Vegan + Gluten Free Chocolate Chip Cookie Mix
Ships to U.S. & Canada
Some restrictions applyThis is Erin McKenna’s delicious chocolate chip cookie blend! This mix yields approximately 24 cookies, and is now TOTALLY CERTIFIED NUT-FREE!
Erin McKenna opened her bakery on New York’s Lower East Side back in 2005, and since then additional storefronts have opened in Los Angeles, Santa Monica, and at Disney Springs in Orlando, and the bakery has established itself as one of America’s top destinations for drool-worthy vegan and gluten-free baked goods. Not only are all of McKenna’s cakes, pies, cupcakes, and other sweets completely vegan and gluten-free, they’re also non-GMO, sweetened with only agave nectar and vegan sugar, and all ingredients are responsibly and carefully sourced.
This package serves up to 24 people and includes 1 Chocolate Chip Cookie Mix Box
- Box yields approx 24 chocolate chip cookies
You Will Need At Home
- 3/4 Cup Unscented Coconut Oil
- 1/2 Cup Unsweetened Applesauce
- 1 Tablespoon Vanilla
Add-On Options Include:
- Babycakes Cookbook
- Bread and Butter Cookbook
- Babycakes Covers The Classics Cookbook
- Chocolate Chip Cookie Mix ships ready to use
- Upon arrival, store mix at room temperature
- Mix lasts up to 1 year at room temperature
To Make:
You Will Need (Not Included)
- 3/4 Cup Unscented Coconut Oil
- 1/2 Cup Unsweetened Applesauce
- 1 Tablespoon Vanilla
Chocolate Chip Cookies
- Preheat oven to 325°F.
- Line 2 cookie sheets with parchment paper and set aside.
- Empty dry ingredients from the box into a medium bowl and whisk until blended well.
- Add oil, applesauce, and vanilla.
- Using a rubber spatula, stir mixture until dough is formed.
- Scoop 1 tablespoon of dough onto prepared baking sheets, spacing 1 inch apart.
- Bake on the center rack for 9 minutes, rotate and bake for another 7 to 9 minutes (finished cookies will be crisp on the edges and soft in the center).
- Cool for 10 minutes before removing from sheets.
- Enjoy!
All-Purpose Baking Flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour), Sugar, Coconut Oil, Vegan Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor (Non-alcoholic), Non- Dairy Cocoa Butter), Applesauce (Apples, Water, Ascorbic Acid), Arrowroot Starch, Vanilla Extract, Baking Soda, Xanthan Gum, Salt.
Refined Sugar-Free, Gluten-Free, Wheat-Free, Dairy-Free, Egg-Free, Vegan and Kosher.
The Legendary Vegan & Gluten-Free Bakery
The Legendary Vegan & Gluten-Free Bakery
Erin McKenna opened her bakery on New York’s Lower East Side back in 2005 with two rules: create a bakery free of harmful ingredients, and wear cute uniforms. Since then, additional storefronts have opened in LA and at Disney Springs in Orlando, and the bakery has established itself as one of America’s top destinations for drool-worthy vegan & gluten-free baked goods.
Yep, you heard that right: not only are all of Erin’s cakes, pies, cupcakes, and other sweets completely vegan and gluten-free, they’re also non-GMO, sweetened with only agave nectar and vegan sugar, and all ingredients are responsibly and carefully sourced. Oh, and did we mention that it’s all DELICIOUS?!
