GF CHOCOLATE FUDGE COOKIE (wholesale)
Mistakes happen, and sometimes they turn out delicious! This cookie is a hybrid of our GF Peanut Butter Cookie and our GF/V Blueberry Ginger Cookie. The result? A peanut free, gluten free chocolate oatmeal cookie with notes of coconut and local maple syrup! It is rich, salty, sweet and irresistible!
*The FDA considers coconut a nut, therefore this cookie can not be considered nut free. However there are no other nut products found in this cookie besides coconut oil. * Produced in a facility that uses nuts, dairy, wheat, eggs and soy and other allergens.
Ingredients: oats, chocolate chips, Indiana maple syrup, water, coconut oil, granulated sugar, flax, eggs, vanilla, salt, leavening agents
Each cookie is 3.5 ounces
Pricing: cookies are sold unwrapped, by the each and are $2 per cookie. If you would like the cookies wrapped, you can contact us here for more information.
Serving Suggestions: warm with coffee, crumbled up on ice cream, pies, desserts or even as a granola in yogurt or salads!
Suggested Storage & Shelf Life:
Airtight container in the refrigerator: up to 2 weeks. Must bring it to room temp before serving.
Airtight container on the counter: up to 10 days.
Airtight container in the freezer: up to 30 days.
For best enjoyment it is highly suggested to gently reheat the cookie in a microwave for a few seconds or a low oven for no longer than 5-10 minutes.
Mistakes happen, and sometimes they turn out delicious! This cookie is a hybrid of our GF Peanut Butter Cookie and our GF/V Blueberry Ginger Cookie. The result? A peanut free, gluten free chocolate oatmeal cookie with notes of coconut and local maple syrup! It is rich, salty, sweet and irresistible!
*The FDA considers coconut a nut, therefore this cookie can not be considered nut free. However there are no other nut products found in this cookie besides coconut oil. * Produced in a facility that uses nuts, dairy, wheat, eggs and soy and other allergens.
Ingredients: oats, chocolate chips, Indiana maple syrup, water, coconut oil, granulated sugar, flax, eggs, vanilla, salt, leavening agents
Each cookie is 3.5 ounces
Pricing: cookies are sold unwrapped, by the each and are $2 per cookie. If you would like the cookies wrapped, you can contact us here for more information.
Serving Suggestions: warm with coffee, crumbled up on ice cream, pies, desserts or even as a granola in yogurt or salads!
Suggested Storage & Shelf Life:
Airtight container in the refrigerator: up to 2 weeks. Must bring it to room temp before serving.
Airtight container on the counter: up to 10 days.
Airtight container in the freezer: up to 30 days.
For best enjoyment it is highly suggested to gently reheat the cookie in a microwave for a few seconds or a low oven for no longer than 5-10 minutes.
Mistakes happen, and sometimes they turn out delicious! This cookie is a hybrid of our GF Peanut Butter Cookie and our GF/V Blueberry Ginger Cookie. The result? A peanut free, gluten free chocolate oatmeal cookie with notes of coconut and local maple syrup! It is rich, salty, sweet and irresistible!
*The FDA considers coconut a nut, therefore this cookie can not be considered nut free. However there are no other nut products found in this cookie besides coconut oil. * Produced in a facility that uses nuts, dairy, wheat, eggs and soy and other allergens.
Ingredients: oats, chocolate chips, Indiana maple syrup, water, coconut oil, granulated sugar, flax, eggs, vanilla, salt, leavening agents
Each cookie is 3.5 ounces
Pricing: cookies are sold unwrapped, by the each and are $2 per cookie. If you would like the cookies wrapped, you can contact us here for more information.
Serving Suggestions: warm with coffee, crumbled up on ice cream, pies, desserts or even as a granola in yogurt or salads!
Suggested Storage & Shelf Life:
Airtight container in the refrigerator: up to 2 weeks. Must bring it to room temp before serving.
Airtight container on the counter: up to 10 days.
Airtight container in the freezer: up to 30 days.
For best enjoyment it is highly suggested to gently reheat the cookie in a microwave for a few seconds or a low oven for no longer than 5-10 minutes.
