Commonly Asked Questions

These cookies are made with:

1. salted butter (milk, cream, salt) Contains dairy

2. dark brown sugar (granulated sugar, molasses)

3. granulated sugar (cane)

4. vanilla extract (water, alcholol, vanilla bean extractives)

5. eggs (mostly water, with proteins, fats, and minerals) Contains eggs

6.  all purpose flour (Bleached Wheat Flour, Niacin (a B vitamin), Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Enzymes, Folic Acid, a B vitamin) Contains gluten

7. baking soda (sodium cation, bicarbonate anion)

8.  salt (sodium chloride)

9. chocolate chips (cane sugar, unsweetened chocolate, cocoa butter, whole milk powder, soy lecithin, vanilla extract) Contains dairy, soy, and trace of nuts

10. and occasionally butterscotch morsels (cane sugar, whey, palm kernels and palm oils, added color sunflower lecithin, vanilla, no synthetic colors or flavors. No hydrogenerated oils.) Contains dairy, soy, and trace of nuts

This recipe uses simple ingredients, so that you never have to worry about what your baking!

Yes, there is a way to get allergen free cookie dough. On the order form, all you have to do is say that you have an allergy and request the cookie recipe to be slightly altared. Down below, I have listed the different ways that I altar the cookie recipe according to the allergy.

1. NUTS - The chocolate chip brands that I use (Kirkland and Nestlé) both have a "trace of nuts" in their chocolate chips. So I buy instead "Enjoy Life Semi-Sweet Dark Chocolate Morsels," which are dairy free, egg free, wheat free, and most improtantly, nut free. If the allergy is very severe, I make sure to hand wash all of my equipment before starting to make the cookie dough.

2. DAIRY - I replace butter with "Country Crock Plant Butter," and I use the "Enjoy Life Semi-Sweet Dark Chocolate Morsels," which are soy free, egg free, nut free, and most importantly, dairy free. If the allergy is very severe, I make sure to hand wash all of my equipment before starting to make the cookie dough.

3. GLUTEN - Thankfully, the only ingredient that contains gluten is flour. So, I replace the all-purpose flour with "Bob's Red Mill Gluten Free Baking Flour." If the allergy is very severe, I make sure to hand wash all of my equipment before starting to make the cookie dough. 

4. SOY - The chocolate chip brands that I use (Kirkland and Nestlé) both have soy in their chocolate chips. So, I simply replace the chocolate chips with "Enjoy Life Semi-Sweet Dark Chocolate Morsels." If the allergy is very severe, I make sure to hand wash all of my equipment before starting to make the cookie dough.

No, the most likely reason some of the cookies are different is just because it was made in a different batch! Whenever one batch is completed, I roll the cookie dough into cookie dough balls and I put it in the freezer often with another batch of cookie dough that is also freezing. When all of the cookie dough is frozen, I pull out all of the batches and start to vacuum seal. Because of this, there is a good chance that a vacuum sealed bag consists of cookie dough from different batches. And ever so often, some of the batches don't have enough baking soda or flour, which causes them to look different after they have been baked. So, if your cookies look different from eachother, that's completely fine! They are just as edible, and just as delicious!