Wheat-free cookie ingredients


Our wheat-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.


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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