America’s favorite cookie made even better with a hint of oaty goodness. This vegan, gluten-free Upcycled Oat Chocolate Chip Cookie mix yields 20 fresh-baked cookies with crispy edges, soft chewy centers, and notes of butterscotch, brown sugar, and vanilla. Renewal Mill baking mixes are easy to use ("just add oil & water") and feature upcycled ingredients like oat milk flour. It's sustainable indulgence at its finest!

INGREDIENTS: Vegan Light Brown Sugar*, Chocolate Chips (Organic Cane Sugar*, Unsweetened Chocolate, Cocoa Butter, Dextrose), Vegan Cane Sugar*, White Rice Flour, Potato Starch, Oat Milk Flour (Oats, Water)+, Garbanzo Bean Flour, Organic Pea Starch*+, Organic Vanilla Powder* (Organic Cane Sugar*, Organic Vanilla Bean Extractives*), Sea Salt, Natural Flavor, Baking Soda, Xanthan Gum

*Organic

+Upcycled

1/3 cup + 1 tbsp neutral oil such as grapeseed, sunflower, or vegetable oil. 1/4 cup + 2 tbsp water. Heat the oven to 350 degrees F. Pour the entire bag of mix into a bowl. Add oil and water. Stir until all ingredients are moistened and form a soft dough. Drop heaping teaspoons of dough 2 inches apart on an ungreased cookie sheet. Bake in the center of the oven until cookies are rich brown with slightly darker edges, 12-15 minutes. Rotate the cookie sheet halfway through the baking time. Cool the cookies for 1 minute on the baking sheet. Use a thin spatula to transfer cookies to a rack to cool. Allow the cookie sheet to cool completely between batches.