Hand-crafted baking mixes. For the people you love. Free of the bad stuff. Gluten free. Whole Grain: 8 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Gluten-free oat flour. Premium chocolate. 30+ cookies in minutes! All natural whole grains that nourish and delight. Only 4 g of sugar per cookie. Non GMO Project verified. nongmoproject.org. GF: Certified gluten-free. The Chocolate Gene: CJ is proof positive that sons love their mothers best (at least until their first crush). CJ greets Suzie every morning with a bear hug - quickly followed by a request for home baked treats. The entire Miller clan is nuts about chocolate, a gene inherited from Suzie's dad. So Suzie started experimenting with chocolate - and then some. The result: CJ's double chocolate cookies, rich and satisfying, but not too sweet. These cookies are too good to be true, and so good for you. I caught Suzie eating two cookies for breakfast this morning while I dined on high protein, low sugar oatmeal with flax. (I, Lizann, am the real antioxidant queen.) - Lizann, Co-Founder. Suzie and Lizann, the founding friends. We'd love to hear from you! Contact us through our website: amongfriendsbakingmixes.com.
12.4 oz (352 g) x 6
0.059 dry mix
17 per pack
What You'll Need: 2 eggs + 1 tsp vanilla + 4 tbsp butter (or substitute). Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper or non-stick spray. Empty mix into large bowl. Add 2 eggs, 1 tsp vanilla, and 4 tbsp very soft butter. You can also use a combination of oil and butter, coconut oil, or vegan alternative. Beat on low speed or by hand until well combined. Form one-inch balls and place on cookie sheet 2 inches apart. Sprinkle with sugar for added sparkle. Bake 7 to 9 minutes until just set, center will be soft. Cool on sheets for 5 minutes. For prolonged storage, freeze cookies. Makes about 33 cookies.
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