Duncan Hines Keto Friendly Chocolate Chip Cookie Mix makes decadent chocolate chip cookies that fit your lifestyle. The simple-to-prepare cookie mix makes it easy to bake delicious keto cookies every time. Made with almond and coconut flour and real chocolate, this keto cookie mix is your dose of sweetness without compromise. These naturally gluten free cookies contain 2 grams of net carbs* and 0 grams of added sugar** per serving. Simply add water and butter to the baking mix, stir to combine, shape dough into balls and bake for the recommended time in the instructions. Prepare gluten free chocolate chip cookies for special keto desserts or to serve as tasty keto snacks. These gluten free desserts help you feel good about the baked goods you serve. Each package makes 10 cookies. From birthday cakes to just-because sweet treats, Duncan Hines has you covered when you're ready to bake and create. Skip the sugar, not the sweets!

*3g protein, 2g net carbs (13g total carbs - 5g dietary fiber - 3g erythritol - 3g allulose), 0 g added sugars

**Not a low calorie food. See nutrition information for calorie and sugar content

Almond Flour, Allulose*, Erythritol*, Inulin*, Unsweetened Chocolate, Coconut Flour, Rice Bran Extract, Resistant Dextrin, Contains Less Than 2% Of: Cocoa Butter, Salt, Natural Flavor, Soy Lecithin, Steviol Glycosides, Sodium Bicarbonate, Whole Milk Powder, Xanthan Gum, Stevia Sweetener (steviol Glycosides), Vanilla Extract, **excessive Consumption May Cause A Laxative Effect In Sensitive Individuals

Try These Ingredient Swaps: Replace 6 tablespoons softened butter with: 6 Tablespoons softened coconut oil; increase water amount to 2 tablespoons or 6 Tablespoons avocado oil; increase water amount to 2 tablespoons. You Will Need: 6 tablespoons Softened butter. 1 tablespoon Water. Baking Instructions: See ingredient swaps. Step 1: Prep: Preheat oven to 350 degrees F. Stir Together: Cookie mix, softened butter, and water in large bowl until smooth together dough forms and no butter streaks remain. Step 2: Shape: Divide dough and shape into 10 even balls, about 1-1/2 tablespoons each. Place on baking sheet and press dough into 2-inch circles with the palm of your hand. Step 3: Bake: Bake on rack in center of oven 12 to 15 minutes, until edges are browned, and centers are just starting to brown. Cookies will remain soft. Cool on pan 2 minutes before carefully removing from pan and cooling completely on wire rack. To Soften Butter: Cut cold butter into tablespoon-sized pieces, place on microwave-safe plate and microwave 10 to 15 seconds until soft, it's okay if it starts to melt a little or cut into tablespoon-sized pieces and soften at room temperature 45 to 60 minutes. High Altitude (over 3,500 ft): Preheat oven to 325 degrees F. Mix and shape dough according to directions above. Bake 12 to 14 minutes, until edges are browned, and centers are just starting to brown. Cookies will remain soft. Do not eat raw batter.