English Bay Bakery Plant-Based Chocolate Chip Cookie Dough, 1 x 204 x 1.25 oz Case

DOT serving size: 35 GRM

DOT servings per container: 1

Calcium: 10 MGM

Calorie: 150 E14

Carbohydrates: 21 GRM | 8% DV

Cholesterol: 0 MGM

Iron: 1.1 MGM | 6% DV

Potassium: 70 MGM | 2% DV

Protein: 2 GRM

Saturated Fat: 3.5 GRM | 18% DV

Sodium: 170 MGM | 7% DV

Sugar Added: 13 GRM | 26% DV

Total Dietary Fiber: 1 GRM | 4% DV

Total Fat: 7 GRM | 9% DV

Total Sugar: 13 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid added as a dough conditioner), semi-sweet chocolate (organic cane sugar, unsweetened chocolate, cocoa butter, soy lecithin [an emulsifier], vanilla bean seeds), palm oil, sugar, brown sugar, water, chickpea flour, salt, natural flavor, baking soda.

DOT item: 782458

Case GTIN: 10062110990319

DOT product name: Plant-Based Chocolate Chip Cookie Dough

Brand: English Bay Bakery

DOT category: Default Category

Case pack: 1 - 204 - 1.25 OZ

Shipped temperature: Frozen

Shelf life: 365 days total; 90 days guaranteed when available from DOT.

Storage: Keep frozen. Ready to bake.

Preparation: BAKE: Preheat oven to 350°F. Place frozen cookie dough on a parchment lined tray 2” apart. Bake for 9-11 minutes. Remove from oven when the cookies are slightly under baked. Cool cookies on the baking tray for about 10-15 minutes to allow the cookies to finish cooking and cooling. Watch temperatures and baking times as oven temperatures vary and assure to adjust for higher elevation.

Dietary claims from DOT data: VEGAN.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.