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!
Options
Dairy Free
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'.
Egg Free
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.
Gluten Free
Commercial gluten-free flour is available.
Vegan
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.
No-Butter Cookies
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.
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.
Dietary Options
Dairy Free
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'.
Egg Free
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.
Gluten Free
Commercial gluten-free flour is available.
Vegan
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.
No-Butter Cookies
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.