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All natural. Gluten free. Wheat free. Peanut free. Dairy free. Nut free. Egg free. Vegan. Look for more Cherrybrook Kitchen products in your grocery store. Like our Facebook page for special offers. Facebook. Visit www.cherrybrookkitchen.com for a complete list of our products and where you can purchase them. CBK Sweet Rewards: Sweet Rewards is a program that rewards you for doing something you already do - purchase Cherrybrook Kitchen products! Simply collect the bottom flaps of your CBK mixes and redeem them to win great prizes like t-shirts, water bottles, free mixes and much, much more! Visit us at www.cherrybrookkitchen.com for more details. We Understand Family: Patsy Rosenberg, our founder and chief baker, has multiple food allergies and developed these fantastic mixes from scratch. Her goal is to make life happier, inclusive and a little bit sweeter by providing safe and delicious food for all to enjoy. Everyone in the family or at the party will agree these are tasty and wonderful! 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. cherrybrookkitchen.com. Made in America.
White Rice Flour, Cane Sugar, Potato Starch, Tapioca Flour, Non-Alluminated Baking Powder, Xanthan Gum, Sea Salt.
Baking Instructions: Makes 20 cookies. All you need is: 1/2 cup melted margarine (Substitute dairy free margarine or butter [Unless you are allergic to these ingredients] according to your needs); 1/4 cup rice milk (Substitute plain soy milk or milk [Unless you are allergic to these ingredients] according to your needs) (Unless you are allergic to these ingredients); 2-1/2 tsp. vanilla; sugar cookie mix. 1. Heat oven to 325 degrees. 2. 2. Blend margarine (Substitute dairy free margarine or butter [Unless you are allergic to these ingredients] according to your needs), rice milk (Substitute plain soy milk or milk [Unless you are allergic to these ingredients] according to your needs) (Unless you are allergic to these ingredients), vanilla and cookie mix at medium speed. 3. Roll the cookies into 1 inch balls and place them onto an ungreased cookie sheet about 2 inches apart. 4. 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. 5. Enjoy!
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