Gluten free. Tested and confirmed Gluten Free in our quality control laboratory. Dear Friends. I think everyone can agree, there's something magical about the aroma of fresh baked cookies coming out of the oven. But in today's busy world, it can be hard to find the time to make something special especially if you follow a gluten free diet. That's why we created a line of delicious gluten free mixes that can be prepared in minutes and offer the traditional flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating! To your good health, - Bob Moore. bobsredmill.com. Find more recipes at bobsredmill.com. For information and recipes, visit bobsredmill.com. An employee-owned company.

Gluten Free Flour Blend (sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Sugar, Brown Sugar, Sea Salt, Baking Soda, Natural Vanilla Flavor Powder (sugar, Cornstarch, Vanilla Oleoresin).

Mix: 1/2 Cup butter or margarine (room temperature); 1 Egg or replacement (For an eggless option, combine 1 tbsp cornstarch + 3 tbsp water. Use mixture in place of the egg called for in the directions above.); 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 tbsp 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.