Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
Welcome to, what we think of as, the everyday “chocolate chip” cookie.
This is literally the cookie that started it all, thanks to a French buckwheat cookie recipe shared by author and former Chez Panisse pastry chef David Lebovitz.
Most of us don’t actually eat chocolate chip cookies every single day, for a variety of reasons, but that’s not to say we don’t crave a little something with our tea or coffee.
By removing the gluten, dairy, and chocolate from your average chocolate, and weaving in the health benefits of superfoods sunflower, buckwheat, and blueberry, this antioxident, protein, and nutrient-filled snack is ready for you any time of day.
Ingredients: Singer Farms dried blueberries (blueberries, cane sugar, sunflower oil), Billington’s dark Muscovado sugar, Miyoko’s vegan butter (organic coconut oil, organic cultured cashew milk (filtered water, organic cashews, cultures), filtered water, organic sunflower oil, organic sunflower lecithin, organic cultured dextrose, natural flavors), Oechsner Farms buckwheat flour, Shiloh Farms sunflower seeds, Burkett Mills roasted buckwheat groats, Golden Valley Flax flax seeds, Amagensett Sea Salt sea salt, baking soda, baking powder.
This contains multiple servings of this product.