INGREDIENTS: WHEAT STARCH, SUGAR, BROWN SUGAR, CORNSTARCH, MODIFIED FOOD STARCH, EMULSIFIER (PROPYLENE GLYCOL ESTERS, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CALCIUM SILICATE), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), SALT, SOY LECITHIN.
CONTAINS: WHEAT, SOY, CORN
Prep time: 5 minutes
Bake time: 12-15 minutes
Makes: 18 cookies
Serving Size: 1 cookie (22 g dry mix)
You will need:
8 Tablespoons Dairy-Free Unsalted Margarine* (softened)
1/4 cup water
*note using butter is acceptable but will increase the protein and amino acid content
- Preheat oven to 370 F
- Stir cookie mix, water and margarine in a large bowl. (Note: Cookie mix will look dry, continue to work in drier portions until dough is formed).
- Drop spoonful of dough, about 1 Tbsp each, 2 inches apart on ungreased cookie sheet.
- Bake for 12-15 minutes. Cool 1-2 minutes before transferring to cooling rack.
- Cool completely. Store in airtight container.
Must be used under strict medical supervision. Not intended as the sole source of nutrition. Not suitable for wheat-free diets.
This product can be stored unopened for up to 16 months in a cool, dry place (out of direct sunlight). Once opened store in an airtight container and use within one month.