Every ingredient, vetted.
We only buy from suppliers that publish a verifiable allergen statement. Each lot of almond flour, agave nectar, and oil arrives with documentation we keep on file for two years.
The low-allergy promise
Free from 8 of 9 major allergens.
The one that is in? well, that's the cookie.
"Free from" is a marketing claim a lot of brands make and very few back up. We use almond flour and we'll never hide it. Here's how we treat allergens, every batch.
A dedicated bake space.
Our kitchen handles tree nuts (we use blanched almond flour) and coconut. That's it. No dairy in the fridge, no peanut butter in the pantry, no wheat anywhere. Tools are color-coded and never cross used.
Small batches, named bakers.
Every batch has a baker's initials and a batch number stamped on the box. If you ever have a question, we can trace any cookie back to the day, the lot, and the hands that made it.
Plain-language labels.
We list ingredients in everyday English on every package, not just on the website. If we ever change a formulation, you'll see the date it changed, on the box.