White rice flour, cane sugar, potato starch, tapioca flour, non-alluminated baking powder, xanthan gum, sea salt.
Makes 20 cookies
ALL YOU NEED IS:
1/2 cup melted margarine*
1/4 cup rice milk**
2 1/2 tsp vanilla
Sugar Cookie Mix
1. HEAT oven to 325°F.
2. BLEND margarine*, rice milk**, vanilla and cookie mix at medium speed.
3. ROLL the cookies into 1-inch balls and place them onto an ungreased cookie sheet about 2 inches apart.
4. BAKE 12-14 minutes or until they are a light golden brown.
Cool 1 minute before removing from your cookie sheet
Cool completely before storing in an airtight container
*Substitute dairy free margarine or butter† according to your needs.
**Substitute plain soy milk or milk† according to your needs.
†Unless you are allergic to this ingredient