Immaculate Baking Cookie Dough Fudge Brownie Gluten Free - 14 Oz
Serving Size: 1cookie
Servings Per Container: 12
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 70|
|Total Fat||Amount Per serving 8g||12%|
|Saturated Fat||Amount Per serving 3.5g||18%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 5mg||2%|
|Sodium||Amount Per serving 70mg||3%|
|Total Carbohydrate||Amount Per serving 20g||7%|
|Dietary Fiber||Amount Per serving <1g||4%|
|Sugars||Amount Per serving 12g|
|Protein||Amount Per serving 1g|
Palm Fruit and Canola Oils, Semisweet Chocolate (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla, Salt), Powdered Sugar (Contains Corn Starch), Potato Starch, Cane Sugar, Tapioca Starch, Rice Flour, Whole Eggs, Molasses, Cocoa (Processed with Alkali), Water, Natural Flavor, Xanthan and Guar Gums, Salt, Baking Soda.
Cookie Dough, Gluten Free, Fudge Brownie
Bakes 12 jumbo cookies. Certified gluten-free. All natural. Wheat free. Dairy free. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting, all natural treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, and it remains true to those original visions. We use the best all natural ingredients, we eagerly support folk artists by making a gallery out of our packages, and we love doing what we do. -Scott. Certified gluten free by the Gluten Intolerance Group. Cookies with a Cause: Giving back is an important part of our mission, and we proudly support the Folk Artist's Foundation, which provides exposure, resources and encouragement to artists working in the folk art tradition. In 2003, Immaculate set the Guinness record for baking the world's largest cookie - measuring 102 feet in diameter, and sales of the cookie raised money and awareness for the Foundation. No need to set a recor
Warning Contains: Contains eggs and soy. Good manufacturing practices used to segregate ingredients in a facility that also processes wheat, dairy, peanuts and tree nuts.
Directions Keep dough refrigerated. 1. Preheat oven to 325 degrees F. 2. Place dough pieces 2 inches apart on ungreased baking sheet. For best results, flatten cookie dough pieces to about 1/2 inch height. 3. Bake 13-15 minutes from refrigerated. Add an additional 2-4 minutes if frozen. Some oven temperatures vary so please adjust baking time accordingly. 4. Cool for at least 5 minutes before removing cookies from baking sheet. Enjoy! We know it's tempting - but please do not eat raw cookie dough.
About the Producer Immaculate Baking
Product details/images for convenience only. Consult Product label for the most current and accurate information. We assume no liability for any inaccuracies/misstatements about Products listed on our website/app.