake at 350 degrees F for 14-15 minutes or until the edges are lightly browned. Yield 24 - 3 inch cookies.
Always refer to the actual package for the most accurate information