Gluten Free Specialties

Peanut Butter Cookie Dough

2 lb tub


INGREDIENTS: Sugar, Brown Light, 2% or less Hydrogenated Vegetable Oils (Rapeseed and Soybean), Mono and DiGlycerides, Salt, Rice Flour, High Oleic Soybean Oil Hydrogenated Soybean Oil, Hydrogenated Cottonseed, Mono and DiGlycerides, Eggs, Potato Starch, Tapioca Starch, Water, Pure Vanilla Extract, Salt, Baking Powder Double Acting, Sodium Aluminum Sulfate.

ALLERGENS: EGG, SOY, and NUTS (Peanuts). 

Keep frozen until ready to use. 

DIRECTIONS: Thaw and bring to room temperature. Mix in mixer with paddle until dough becomes soft (or knead by hand). You may need to add Water, 1 Tablespoon at a time, as needed. Scoop 2.5 oz Cookie Dough, slightly flatten and make fork pattern, if desired. Bake at 350 degrees for 10-12 minutes or until cookies are very light brown.