Miracle Cookies - Vegan and Wheat-free


They're a miracle!

Why? Vegan + wheat-free* + absolutely delicious = miracle!

Our taste testers were so blown away by the first vegan, wheat-free cookie, the Apple Pie, that we called it simply, "Miracle Cookie." It was as moist, chewy, flavorful and delicious as a great homemade cookie with butter, eggs and wheat! Now we have six Miracle Cookie flavors.

We use a combination of unrefined coconut oil and applesauce to substitute for butter, and use flax seed and water to substitute for eggs. We created our own gluten free flour mix comprising 10 ingredients; Almond flour, Tapioca flour, Potato starch, Sorghum flour, Garbanzo bean flour, Millet flour, Teff flour, Certified gluten-free oat flour,Amaranth flour and Potato flour.

* 100% gluten free ingredients (including certified gluten-free oalts) baked in a non-dedicated facility


Better Than Home Baked!

Pinckney Cookie Cafe uses the same recipes and premium wholesome ingredients that the founder used baking at home for family and friends over the years. These include:

  • Semi-sweet and bittersweet chocolate from storied Belgian chocolatier Barry Callebaut
  • Meadowbrook butter from the Larsen's Creamery in Portland, OR
  • Pure brown sugar and evaporated cane juice sugar
  • Local eggs from Stiebrs Farms in Yelm, WA
  • Unsweetened finely shredded coconut
  • Nielsen Massey vanilla

Our traditional cookies use flour from Shepherd's Grain, a local farming cooperative that uses sustainable farming methods.

Our Miracle Cookies use a mix of ten different ingredients to substitute for wheat, unrefined coconut oil and applesauce to substitute for butter, and ground flaxseed and water to substitute for eggs.


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