ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM AND SOYBEAN OILS, SUGAR FREE CHOCOLATE FLAVORED CHIPS (*MALTITOL, CHOCOLATE LIQUOR ALKALI PROCESSED, COCOA BUTTER, SOY LECITHIN (AN EMULSIFIER), NATURAL FLAVOR, MILK), *MALTITOL, WATER, *POLYDEXTROSE, *SORBITOL, CONTAINS LESS THAN 2% OF THE FOLLOWING: LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), NATURAL AND ARTIFICIAL FLAVOR, SALT, ACESULFAME POTASSIUM, EGGS. *EXCESS CONSUMPTION MAY HAVE A LAXATIVE EFFECT
DO NOT CONSUME RAW COOKIE DOUGH. USE SAFE FOOD HANDLING PROCEDURES. 1. USE FRESH PARCHMENT PAPER ON SHEET PAN FOR EVERY BAKE. CLEARLY LABEL EACH PARCHMENT PAPER 'SUGAR FREE' ASSURING NO MIXING WITH FULL SUGAR COOKIE DOUGH. 2. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6X4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. DO NOT MIX SUGAR FREE COOKIE DOUGHS WITH FULL SUGAR COOKIE DOUGHS ON A PAN. 3. COOKIES MAY BE BAKED FROM FROZEN OR THAWED. THAWED COOKIE BAKE TIME WILL BE SHORTER AND PRODUCE SLIGHTLY LARGER SPREAD. 4. BAKING TIME AND TEMPERATURE GUIDELINES: DECK OVEN: 375°F 10-14 MINUTES RACK OVEN: 325°F 10-12 MINUTES CONVECTION OVEN: 325°F 10-12 MINUTES. (NOTE: OVEN TEMPERATURES VARY, BAKE COOKIES UNTIL LIGHTLY BROWN.) 5. REMOVE FROM OVEN AND REMOVE COOKIES FROM PAPER WHEN PAN IS COOL TO THE TOUCH, ABOUT 45 MINUTES. DISCARD USED PARCHMENT PAPER. 6. DISPLAY OR PACKAGE AS DESIRED. NOT A LOW CALORIE FOOD
CONTAINS: EGGS, MILK, SOY, WHEAT
MAY CONTAIN PEANUTS AND TREE NUTS
DERIVED FROM BIOENGINEERING
