"Brownie Batter" Remix. Vegan Cookie Dough

4kg tub Remix "Brownie Batter" vegan cookie dough.

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1. Roll: Weigh 50g dough, roll into a ball.
2. Press: Press to partially flatten ball.
3. Dimple: Press fingers into the dough for even heat distribution and that classic NYC cookie look.
4. Bake: Bake at 170°C for 8.5-9.5 mins on greaseproof paper.
5. Round: After baking, swirl a circular cookie cutter over the cookie to shape.

Let cookies cool on the tray for 30-45 minutes before serving.

Tip: Use a thermometer for optimal results, as oven performance may vary.

Vegan butter, sugar, wheat flour, cornflour, salt, vanilla essence, sunflower oil, baking soda, unsweetened soy milk, dark chocolate, cinnamon.

Allergens: Contains gluten and soy. Produced in a nut-containing facility, may contain traces of nuts, animal-containing ingredients and other allergens.

• Calories (kcal) 506
• Fat (g) 23
• Saturated Fat (g) 12
• Trans Fat (g) 0
• Monosaturated Fat (g) 5
• Polyunsaturated Fat (g) 3
• Cholesterol (mg) 0
• Sodium (mg) 131
• Salt (g) 0
• Total Carbohydrates (g) 73
• Dietary Fiber (g) 5
• Total Sugars (g) 39
• Added Sugars (g) 18
• Protein (g) 7