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Miso Chocolate Chip Cookie Dough
Makes 4.5 jumbo sized cookies or 12 standard sized cookies.
Lani Halliday is a Brooklyn-based food artist, baker, mom, and founder and owner of Brutus Bakeshop, a gluten-free cake and pastry company. Lani’s work, much like her own story, is all about trial and error – learning from mistakes, leading with love, and baking for yourself. From London to New York, Lani has shared her craft as a gluten-intolerant, professionally-trained pastry chef with lovers of baked goods around the world. Her creations captivate the eye, speak to the soul, and celebrate the messiness of life. Lani Halliday redefines what it means to be a traditional baker, paving the way for a new generation that is unafraid to bake outside the lines.
Granulated Sugar, Gluten Free Flour Blend (Sweet White Rice, Brown Rice, Sorghum, Potato Starch, Tapioca Starch, Xanthan Gum), Coconut Oil, Dairy Free Chocolate Chips (Evaporated Cane Juice, Natural Chocolate Liquor (Non-Alcoholic), Non-Dairy Cocoa Butter), Aquafaba (Garbanzo Beans, Water, Salt, Calcium Chloride, Disodium EDTA), Chickpea Miso (Organic Handmade Rice Koji, Organic Whole Chickpeas, Sun Dried Sea Salt, Blue Ridge Mountain Well Water, and Koji Spores), Natural Flavor, Baking Soda, Baking Powder (Sodium Acid Pyrophosphtate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate)