GF Pantry has a massive range of gluten free and allergy friendly snacks, including biscuits, cookies, chips, crackers, lollies, chocolates, jellies, puddings and more!
At GF Pantry our core is always to be Coeliac Safe! But we also cover so many other allergens and Dietary needs including, Gluten Free, Wheat Free, Dairy Free, Lactose Free, Nut Free, Peanut Free, Egg Free, Soy Free, Vegan, Kosher, Halal, Organic, and so many more!- Adri's Gingerbread
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- Crispy Fruits
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- Serious Food Co
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- Sweet William
- The Good Crisp Company
- Valley Produce Co
- Well & Good
- YOMO Gluten Free
- Yum Earth
Filter
- Adri's Gingerbread
- Allsep
- Alpha
- Alpro
- Bains Wholefoods
- Bobs Red Mill
- Busy Bees
- Buttermilk
- Byron Bay Cookies
- Clarana
- Crispy Fruits
- Dandies
- Eskal
- Fodmapped
- Freedom Confectionery
- Funday
- Future Bake Australia
- Go Max Go
- GoodnessMe
- Hazerbaba
- House Of Biskota
- Just Whole Foods
- Kea Cookies
- Koochikoo
- Leda
- Lovemore
- Melindas Gluten Free Goodies
- Molly Woppy
- Moo Free
- Organic Times
- Orgran
- Rick Grants
- Schar
- Serious Food Co
- Simply Delish
- Simply Wize
- Sweet Lounge
- Sweet William
- The Good Crisp Company
- Valley Produce Co
- Well & Good
- YOMO Gluten Free
- Yum Earth
Rick Grants Chocolate Chip Cookie Mix - 420g
Rick Grants Chocolate Chip Cookie Mix - 420g
Rick Grant's Gluten Free Chocolate Chip Cookie Mix are cafe style cookies that are truly delicious - try to stop at one! Indulgence without the guilt! Every bite of these Allergy Friendly cookies will have you reaching for more. This Rick Grants Mix is Gluten Free, Wheat Free, FODMAP Friendly, Dairy Free, Lactose Free and Vegetarian.
Rick Grants is an Australian Company.
Ingredients:
- 1 Large Egg (50mls)
- 100g Nuttelex (Or Dairy Free Margarine of choice*)
- 45mls Vegetable Oil
- 1 Teaspoon Vanilla Essence
Directions:
- Sift mix into a large bowl. Tip the chocolate chips into the mix
-
In a bowl of an electric mixer add the Nuttelex, Egg, and Vanilla and cream the mixture until combined.
- Add the sifted mix to the Nuttelex mixture and blend together on slow speed until mix has been incorporated.
- Remove the mixing bowl from the mixer and place a tablespoon of cookie dough onto a baking paper lined oven tray.
- Roll the cookie dough into balls and flatten slightly.
- Place into a 175°C preheated oven and bake for 12-13 minutes, until cookies are golden. For a crunchier cookie cook for 2-3 minutes more.
- Remove the cookies from the oven and allow to cool on the tray. Once cool place cookies onto a cooling rack to cool completely.
- Enjoy when cookies are completely cool with freshly brewed tea or coffee, or anytime for a delicious snack... Enjoy!
Tip: The cookies will keep well in an airtight container and are great to add to kids lunch boxes. Just pop the cookies in a zip bag to keep them crunchy and fresh...Enjoy!
*Note: Butter can be substituted for the margarine if preferred.
TIP: For a delicious topping, combine 1/2 Teaspoon Cinnamon with 2 Teaspoons Caster Sugar. Brush cake with melted Butter or Margarine and sprinkle the combined Cinnamon and Sugar generously over the top.... Enjoy!Flour Blends: Rice, Tapioca; Starch: Maize, Potato; Sugar, Choc Chips (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soy Lecithin). Xanthan Gum, Raising Agents: 500, 336.
Contains Soy Lecithin
Servings per pack: 20
Serving Size: 25g
Per Serve | Per 100g | |
Energy | 399kJ | 1600kJ |
Protein | 0.6g | 2.5g |
Fat - Total | 1.1g | 4.3g |
- Saturated | 0.6g | 2.4g |
Carbohydrate | 20.4g | 81.5g |
- Sugars | 9.8g | 39.3g |
Sodium | 5mg | 19mg |