Red Velvet Cake Mix Cookies Easy Recipe

Why You’ll Love This Red Velvet Cake Mix Cookies

If you’re looking for a simple yet impressive treat that will wow your family and friends, you’re going to love these Red Velvet Cake Mix Cookies. This recipe takes the classic elegance of red velvet and transforms it into an easy-to-make cookie that’s perfect for any occasion. The beautiful red color makes them especially festive for holidays and special celebrations, while the soft, chewy texture delivers that satisfying homemade taste we all crave.

• Ease of preparation: One of the best things about these Red Velvet Cake Mix Cookies is how incredibly simple they are to make. With just a handful of ingredients and less than 20 minutes from start to finish, even beginner bakers can achieve bakery-style results. No complex techniques or special equipment required – just mix, scoop, and bake!
• Health benefits: While these cookies are certainly a treat, they can be customized to fit various dietary preferences. The base recipe uses simple, recognizable ingredients without artificial preservatives. You can easily control the portion size, and each cookie provides a satisfying sweetness that can help curb cravings for larger desserts.
• Versatility: These Red Velvet Cake Mix Cookies are incredibly adaptable. You can add your favorite mix-ins like white chocolate chips, pecans, or even cream cheese chunks to create your perfect version. They work beautifully for everything from school bake sales and holiday cookie exchanges to elegant dinner parties and casual weeknight treats.
• Distinctive flavor: The combination of mild cocoa flavor with a subtle tanginess makes these cookies truly special. Unlike typical chocolate cookies, Red Velvet Cake Mix Cookies have a unique taste profile that’s sophisticated yet familiar. The soft, cake-like texture combined with slightly crispy edges creates the perfect balance that cookie lovers dream about.

Whether you’re a seasoned baker or just starting out, these Red Velvet Cake Mix Cookies offer the perfect combination of simplicity and impressive results. They’re sure to become a go-to recipe in your baking repertoire!

Essential Ingredients for Red Velvet Cake Mix Cookies

The beauty of this recipe lies in its simplicity. With just a few basic ingredients, you can create bakery-quality cookies that look and taste amazing. Here’s everything you need to make these delightful treats:

Main Ingredients:

• 1 box red velvet cake mix (15.25 oz) – This forms the base of our cookies and provides the perfect balance of chocolate, vanilla, and that signature red color. Betty Crocker and Duncan Hines work particularly well for this recipe.
• ½ cup unsalted butter (softened) – Butter provides rich flavor and helps create the perfect cookie texture. Make sure it’s softened to room temperature for easy mixing and proper cookie structure.
• 2 large eggs – Eggs bind the ingredients together and add structure to the cookies. They also contribute to the chewy texture we all love in a good cookie.
• 1 tsp vanilla extract (optional) – This enhances the overall flavor profile and adds depth to the cookies. It’s optional but highly recommended for the best taste.
• 1 cup white chocolate chips (optional) – These add creamy sweetness that pairs perfectly with the slight tanginess of red velvet. They also create beautiful contrast against the bright red dough.
• ½ cup cream cheese chips (optional) – For a tangy twist that complements the red velvet flavor perfectly, cream cheese chips are an excellent addition.
• ½ cup pecans, chopped (optional) – Pecans add a nice crunch and nutty flavor that pairs beautifully with the soft texture of these cookies.

Special Dietary Options:

Vegan Options:

• Replace butter with vegan butter sticks (not tub margarine) in equal amounts
• Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacer
• Choose a vegan cake mix brand or make your own from scratch using plant-based ingredients
• Verify that your chocolate chips and other add-ins are dairy-free

Gluten-Free Alternatives:

• Use a gluten-free red velvet cake mix (brands like Pillsbury and King Arthur offer excellent options)
• Ensure all add-ins, including chocolate chips, are certified gluten-free
• Be mindful of cross-contamination if you’re baking for someone with celiac disease

Lower-Calorie Options:

• Replace half the butter with unsweetened applesauce or Greek yogurt
• Use sugar-free cake mix and sweeteners
• Reduce the amount of add-ins or choose lower-calorie options like fresh berries
• Make smaller cookies to control portion sizes while still satisfying your sweet tooth

Pro Tip: Always check your cake mix box for the exact weight, as different brands may vary slightly. This recipe works best with standard 15.25-ounce boxes of cake mix. If your box is a different size, you may need to adjust the amount of butter and eggs slightly for the perfect consistency.

How to Prepare the Perfect Red Velvet Cake Mix Cookies: Step-by-Step Guide

Making these Red Velvet Cake Mix Cookies is incredibly straightforward, but following these steps carefully will ensure you get perfect results every time. This recipe is designed to be foolproof, so even if you’re not an experienced baker, you can still create cookies that look professional and taste amazing.

First Step: Preparation and Mise en Place

Before you start mixing, it’s essential to prepare your workspace and ingredients. Begin by preheating your oven to 350°F (175°C). This temperature is ideal for these cookies – it allows them to bake through without burning the edges or leaving the centers undercooked.

While the oven preheats, line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze. You’ll need two baking sheets for this recipe, as it makes 24-30 cookies depending on the size you scoop.

Gather all your ingredients and measure them out precisely. Remove the butter from the refrigerator about 30 minutes before you plan to start baking so it can soften to room temperature. Softened butter should give slightly when pressed but still hold its shape – not melted or greasy.

If you’re planning to add mix-ins like white chocolate chips or pecans, have them measured and ready. This preparation step might seem unnecessary, but having everything measured and ready will make the mixing process smooth and enjoyable.

Second Step: Mixing the Dough

In a large mixing bowl, combine the softened butter and eggs. You can use an electric mixer for this step, but it’s not necessary – a sturdy spoon or spatula works just fine. Beat these ingredients together until they’re well combined and the mixture has a smooth, creamy consistency. This usually takes about 2-3 minutes with a mixer or slightly longer by hand.

Add the vanilla extract at this stage if you’re using it. The vanilla won’t provide a dramatic flavor change, but it adds a lovely depth that complements the red velvet flavor profile beautifully.

Once your butter, eggs, and vanilla are thoroughly mixed, gradually add the red velvet cake mix. Pour in about half the box first and stir to combine, then add the remaining mix. This gradual addition helps prevent dry powder from flying out of the bowl and ensures more even mixing.

Continue stirring until a thick dough forms. The dough will be quite stiff and might seem dry at first, but keep mixing and it will come together. Avoid overmixing at this stage, as it can lead to tough cookies. Just mix until no dry powder remains visible.

Third Step: Adding Mix-ins

Now comes the fun part – adding your favorite mix-ins! If you’re using white chocolate chips, cream cheese chips, pecans, or any other additions, fold them into the dough now. Use a spatula to gently incorporate them, being careful not to overmix.

The amount of mix-ins you add is entirely up to your preference, but I recommend starting with about 1 cup total. This amount provides plenty of flavor and texture without overwhelming the red velvet base or affecting how the cookies bake.

For the classic combination, white chocolate chips and pecans are hard to beat. The creamy sweetness of white chocolate pairs perfectly with the subtle tanginess of red velvet, while pecans add a lovely crunch. If you want something extra festive for holidays, try adding red sprinkles along with your other mix-ins.

Fourth Step: Scooping and Shaping the Cookies

Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Aim for about 2 tablespoons of dough per cookie for standard-sized treats. Space the dough balls about 2 inches apart to allow room for spreading during baking.

If you want picture-perfect cookies, you can roll the dough balls between your palms to make them perfectly round. This step is optional – the cookies will taste just as good if you simply drop them onto the baking sheet!

For extra soft cookies, you can chill the dough balls in the refrigerator for 15-30 minutes before baking. This step isn’t necessary, but it helps control spreading and results in thicker, softer cookies. If you’re working in a warm kitchen or if your dough feels very soft, this chilling step can be particularly helpful.

Final Step: Baking and Cooling

Place your baking sheets in the preheated oven and bake for 10-12 minutes. The exact baking time will depend on your oven and the size of your cookies, so start checking at the 10-minute mark.

The cookies are done when the edges are set but the centers still look slightly soft. They might appear undercooked in the middle, but they will continue to cook on the baking sheet after you remove them from the oven. This technique ensures soft, chewy cookies rather than crispy ones.

Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This resting period allows them to set and makes them easier to move without breaking. After 5 minutes, use a spatula to transfer the cookies to a wire cooling rack to cool completely.

Baking Tip: Every oven is different, so it’s a good idea to bake a test cookie first if you’re trying this recipe for the first time. This will help you determine the perfect baking time for your specific oven. If the test cookie spreads too much, try chilling the dough before baking the remaining batch. If it doesn’t spread enough, flatten the dough balls slightly before baking.

Once completely cooled, your Red Velvet Cake Mix Cookies are ready to enjoy! They’re delicious on their own, or you can get creative with toppings like cream cheese frosting for an extra special treat. These cookies stay soft for days, making them perfect for baking ahead for events or enjoying throughout the week.

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Dietary Substitutions to Customize Your Red Velvet Cake Mix Cookies

One of the wonderful things about this recipe is its adaptability. Whether you’re accommodating dietary restrictions, working with ingredients you have on hand, or simply want to experiment with new flavors, there are countless ways to customize these Red Velvet Cake Mix Cookies to suit your needs.

Protein and Main Component Alternatives

While the traditional recipe calls for butter and eggs as the main components alongside the cake mix, there are several substitutions you can make to accommodate different dietary needs or preferences:

For those avoiding dairy: Coconut oil makes an excellent substitute for butter in this recipe. Use it in the same quantity (½ cup), but make sure it’s softened, not melted. Coconut oil will add a subtle coconut flavor that pairs surprisingly well with red velvet. If you prefer a more neutral taste, vegan butter sticks are another great option. Just avoid tub margarine, which contains too much water and will affect the cookie texture.

Egg alternatives: For those who can’t eat eggs, there are several effective substitutes. Flax eggs work well in this recipe – simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it sit for 5 minutes before adding to your dough. Commercial egg replacers also work well. If you’re not avoiding eggs for allergies, you might try using just egg whites for a lighter cookie, though this may slightly affect the texture.

Protein boost: To increase the protein content of these cookies, you can add protein powder to the dough. Start with ¼ cup of unflavored or vanilla protein powder, adding a little extra liquid (a tablespoon of milk or water) if the dough becomes too dry. Another option is to incorporate nut butters – peanut butter or almond butter can replace some of the butter for added protein and flavor.

Vegetable, Sauce, and Seasoning Modifications

The versatility of Red Velvet Cake Mix Cookies extends beyond the main ingredients. Here are some creative ways to modify the vegetables, sauces, and seasonings to create unique flavor profiles:

Natural food coloring: If you prefer to avoid artificial food dyes but still want that signature red color, you can use beet juice or beet powder. Replace a tablespoon of the liquid in the recipe with beet juice, or add 1-2 tablespoons of beet powder along with the dry ingredients. This natural coloring method might result in a slightly more muted red color, but it’s a great alternative for those avoiding artificial additives.

Spice variations: While traditional red velvet has a subtle cocoa flavor, you can enhance or modify this with spices. A pinch of cinnamon or nutmeg can add warmth and depth. For a more complex flavor profile, try adding a tiny amount of instant coffee powder – it won’t make the cookies taste like coffee, but it will intensify the chocolate notes. A drop or two of almond extract can also create a sophisticated variation that pairs beautifully with the red velvet flavor.

Acidic elements: The slight tanginess in red velvet traditionally comes from buttermilk or vinegar. Since our cake mix base likely doesn’t contain these, you can introduce acidity in other ways. A teaspoon of lemon juice added to the dough can provide that characteristic tang. Alternatively, cream cheese chunks or chips add both tanginess and creaminess. For a more subtle approach, a splash of apple cider vinegar works wonders without imparting a distinct flavor.

Sauce swirls: To add visual interest and pockets of flavor, consider swirling sauces into your cookies before baking. Drop small dollops of caramel sauce, cream cheese frosting, or even fruit preserves onto each dough ball, then use a toothpick to create a marbled effect. Be careful not to add too much – a teaspoon per cookie is plenty to avoid affecting the baking process.

These substitutions and modifications allow you to create a cookie that’s perfectly suited to your taste preferences and dietary needs. Don’t be afraid to experiment – the simple base of this recipe makes it very forgiving to adaptations!

Mastering Red Velvet Cake Mix Cookies: Advanced Tips and Variations

Once you’ve mastered the basic Red Velvet Cake Mix Cookie recipe, you might want to take your baking to the next level. These advanced tips and creative variations will help you create cookies that look professional and taste absolutely extraordinary.

Pro Cooking Techniques

One technique that can dramatically improve your cookies is proper creaming of the butter and eggs. While this recipe doesn’t require traditional creaming of butter and sugar, taking the time to thoroughly beat the butter and eggs until pale and fluffy will incorporate more air into the dough, resulting in lighter, softer cookies. This extra step takes just a few minutes but makes a noticeable difference in texture.

Temperature control is another key factor in perfect cookies. For consistent results, consider using an oven thermometer to ensure your oven is actually at 350°F. Many home ovens run hotter or cooler than the dial indicates, which can significantly affect baking times and results. Also, try to bake one sheet at a time in the center of the oven for the most even baking.

For cookies with bakery-style appearance, try the “scoop and smooth” technique. After scooping your dough onto the baking sheet, dip your fingers in water and gently smooth the tops of the dough balls. This eliminates any cracks or rough edges, resulting in perfectly round, smooth cookies after baking.

Flavor Variations

While the classic red velvet flavor is delicious on its own, there are many ways to vary it. Consider adding different extracts to change the flavor profile. Peppermint extract creates a festive holiday cookie, while orange extract adds a bright, citrusy note. Just remember that extracts are potent – start with ¼ teaspoon and add more to taste.

For chocolate lovers, try adding a tablespoon of cocoa powder to the dough along with the cake mix. This intensifies the chocolate flavor without overpowering the distinctive red velvet taste. You could also use dark chocolate chips instead of white chocolate for a more sophisticated flavor profile.

Another delicious variation is to stuff the cookies. Create small balls of cream cheese filling (cream cheese mixed with powdered sugar and vanilla), then wrap red velvet dough around them before baking. This creates a molten cream cheese center that’s absolutely divine. Just be sure to seal the dough completely around the filling to prevent leaks during baking.

Presentation Tips

The visual appeal of these cookies is one of their strongest points, so consider enhancing their presentation. A simple dusting of powdered sugar over the cooled cookies adds an elegant touch and makes them look like they came from a bakery. For holidays, use colored sprinkles or edible glitter to make them extra festive.

If you’re serving these cookies at a special occasion, consider sandwiching two cookies together with a layer of cream cheese frosting or chocolate ganache between them. This creates an impressive dessert that looks like you spent hours in the kitchen.

For gift-giving, package these cookies in clear bags tied with red ribbon, or arrange them in a decorative tin. Their vibrant red color makes them visually striking, so they look as good as they taste. Consider including the recipe on a decorative card so recipients can recreate these delicious treats at home.

Make-Ahead Options

These Red Velvet Cake Mix Cookies are excellent for advance preparation, making them perfect for busy schedules and holiday baking. You can prepare the dough up to 3 days in advance and store it in the refrigerator. Simply scoop the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, there’s no need to thaw – just add 1-2 minutes to the baking time.

For even longer storage, frozen dough balls keep well for up to 3 months. This means you can have fresh-baked cookies anytime the craving strikes, without having to start from scratch. It’s also a great way to prep for the holidays – do all your mixing and scooping in advance, then just bake as needed throughout the season.

If you prefer to bake all the cookies at once, they freeze beautifully once cooled. Place cooled cookies in an airtight container with layers of parchment paper between them to prevent sticking. They’ll maintain their quality for 2-3 months in the freezer. To serve, simply thaw at room temperature or warm briefly in the microwave for that fresh-baked taste.

How to Store Red Velvet Cake Mix Cookies: Best Practices

Proper storage is essential to maintain the quality and freshness of your Red Velvet Cake Mix Cookies. With the right techniques, you can keep these treats delicious for days, weeks, or even months.

Refrigeration

For short-term storage, keeping your cookies at room temperature is usually sufficient. Place them in an airtight container or resealable bag, and they’ll stay soft and fresh for up to 5 days. The cake mix in this recipe actually helps preserve moisture, so these cookies tend to stay fresh longer than many other homemade varieties.

If your kitchen is particularly warm or humid, or if you prefer your cookies chilled, refrigeration is an option. In the refrigerator, these cookies will maintain their quality for up to a week. However, keep in mind that refrigeration can sometimes affect texture, potentially making the cookies slightly firmer. If you refrigerate them, consider letting them come to room temperature before serving for the best texture.

Freezing

For long-term storage, freezing is your best option. Both baked cookies and unbaked dough freeze exceptionally well. To freeze baked cookies, arrange them in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together. Once frozen, transfer the cookies to an airtight container or freezer bag, placing parchment paper between layers to prevent sticking. Properly stored, baked cookies will maintain their quality for 2-3 months in the freezer.

To freeze unbaked dough, scoop it into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. This method allows you to bake fresh cookies whenever the mood strikes. There’s no need to thaw the dough before baking – simply add 1-2 minutes to the baking time to account for the frozen state.

Reheating

When you’re ready to enjoy your stored cookies, a little reheating can restore that fresh-baked quality. For frozen or refrigerated baked cookies, place them in a preheated 300°F (150°C) oven for 2-3 minutes. This gentle warming softens the cookie and brings back some of the just-baked texture without cooking them further.

For a quicker option, the microwave works well too. Place a cookie on a microwave-safe plate and heat for just 10-15 seconds. Be careful not to overheat, as this can make the cookie tough or cause chocolate chips to become too hot.

If you’ve frozen your dough and are baking from frozen, simply add 1-2 minutes to the normal baking time. There’s no need to thaw the dough first, though you might want to let the cookies cool on the baking sheet for an extra minute or two since they’ll be hotter straight from the oven.

Meal Prep Considerations

These Red Velvet Cake Mix Cookies are excellent for meal prep and advance baking. Their sturdy texture means they transport well, making them perfect for school lunches, office treats, or picnic desserts. Consider baking a double batch on the weekend and storing them properly for the week ahead.

If you’re planning to frost the cookies with cream cheese frosting, it’s best to do so just before serving. Frosted cookies don’t store as well as unfrosted ones, as the moisture from the frosting can make the cookies soggy over time. Keep the frosting separate and add it right before you plan to serve or gift the cookies.

Storage Tip: In humid climates, cookies can absorb moisture from the air, which affects their texture. To prevent this, consider adding a silica packet to your storage container. These small packets absorb excess moisture and help keep your cookies crisp on the outside and soft on the inside, just as they should be.

FAQs: Frequently Asked Questions About Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies

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❤️ Indulge in soft, chewy red velvet cake mix cookies bursting with cocoa tang and vibrant red hue—gourmet taste from pantry staples in minutes.
🎂 Foolproof easy recipe using just 4 ingredients; customizable with chips or frosting for holidays, parties, or instant dessert delight.

• Total Time: 34 minutes
• Yield: 24 cookies

Ingredients

– 1 box red velvet cake mix (15.25 oz)

– ½ cup unsalted butter (softened)

– 2 large eggs

– 1 tsp vanilla extract (optional)

– 1 cup white chocolate chips (optional)

– ½ cup cream cheese chips (optional)

– ½ cup pecans, chopped (optional)

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Instructions

1-First Step: Preparation and Mise en Place Before you start mixing, it’s essential to prepare your workspace and ingredients. Begin by preheating your oven to 350°F (175°C). This temperature is ideal for these cookies – it allows them to bake through without burning the edges or leaving the centers undercooked. While the oven preheats, line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze. You’ll need two baking sheets for this recipe, as it makes 24-30 cookies depending on the size you scoop. Gather all your ingredients and measure them out precisely. Remove the butter from the refrigerator about 30 minutes before you plan to start baking so it can soften to room temperature. Softened butter should give slightly when pressed but still hold its shape – not melted or greasy. If you’re planning to add mix-ins like white chocolate chips or pecans, have them measured and ready. This preparation step might seem unnecessary, but having everything measured and ready will make the mixing process smooth and enjoyable.

2-Second Step: Mixing the Dough In a large mixing bowl, combine the softened butter and eggs. You can use an electric mixer for this step, but it’s not necessary – a sturdy spoon or spatula works just fine. Beat these ingredients together until they’re well combined and the mixture has a smooth, creamy consistency. This usually takes about 2-3 minutes with a mixer or slightly longer by hand. Add the vanilla extract at this stage if you’re using it. The vanilla won’t provide a dramatic flavor change, but it adds a lovely depth that complements the red velvet flavor profile beautifully. Once your butter, eggs, and vanilla are thoroughly mixed, gradually add the red velvet cake mix. Pour in about half the box first and stir to combine, then add the remaining mix. This gradual addition helps prevent dry powder from flying out of the bowl and ensures more even mixing. Continue stirring until a thick dough forms. The dough will be quite stiff and might seem dry at first, but keep mixing and it will come together. Avoid overmixing at this stage, as it can lead to tough cookies. Just mix until no dry powder remains visible.

3-Third Step: Adding Mix-ins Now comes the fun part – adding your favorite mix-ins! If you’re using white chocolate chips, cream cheese chips, pecans, or any other additions, fold them into the dough now. Use a spatula to gently incorporate them, being careful not to overmix. The amount of mix-ins you add is entirely up to your preference, but I recommend starting with about 1 cup total. This amount provides plenty of flavor and texture without overwhelming the red velvet base or affecting how the cookies bake. For the classic combination, white chocolate chips and pecans are hard to beat. The creamy sweetness of white chocolate pairs perfectly with the subtle tanginess of red velvet, while pecans add a lovely crunch. If you want something extra festive for holidays, try adding red sprinkles along with your other mix-ins.

4-Fourth Step: Scooping and Shaping the Cookies Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Aim for about 2 tablespoons of dough per cookie for standard-sized treats. Space the dough balls about 2 inches apart to allow room for spreading during baking. If you want picture-perfect cookies, you can roll the dough balls between your palms to make them perfectly round. This step is optional – the cookies will taste just as good if you simply drop them onto the baking sheet! For extra soft cookies, you can chill the dough balls in the refrigerator for 15-30 minutes before baking. This step isn’t necessary, but it helps control spreading and results in thicker, softer cookies. If you’re working in a warm kitchen or if your dough feels very soft, this chilling step can be particularly helpful.

5-Final Step: Baking and Cooling Place your baking sheets in the preheated oven and bake for 10-12 minutes. The exact baking time will depend on your oven and the size of your cookies, so start checking at the 10-minute mark. The cookies are done when the edges are set but the centers still look slightly soft. They might appear undercooked in the middle, but they will continue to cook on the baking sheet after you remove them from the oven. This technique ensures soft, chewy cookies rather than crispy ones. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This resting period allows them to set and makes them easier to move without breaking. After 5 minutes, use a spatula to transfer the cookies to a wire cooling rack to cool completely.

Last Step:

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Notes

❄️ Chill dough 15 minutes for thicker cookies that hold shape better.
🍬 Roll in powdered sugar before baking for crackly, snowy tops.
☀️ Store unfrosted up to 1 week airtight; frosted refrigerate 4 days.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Chill Time (optional): 15 minutes
• Cook Time: 9 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 120 kcal
• Sugar: 10g
• Sodium: 140mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 20mg