Our Chocolate Cookie Mix makes perfect double chocolate chip cookies, and one bag makes a generous batch of 36 large cookies or 100 small ones! The dough freezes very well, so you can keep some on hand to bake fresh cookies whenever you like. You can also add other flavors and mix-ins to customize your cookies, like instant coffee and walnuts, or white chocolate chips and cranberries! We use our all-purpose flour with The Plant Based Egg in our baking mixes, and that means your cookies will always come out great and have a superior texture. No need to add xanthan gum, guar gum, or eggs!

We recommend using a high-protein plant milk with our baking mixes for the very best results. Examples are soy milk, Ripple, Bolthouse, or any other plant milk with at least 8 grams of protein per cup. If you can’t use one of these, then flax milk is the next best choice. Your choice of vegan butter is also important because they differ considerably in water and fat content. We use Earth Balance Buttery Spread in the tub and it also comes in a soy free version. It has 11 grams of fat per 1 TBS (14 g) serving and it works very well in baking. If you wish to use another brand, be sure it contains at least 9 g of fat per 1 TBS (14 g) for the best results.

For thinner cookies for making ice cream sandwiches, add an additional 1 TBS of plant milk when making the dough. Let the cookies cool completely on the pan before removing them from the parchment. Sandwich lots of softened vegan ice cream between two cookies, then wrap the sandwich in plastic wrap and freeze until the ice cream is hardened again.

For our favorite holiday cookies, unwrap 6 regular-sized candy canes and place them in a ziplock bag. Use a rolling pin to break them into very small chunks (Spangler brand is top 8 allergen free). Add 1/2 tsp peppermint extract with the plant milk when you make the chocolate cookie dough, then stir in the crushed candy cane pieces along with the chocolate chips. The candy will make the cookies spread unevenly, so use a spatula to reshape them into pretty rounds as soon as you take the pan out of the oven.

Like all of our products, this cookie mix is gluten free, top 8 allergen free, sesame free, and non-GMO! It is produced in a dedicated facility that is free from all of those, so there is no risk of cross-contamination.

Ingredients: Freely Vegan Flour (Whole Grain Blend [brown rice flour, sorghum flour, millet flour], White Rice Flour, Potato Starch, Tapioca Flour, The Plant Based Egg [psyllium husk, flaxseed, apple/citrus pectin, agar, milled chia, sunflower lecithin], Sweet Rice Flour, Potato Flour), Brown Sugar (cane sugar, molasses), Cane Sugar, Cocoa Powder, Dutch Cocoa (processed with alkali), Vanilla Powder (dextrose, select vanilla beans), Baking Soda, Salt, Arrowroot Flour.