Health Benefits

We have tested the highest-quality ingredients to create recipes that are packed with goodness for your body. We believe that being good for you should not compromise taste and texture.

common ingredients in all of our cookies

Flax Meal

#1 source in Omega 3’s


Cardiovascular benefits

Antioxidant support

May help to reduce the risk of certain cancers

Improves intestinal absorption of nutrients

Garbanzo Bean Flour

High in protein, low in fat

Good source of fiber and Iron

Almond Meal Flour

A healthy fat – more nutrients per serving than any other tree nut

Excellent source of Vitamin E

Powerful antioxidant

Calcium, Potassium and Zinc for bone health

Maple Syrup

Anti-bacterial properties

Improves insulin sensitivity

In moderation, a better sweetener for Diabetics

Excels as a sweet source for supporting abundant health

Free from soy, dairy, gluten, wheat, and all the bad stuff!

What is soy & why we don't use it?

Soy is a legume that is grown and highly chemically processed, even the “organic” versions.

National Institute of Health (NIH) states that soy’s possible role in breast cancer is “uncertain” and advises that women who have or who are at increased risk of developing breast cancer or other hormone-sensitive conditions (such as ovarian or uterine cancer) should be particularly careful about using soy.

Soy contains phytoestrogens, compounds that can disrupt hormones. Women in particular are at an increased risk from the many hormone-disrupting substances found in soy. Soy contains isoflavones that act as estrogen mimickers, an aspect that can have both positive and negative effects.

So what is Gluten and why is it bad?

Gluten is actually a composite protein composed of two parts, gliadin and glutenin. It is found in wheat, rye, barley, spelt, and other related grains, and as a springy protein it’s what gives bread its elasticity. It’s also added to baked goods to make them gooey, and is used to thicken sauces, soups, condiments and other processed foods.

According to the Archives of Internal Medicine, 1 in 133 people have celiac disease—a genetic autoimmune disorder in which exposure to traces of gluten prompts antibodies to attack the intestinal wall, damaging the hair like villi critical for nutrient absorption. If you have this diagnosis it is crucial to be 100 percent gluten-free all the time.

At least another 7 percent suffer from “gluten sensitivity,” according to the Center for Celiac Research at Massachusetts General Hospital, a less understood condition which can lead to diarrhea, bloating, cramping, neurological problems and joint pain.

“No human can fully digest gluten so you have this undigested protein hanging around in your digestive tract,” says Doni Wilson, ND, a New York-based naturopath. “Some people’s bodies don’t pay attention to it. But for others, the immune system spots a molecule that looks like gluten and attacks.” Even in those without genetic sensitivity, she says, gluten can open up the spaces between cells in the GI tract, boosting its permeability and causing “leaky gut” syndrome.

It’s best to choose products that are free from gluten or modify your diet to include more gluten-free products should you have an intolerance or sensitivity to it.



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