Unbleached flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], evaporated cane juice, natural vanilla flavor, non-alluminated baking powder, sea salt.
To make 20 cookies,
ALL YOU NEED IS:
1/2 cup melted margarine*
1/4 cup rice milk**
Sugar Cookie Mix
1. HEAT oven to 350°F
2. STIR margarine*, rice milk**, and cookie mix are medium speed.
3. ROLL the cookies into 1-inch balls and place them onto an ungreased cookie sheet about 2-inches apart.
4. BAKE 8-10 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.