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Scratch & Grain Baking Co Cookie Kit, Gluten Free, Snicker Doodle
Scratch & Grain Baking Co Cookie Kit, Gluten Free, Snicker Doodle
1 each
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About
Details
Just add butter & egg. Makes 11 to 13 large cookies. Fun & easy homemade baking! All natural. Fresh, delicious, made-from-scratch taste. Wholesome ingredients, including flax seed. Convenient, quick and simple. No mess. Portion control. Individually packaged ingredients. All natural baking mix. 5% of profits go to charity! Our Cookie Kits make homemade baking fun and easy without the mess, hassle, and excess of traditional baking. We set out to make baking mixes that use high quality, organic and all-natural ingredients that are wholesome and healthier, such as heart-healthy flax and whole wheat or gluten free flours. So we created just that! No one will know these delicious cookies are the healthier ones. We also realize the value of moderation, as well as baking from scratch. Our kits intentionally make less than traditional recipes and mixes, and our ingredients are individually packaged so you can make any changes you want. Plus, you know exactly what is in your cookie. Learn more about us and our products at www.scratchandgrain.com. Non GMO. Proudly made in Portland, Oregon.
Ingredients
Organic Gluten Free Flour Blend (organic Sweet Brown Rice Flour, Organic Tapioca Starch, Organic Brown Rice Flour, Organic Arrowroot Powder, Organic Sorghum Flour, Xanthan Gum), Organic Evaporated Cane Sugar, Organic Light Brown Sugar (organic Cane Sugar, Organic Molasses), Organic Ground Golden Flaxseeds, Baking Soda (sodium Bicarbonate) Organic Ground Cassia Cinnamon, Cream Of Tartar, Organic Vanilla Powder (organic Sucrose, Organic Vanilla Bean Extractives), Sea Salt.
Directions
You Will Need: 1 large egg; 6 tablespoons butter; 2 bowls & spoon (or fork); cookie sheet. Preheat oven to 400 degrees F. Soften 6 tablespoons of unsalted butter. Set butter out until it is room temperate and easily bendable. Tip: To quickly soften butter, try cutting the butter into small chunks and let sit for 10-20 mins. You can also microwave the wrapped stick of butter for 5 seconds at a time, flipping it onto its side each time until softened. In a medium bowl, blend the softened butter, (1) baking soda, (2) vanilla powder, (3) salt, and (4) cream of tartar until smooth. Add 1 large egg, (5) cane sugar, (6) brown sugar, and (7) flax. Beat until fluffy and lightens in color. Stir in the (8) flour and mix until no flour is visible. Mix the (9) sugar and (10) cinnamon in a small bowl or plate and set aside. Scoop 1 to 2 inch balls of dough into the cinnamon and sugar mixture. Gently roll the dough to coat. Not scooping well? Refrigerate the dough for 15 to 30 mins until the dough is firm enough to scoop. Place coated dough onto the ungreased cookie sheet, making 11 to 13 cookies. Bake for 9-11 minutes, then transfer the cookies immediately to a wire rack to cool. Do not under cook. Under cooking will cause the cookies to flatten. Tips and Suggestions: Microwave Cooking: Cook on high for 30 to 50 seconds in a microwave safe dish. High Altitude Cooking: You may want to increase the oven temperature. Using Canola or Vegetable Oil (Vegetarian): Replace the butter with 6 tablespoons of oil. For a Low-Fat Version: Replace the butter with 5 tablespoons of applesauce.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 5g8%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 130mg5%
- Total Carbohydrate 27g9%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 1g
Details
Just add butter & egg. Makes 11 to 13 large cookies. Fun & easy homemade baking! All natural. Fresh, delicious, made-from-scratch taste. Wholesome ingredients, including flax seed. Convenient, quick and simple. No mess. Portion control. Individually packaged ingredients. All natural baking mix. 5% of profits go to charity! Our Cookie Kits make homemade baking fun and easy without the mess, hassle, and excess of traditional baking. We set out to make baking mixes that use high quality, organic and all-natural ingredients that are wholesome and healthier, such as heart-healthy flax and whole wheat or gluten free flours. So we created just that! No one will know these delicious cookies are the healthier ones. We also realize the value of moderation, as well as baking from scratch. Our kits intentionally make less than traditional recipes and mixes, and our ingredients are individually packaged so you can make any changes you want. Plus, you know exactly what is in your cookie. Learn more about us and our products at www.scratchandgrain.com. Non GMO. Proudly made in Portland, Oregon.
Ingredients
Organic Gluten Free Flour Blend (organic Sweet Brown Rice Flour, Organic Tapioca Starch, Organic Brown Rice Flour, Organic Arrowroot Powder, Organic Sorghum Flour, Xanthan Gum), Organic Evaporated Cane Sugar, Organic Light Brown Sugar (organic Cane Sugar, Organic Molasses), Organic Ground Golden Flaxseeds, Baking Soda (sodium Bicarbonate) Organic Ground Cassia Cinnamon, Cream Of Tartar, Organic Vanilla Powder (organic Sucrose, Organic Vanilla Bean Extractives), Sea Salt.
Directions
You Will Need: 1 large egg; 6 tablespoons butter; 2 bowls & spoon (or fork); cookie sheet. Preheat oven to 400 degrees F. Soften 6 tablespoons of unsalted butter. Set butter out until it is room temperate and easily bendable. Tip: To quickly soften butter, try cutting the butter into small chunks and let sit for 10-20 mins. You can also microwave the wrapped stick of butter for 5 seconds at a time, flipping it onto its side each time until softened. In a medium bowl, blend the softened butter, (1) baking soda, (2) vanilla powder, (3) salt, and (4) cream of tartar until smooth. Add 1 large egg, (5) cane sugar, (6) brown sugar, and (7) flax. Beat until fluffy and lightens in color. Stir in the (8) flour and mix until no flour is visible. Mix the (9) sugar and (10) cinnamon in a small bowl or plate and set aside. Scoop 1 to 2 inch balls of dough into the cinnamon and sugar mixture. Gently roll the dough to coat. Not scooping well? Refrigerate the dough for 15 to 30 mins until the dough is firm enough to scoop. Place coated dough onto the ungreased cookie sheet, making 11 to 13 cookies. Bake for 9-11 minutes, then transfer the cookies immediately to a wire rack to cool. Do not under cook. Under cooking will cause the cookies to flatten. Tips and Suggestions: Microwave Cooking: Cook on high for 30 to 50 seconds in a microwave safe dish. High Altitude Cooking: You may want to increase the oven temperature. Using Canola or Vegetable Oil (Vegetarian): Replace the butter with 6 tablespoons of oil. For a Low-Fat Version: Replace the butter with 5 tablespoons of applesauce.
Common questions
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