You want to bake warm and chewy homemade cookies, just like your mom use to, but you don't have the energy or the time, and store-bought cookie dough uses old refined white flour and a boat-load of refined white sugar.
Why not try our Bake-At-Home Rye& Peanut Butter Chocolate Chip cookies? Just place the pre-portioned cookie dough balls on a baking tray, slide them in the oven and let your home fill with the amazing smell of fresh baked cookies.
In just 11 minutes you can pull them out of the oven and you'll have soft and chewy cookies with a delightful creamy peanut butter flavour and warm pockets of melted chocolate.
About Our Cookies
Our cookies are made with our freshly milled stoneground flour which we milled using our Austrian-made stoneground miller. We use organic wheat berries that are grown by Treasure Life Farms in Creston and Fieldstone Organic in Armstrong.
We use unsifted, 100% whole grain flour for our cookies which gives them a more complex flavour. Because it's 100% whole grain flour it contains all of its original bran and germ. The bran and germ is the part of the wheat berry that contains all of its vitamins, minerals, protein and fiber.
Each jar contains 24 mini pre-scooped frozen cookie dough balls.
Ingredients: Freshly milled organic Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), freshly milled organic Rye flour (grown by Treasure Life Flour mill, Creston, milled by Confluence Farms), organic peanut butter, butter, egg (from Confluence Farm), brown sugar, organic chocolate chips (cane sugar, cocoa liquor, cocoa butter, soy lecithin, vanilla extract), baking powder, pink Himalayan sea salt.
Manufactured in a facility that processes peanuts, walnuts, wheat, and dairy.
Preheat the oven to 350 f.
Remove the jar of cookies from the freezer and place them on a parchment-lined baking sheet. Make sure to leave 2 inches of space between each cookie so they can spread.
Bake the cookies for 11-12 minutes on the center rack of the oven.
Remove from the oven and slide the parchment paper with the cookies on it onto a cooling rack or cutting board.
Let the cookies cool for 5 minutes before serving.