Over a period of a few months, we tested 19 different chocolate chip cookie mixes.

Some of these mixes claimed to be organic, gluten free, and "healthy" (though they still used questionable ingredients and copious amounts of sugar and high-glycemic ingredients).

Others made no such claims. These products were just trying to replicate the tried-and-true butter, sugar, and flour-based originals that Grandma used to bake.

We took extensive notes on flavor, taste and texture, ingredients, and baking methods.

We were surprised to discover how many different variations existed.

But what really shocked us was how few of these formulations were even any good!

Many were way too sweet, while others were too doughy, puffy, cakey, or even greasy.

The worst of them were dry, starchy, and crumbly.

But there were two things all of these cookies had in common...

They all relied on refined sugar and high-glycemic flours - two key ingredients in traditional chocolate chip cookies that we would specifically avoid to create our formulation.

Needless to say, we had our work cut out for us!

Cookie Chemistry: Creating the Right Crispy-to-Chewy Ratio

You already know refined flour is a bad idea when it comes to your health.

But when it comes to baking, traditional flour can create some amazing results.

(Just ask a French pastry chef!)

Here's why:

Gluten is a protein that helps to give baked goods (including chocolate chip cookies) their texture and structure.

The less gluten you have, the more likely your end result will be dry and crumbly.

So, what about other gluten-free cookie formulations? How are they held together?

In addition to a high percentage of sugar (which acts as a binder), most gluten-free manufacturers rely on gums (like xanthan gum or guar gum).

These gums help hold starchy flours (like brown rice flour and potato starch) together.

However, while the end result may "hold together"... it can also have a decidedly "gummy" texture.

No thank you!

And what about the sugar?

Of course, sugar plays many important roles in "cookie chemistry" too...

Most notably, sugar helps cookies to spread.

But it also undergoes caramelization (known by chefs and chemists as the Mailliard reaction).

This reaction is what creates those crisp edges, chewy centers, and toffee-like flavors that make the perfect chocolate chip cookie.

But, as you also probably know, sugar is one of the WORST ingredients when it comes to your longevity and your health.

And with that, we are very proud to report that...

Wellness Bakeries Created the Perfect Chocolate Chip Cookie!

It wasn't easy. In fact, it was quite difficult.

But after dozens (and dozens) of tests and tweaks of ingredients and formulations and preparation methods, we created a chocolate chip cookie that Grandma would be proud of.

But these are certainly not Grandma's cookies...

They contain NO inflammatory gluten... NO soy... NO dairy... NO artificial ingredients... and NO high-glycemic flours or sweeteners.

And the best part is that they have all the characteristics you love about this home-style favorite.

They're crispy on the outside, chewy on the inside, meltingly moist... and the sweetness is "just right."

So, Go Ahead and Feed Your Inner "Cookie Monster"!

If you're ready to enjoy a sweet and delicious chocolate chip cookie that won't sour your health, then head over to Wellness Bakeries by clicking the link below, and...

Get Your Cookie On!

Don't forget:

Use discount code SPRING23 at checkout to save 20% (plus some orders qualify for free shipping - details here).

As always... we appreciate YOU!

Kelley & Jon
Wellness Bakeries