We're honored to have been recently featured in The Seattle Times! Due to a large increase in orders and our small team, we have a one-week backlog on deliveries, and your order will be shipped approximately a week after it is placed. For any questions or concerns, please email us at inquiry@pinckneycookiecafe.com. We can't wait to share our cookies with you! Michael Pinckney

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Gluten-free cookie ingredients

Our gluten-free cookies use a gluten free flour mix comprising tapioca flour, potato starch, sorghum flour, garbanzo bean flour, almond flour, millet flour, teff flour, amaranth flour, certified gluten-free oat flour and potato flour. Cookie flavors that have rolled oats as an ingredient use certified gluten-free oats.

Like all of our wheat flour cookies, our wheat-free cookies are all natural. There are no preservatives, additives, food coloring, artificial flavors, trans fats, etc. We use local ingredients for all ingredients that are available locally. And we're serious when we say we use the best quality ingredients. For example we use Nielsen Massey vanilla, Callebaut chocolate, Shepherd's Grain flour and Stiebrs Farms eggs.