It started as an end-of-day cookie ritual. After becoming a mama, I really looked forward to having my end-of-day treat with my husband.  We loved our cookies.  And we loved the convenience of picking them up in the grocery store.  But eventually, I started making my own because they tasted better.  My husband who happens to be a professional chef provided some recipe direction and nuanced (his favorite word in my opinion) flavor feedback.  

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My mom, a medical research nurse works with patients who struggle with weight and diabetes.  After sitting in on one of her meetings thinking about how they could help their patients learn to adopt more beneficial eating habits I couldn't help but think about how I ate a cookie every day but because I was very mindful of the ingredients in my cookies and also ate very nutritious whole foods throughout the day and exercised regularly, it never really became a weight or health issue.   I realized everyone needs a yummy treat every now and then and hated that some cookie companies were using refined and bad ingredients that can have really detrimental, addictive side effects.  I sought to create a cookie that was natural and delicious.  Not a health cookie but also not a detriment to your health cookie. 

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When we buy groceries we buy and eat mostly organic and mostly stayed away from anything processed.  I wondered why most cookies out there didn't use organic ingredients and thought there was room for improvement to the brands you typically see on the cookie shelves. 

It was a natural choice for me to use organic pasture-raised eggs, butter or ghee from organic grass fed cows and organic flour.

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I learned about einkorn flour, earth's first wheat before the food industry started messing with wheat to make it stronger (aka a higher gluten content).  I wondered why more people didn't use einkorn flour since the naturally lower gluten content didn't cause all the digestive health issues every one seems to have now a days from normal modern gluten.  Turns out einkorn wheat is more expensive but I thought it deserved to make it into a cookie! 

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I also learned about the processing of what we call sugar and thought "no thanks."  While I do use some cane sugar in my cookies, it is much less processed than what you would traditionally think of as sugar.  The whole cane sugar retains micronutirents and trace amounts of minerals like iron, zinc, calcium, and potassium, as well as antioxidants and polyphenols that help your body process the sugar, nature is pretty smart after all, so why get in the way of nature.   I also balanced it out with coconut sugar and dried ground dates.  The result is a delicious "nuanced" taste like caramel toffee dancing on your taste buds.  We like to call it "yum."  And we hope you like them. 

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Our logo was drawn by my 8 year old nephew Bravery.  He is a constant reminder to be brave, overcome challenges and have some fun along the way. 

 

-Michelle Vawer