Ingredients: Rice Flour, Unrefined Cane Sugar, Palm Fruit Oil, Potato Starch, Vermont Well Water, Baking Soda, Unsulphured Molasses, Tapioca Starch, Crystalized Ginger, Spices, Vanilla Extract, Sea Salt, Xanthan Gum.
Allergens: Our bakery uses peanuts and tree nuts.
"When I was creating the recipes for my line of Gluten Free cookies, I knew that recreating my Ginger Snapdragons without wheat was going to be tough. Chewiness is a unique property of gluten. A pinch of xanthan gum holds it together, but I wasn't willing to add more gums and fillers and other weird stuff to make it happen.
"The result was a cookie that is different, but just as awesome. The flavor is the same, but the texture is a little softer, a little cake-ier, and just kind of divinely, melt-in-your-mouth wonderful! Some people like it better, some prefer the original. But if gluten is your enemy, this cookie will definitely be your friend."