It varies by product. Most Goodie Girl cookies are produced in a dedicated peanut-free facility. Our Homestyle line is now made in a facility that manufactures peanuts.
Of Goodie Girl’s cookies, Homestyle Pecan is the only cookie with pecans in the recipe. But, YES. The majority of our cookies are made in a facility that processes products containing tree nuts, including but not exclusively, pecans, almonds, and coconut.
Our Homestyle Chocolate Chip and Homestyle Pecan Shortbread are made in a facility that manufactures peanuts.
We take every measure to ensure the safety of our customers. While lines are thoroughly cleaned between products to prevent cross-contamination, please note that every customer should use their own discretion while making decisions for their family.
YES. Our chocolate supplier has been working since 2016 on the Forever Chocolate program and has plans to make sustainable chocolate the norm by 2025.
YES. No Sesame in our cookies.
YES and Certified by GFCO Our cookies are made in a facility that processes gluten. Our cookies are made on a fully sterilized line and never used for gluten-containing products during the duration of our allotted production run. We consistently random test our cookies and they test below 10 ppm.
Our facility is not a dedicated gluten-free facility.
We appreciate all the fans who have brought to our attention the concerns about malt barley being listed as an ingredient on our packaging.
This is something we have diligently been working to correct and are excited to share that new packaging has been produced and is now circulated into distribution.
We value you and deeply appreciate your patience as we worked through this process. Please visit us online any time to see the current ingredient list and nutrition panel. As always, you may reach out to us at firstname.lastname@example.org with additional questions. We want to reinforce there was never a health risk to the consumer and apologize for any confusion and appreciate your support.
The palm oil used in Goodie Girl Cookies is RSPO (Roundtable on Sustainable Palm Oil) Certified. RSPO certification is an assurance that the standard of palm oil product is sustainable. Our palm oil producers are certified through strict verification of their production process to the stringent RSPO Principles & Criteria for Sustainable Palm Oil Production by accredited Certifying Bodies.
Our supplier uses Purity Protocol. Click for detail from our supplier, Avena Foods, on how they practice Purity Protocol when growing, milling and transporting the oats used in our products.
We use all natural ingredients and alternatives to wheat flour which we believe make people feel better about treats. Our cookies are about 130 calories per 1 ounce serving. We make an effort to keep sugar and fat content at a very reasonable amount for a treat for you or your family.
Midnight Brownie at 9 grams per 1 ounce serving.
Mint Cookies are coated in chocolate so they are. But 4 cookies is a serving.
Estimated at 24 cookies, but may vary by weight.
Snack Paks contain approx 8 cookies per sleeve. Go Paks contain about 4 dependent on weight.
Our New Breakfast Biscuits are vegan. .he rest of our gluten free cookies may contain milk or eggs.
Pure white cane sugar, evaporated cane juice, molasses and brown sugar.
Mint, Cocoa, Double Chocolate Chip, Fudge Striped, Birthday Cake, Magical Animal, Chocolate Crème and Vanilla Créme are all egg free.
Yes, they are certified Kosher by Orthodox Union (OU) Dairy.
An ‘OU-D’ (KOSHER DAIRY) symbol indicates:
At Goodie Girl, we run all products on all of our lines & complete allergen sanitation after manufacturing products that contain dairy before producing products that don’t contain dairy. Once dairy has been on a line, any product manufactured on that line is considered Kosher Dairy. It doesn’t necessarily mean the product has dairy in it. If milk is included in the recipe it will be noted on the ingredient panel.
Our proprietary flour blend contains white rice, corn starch, tapioca, potato starch, xanthan gum and in some cases whole milk powder and gluten free oat flour. We find this helps with texture and minimizes breakage.
Reference best by date on the packaging. Some cookies are 9 months from bake others are 12.They are best if consumed within several days of opening.
No, but our cookies are made with natural ingredients.
All varieties have a trace amount of soy lecithin. It is used as an emulsifier for milk powders and chocolate. It is NOT a significant ingredient.
While Goodie Girl Cookies are gluten-free, they are not Non-GMO Verified. A small amount of soy & corn is in many of our products, both represent less than 2% of the total aggregate of ingredients in each.
The FDA requires that pure extract must contain 35% alcohol. We use the Virginia Dare PURE VANILLA EXT 32 OZ BEAN. There are non-alcoholic vanillas but the FDA requires that they not be labeled Pure Vanilla Extract as they don’t contain alcohol. They are usually called Vanilla Flavor, are made in a glycerin base, and usually contain vanilla bean extracts. They provide a reasonable non-alcoholic solution for flavoring foods and beverages.
“It is not uncommon for a chocolate bar or box of chocolate confections to be opened and the chocolate is no longer shiny. Instead, it looks as if the chocolate has spoiled and is covered with white or light brown colored splotches. While it may look as if the chocolate has spoiled, the chocolate is in fact edible.
What has occurred is that the chocolate has undergone a process called “bloom.” There are two main types of chocolate bloom. The first is sugar bloom and the second fat bloom. Each has different causes. However, no matter the type of bloom, the surface of the chocolate will become unappealing and will have a mottled or hazy look. If fat bloom is present, it is likely that the texture of the chocolate may have changed from when it was originally molded.
Fat bloom typically appears as lighter color spots on the chocolate. As the name implies, the bloom is composed of fat, in this case, the naturally occurring fat that comes from the cacao bean — cocoa butter.
When discussing the reasons for fat bloom, it is important to note that when
cocoa butter hardens, it forms crystals. Some of the crystals are stable, but other crystals are not and will actually change form over time. During chocolate manufacturing, a process called tempering is used to ensure that only stable crystals form, while the chocolate hardens. Fat bloom is caused by the interaction of the various types of crystals or the tempering process (or lack thereof).”