Our unique mesquite chocolate chip cookie mix will not disappoint. Fun for the whole family and a great gift for travelers in the Southwest.
It’s made from wild-harvested mesquite flour (local heritage flour harvested from the dried pods of mesquite trees in the Sonoran Desert), White Sonora Wheat (local heritage “conventional” white flour that is our NON-GMO, low gluten soft flour grown in this region since the 1600s), brown sugar and vegan chocolate chips.
Mesquite flour is slightly sweet and nutty (not smoky!) and adds a unique flavor you won’t find anywhere else.
If you want a deliciously different, easy-to-finish baking mix that comes together in minutes our mixes are for you.
Step #1: Prep Your Wet Ingredients
Preheat oven to 350 degrees, oven rack in the middle position. Melt 1/3 cup butter (or coconut oil), and whisk together with 1 large egg (or egg alternative) and 1 teaspoon vanilla.
Step #2: Add the Cookie Mix
Empty cookie mix into a separate large bowl. Using a rubber spatula, mix egg/butter/vanilla mixture into dry cookie mix until dough forms. For best result, chill cookie dough for at least 10 minutes before baking.
Step #3: Spoon, Roll, and Bake!
Spoon and roll the cookie dough into small balls (each roughly the width of a quarter). Arrange on a cookie sheet, place cookie sheet on the middle rack of the oven. Bake for 10-12 minutes (do not overbake) or until top edges begin to brown. Let cool on a rack and then enjoy!
Our mixes make about 20-24 cookies, or one giant one if that’s your style!