Flavors and Options
Flavor options are ever evolving as I experiment more. If you have your own idea, please talk to me so I can make it happen!
When in doubt, go for vanilla! Timeless flavor.
Simple and yums
Slightly softer than my other cookies. Soft sweetness of honey with a slight bitterness and aroma of coffee.
A bit of "grownup" flavor of green tea. Actual ground tea leaves in the cookie!
Japanese Red Bean Paste
If you want a little adventure, here is one for you. Traditional Japanese red bean paste (which I make) folded in the dough.
White Chocolate Walnut and Cranberries
With bits of walnuts and cranberries scattered all over, this cookie has a little bit of white chocolate everywhere you bite.
Earl Grey and Orange
Very elegant flavor. Infused with orange flavor, with finely ground tea leaves folded in the dough,
With lemon zest and warm aroma of cardamom
Chocolate Chai Shortbread Cookies
Getting fancy! A bit more butter, no egg
With lime zest and optional almond bits
A bit puffier than some others. Lots of spices and and lemon zest.
Instead of peanut butter, I could use either one or combination of almond butter, walnut butter, and seed butter.
Sneak in some vegiges in your treat! Naturally specked green. Somewhat healthier option.
Made with partially coconut oil, some bits of coconut and pineapples inside. Infused with pineapple flavor.
From level 1 (just a hint) to level 3 (intense).
I have a child and husband with severe food allergies, and some of my kid's friend do not eat eggs for cultural reasons. I would LOVE to give the cookie joy to everybody because NOBODY should miss out because of dietary needs!
I will do my absolute best to accommodate your dietary needs! I am a cottage food operator, which means I make everything in my home kitchen. This means that your allergen may be present in our kitchen but I will be super vigilant for cross-contamination and will share all the ingredients information with you. It may take a little longer to gather the ingredients and may alter the price, but if you have a go-to ingredient you'd like me to use (for example, use the plant butter brand A, not B), I would love to discuss so you are as comfortable as you can possibly be. Please send me a message through this page, or through Facebook Messenger for any inquiries.
Milk can be replaced by plant milk such as almond, coconut, soy or oats. I can use plant butter, shortening, coconut oil in place of butter. I tend to like to combine the 'butters'.
Eggs can be substituted with a vegan egg replacer, "chia egg", "flax egg", applesauce, or the combination of. Icing with high contrast color tends to bleed much more with eggless icing, but I am experimenting to see how I can overcome this. Simple designs recommended.
Commercial gluten-free flour is available.
Combination of egg-free and dairy free! **I cannot accommodate true or extremely strict veganism. My vegan products are vegan for not containing eggs or dairy.
Let me know!
Allergies go waaay further than just the major allergens. If you have any allergens, please do not hesitate to talk to me.
I can use canola oil instead of butter for a somewhat healthier option. There is a risk of the decoration getting slightly blotchy due to 'butter bleed' when the oil content is high.