Specialty Flour Blend (Tapioca Starch, Rice Flour), Sugar, Brown Sugar, Whole Grain Brown Rice Flour, Cornstarch, Molasses (Molasses, Maltodextrin), Salt, Natural Vanilla Flavor, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Baking Soda.
You will need: 1/2 cup soft butter or vegetable shortening; 1 large egg; 2 tablespoons water; 1 to 3 cups add-ins (optional). For a diary free version: choose vegetable shortening instead of butter. 1. Preheat the oven to 350F. 2. Put about half the cookie mix in a bowl, and beat in the butter. Add the egg and water, and beat until fluffy. 3. Beat in the remaining cookie mix, scraping the bottom and sides of the bowl. If desired, add 1 to 3 cups chocolate chips, nuts, or dried fruit. 4. Drop by heaping tablespoonfuls onto ungreased baking sheets, leaving 2" between cookies. Gently flatten cookies to 1/2" thick. 5. Bake until just browned, 10 to 12 minutes. 6. Remove from the oven, let the cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely. For warm cookies anytime, scoop dough balls, freeze, and bake when desired.
Always refer to the actual package for the most accurate information