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Immaculate Baking Co.
|12 servings per container|
|Serving Size: 1 cookie|
|Calories from Fat||70|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||8 g (12%)|
|Saturated Fat||3.5 g (17%)|
|Trans Fat||0 g|
|Cholesterol||10 mg (3%)|
|Sodium||85 mg (3%)|
|Total Carbohydrate||20 g (7%)|
|Dietary Fiber||<1 g (2%)|
All natural. Wheat free. Dairy free. Bakes 12 jumbo cookies. Certified gluten-free. Our company. It was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting, all natural treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams and it remains true to those original visions. We use the best all natural ingredients, we eagerly support folk artists by making a gallery out of our packages, and we love doing what we do. Add your voice to our company recipe at www.immaculatebaking.com. We love hearing from you. -Scott. Cookies with a cause. Giving back is an important part of our mission and we proudly support the Folk Artist's Foundation, which provides exposure, resources and encouragement to artists working in the folk art tradition. In 2003, Immaculate set the Guinness record for baking the world's largest cookie - measuring 102 feet in diameter and sales of the cookie raised money and awareness for the Foundation. No need to set a record through; if your nonprofit would like to hold a bake sale or do some fundraising, check out our programs online. Certified gluten free by the Gluten Intolerance Group. Made in Canada.
Semisweet Chocolate (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Palm Fruit and Canola Oils, Brown Sugar, Potato Starch, Tapioca Starch, Cane Sugar, Rice Flour, Whole Eggs, Invert Cane Sugar, Water, Natural Vanilla Extract, Xanthan and Guar Gums, Salt, Baking Soda.
Contains eggs and soy. Good manufacturing practices used to segregate ingredients in a facility that also processes wheat, dairy, peanuts and tree nuts.
Keep dough refrigerated. 1. Preheat oven to 325 degrees F. 2. Place dough pieces 2 inches apart on ungreased baking sheet. For best results, flatten cookie dough pieces to about 1/2 inch height. 3. Bake 16-18 minutes from refrigerated. Add an additional 2-4 minutes if frozen. Some oven temperatures vary so please adjust baking time accordingly. 4. Cool for at least 5 minutes before removing cookies from baking sheet. Enjoy! We know it's tempting - but please do not eat raw cookie dough.
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