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Immaculate Baking Co.
|12 servings per container|
|Serving Size: 1 cookie (33 g)|
|Calories from Fat||90|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||10 g (15%)|
|Saturated Fat||3 g (15%)|
|Trans Fat||0 g|
|Cholesterol||<5 mg (2%)|
|Sodium||75 mg (3%)|
|Total Carbohydrate||17 g (6%)|
|Dietary Fiber||<1 g (4%)|
Bakes 12 jumbo cookies. Gluten free. Non-dairy recipe. Certified gluten free. Naturally delicious. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting 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 wholesome 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 world 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. Earl Simmons: Earl Simmons' bright blue eat truck is a company favorite. Simmons' imagination is boundless, and when we first met him, he was busy building Earl's Art Shop completely by hand and filling its thirty rooms with his creations. Using vibrant colors and a variety of found materials, Simmons' paintings and sculptures often depict items from his everyday life such as magazine ads, trucks, jukeboxes and toy cars. Product of Canada.
Peanut Butter (Peanuts), Palm Fruit and Canola Oils, Brown Sugar, Potato Starch, Sugar, Tapioca Starch, Rice Flour, Eggs, Invert Sugar, Water, Xanthan Gum, Guar Gum, Natural Flavor, Salt, Baking Soda.
Contains egg and peanut; may contain soy ingredients.
Please do not eat raw dough. Keep refrigerated. We know it's tempting - but please do not eat raw cookie dough. 1. Heat oven to 325 degrees F. 2. Place cookie dough rounds about 2 inches apart on ungreased cookie sheet. 3. Bake 16 to 18 minutes, or until edges are golden brown. Cool 2 minutes; remove from cookie sheet.
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