All Natural
Certified Vegan

*We Understand*

Family

Patsy and Chip Rosenberg are proud to own and operate Cherrybrook Kitchen as a family business. Patsy has multiple food allergies and developed these mixes from scratch. Their goal is to make life a bit sweeter by providing desserts that are both safe and delicious for all to enjoy.

Suggested Use

Baking Instructions

Makes 20 cookies.

All You Needs Is:

1/2 cup melted margarine*

1/4 cup rice milk/p>

2-1/2 tsp vanilla

Sugar Cookie Mix

Heat oven to 325.
Blend margarine* rice milk vanilla and cookie mix at medium speed.
Roll the cookie into 1 inch balls and place them onto an ungreased cookie sheet about 2 inches apart.
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.
Enjoy

*Substitute dairy free margarine or butteraccording to your needs.

Substitute plain soy milk or milkaccording to our needs.

nless you are allergic to this ingredient.

Other Ingredients

White rice flour evaporated cane juice potato starch tapioca flour non-alluminated baking powder xanthan gum sea salt.

Worry-free

Cherrybrook Kitchen mixes are prepared on dedicated equipment that does not produce dairy or egg products. We have strict manufacturing protocols and we batch test for the presence of peanuts dairy egg and gluten for consumer safety. A peanut-and tree nut-free facility eliminates concerns of cross contamination.

Peanut free dairy free egg free nut free wheat free gluten free.