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Mikey's Muffins Gluten Free Double Chocolate Chip Muffin Tops (Frozen - 0.5 Units)0
Mikey's Muffins Gluten Free Double Chocolate Chip Muffin Tops (Frozen - 0.5 Units)0
$7.29
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Rawxies Gluten-Free Chocolate Brownie Cookie

Product Amount: 1.5 oz. Package
Model Number: GFD115576 - UPC/ISBN: 700465187604

Gluten Free FoodsMilk Free FoodsSoy Free Foods

Points Credit : 2 points Currently valued at $0.23



YOUR PRICE: $2.29

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Rawxies Gluten-Free Chocolate Brownie Cookie


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Rawxies manufacturing facility does not process wheat and sources only Certified Gluten-Free Ingredients. No dairy milk, eggs, peanuts or soy. Produced in a facility that processes tree nuts.

May contain occasional nut shells or pit pieces.  For maximum shelf life, store below 75 degrees F.

Rawxies are the perfect on-the-go snack or guilt-free dessert that is 100% vegan, gluten-free and dehydrated (under 105°) to preserve natural digestive enzymes. Made with easy to pronounce, all natural ingredients, these cookies never contain harsh chemicals. Each package contains 1 heart shaped cookie.

Inspired by top fitness expert, Darby Brender, this cookie is reminiscent of an indulgent almond brownie, but with an extra kick of coffee.

Shelf Life: 6 months

Ingredients: 
Gluten-free oat flour, organic sunflower seeds, almonds, organic coconut, organic cacao, organic cacao nibs, organic dates, organic palm sugar, organic coffee, sweet almond oil, pink himalayan salt

Product of United States

Nutrition Facts
Serving Size Volume 1 Pkg
Serving Size Weight 47 G
Servings Per Package 0 
Calories 13 
Calories From Fat 54  
Total Fat 6 G - 6%
Saturated Fat 2 G - 15%
Trans Fat 0 G 
Cholesterol 0 Mg 
Sodium 100 Mg - 7%
Potassium 185 Mg - 4%
Total Carbohydrates 16 G - 8%
Dietary Fiber 3 G - 16%
Sugars 9 G 
Protein 4 G - 10%
Vitamin A - 0%
Vitamin C - 1%
Calcium - 3%
Iron - 7%
Vitamin E - 11%
Zinc - 10%
Vitamin B6 - 6%
Riboflavin - 8%
Magnesium - 15%
Selenium - 1%
Manganese - 47%
Thiamin - 10%
Copper - 23%
Phosphorus - 15%
Niacin - 4%
Product added on: Monday 05 October, 2015.


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