I’m a self-professed cookie monster. Ooey, gooey, doughy, and chewy are my favorite qualities in a dessert, and Sweet Loren’s Cookie Dough delivers all of it.
In fact, Sweet Loren’s Cookie Dough even satisfies my hearty side – I almost always bake chocolate chip and oatmeal cookies with whole grain flours, and so do the bakers at Sweet Loren’s. They’re still a sweet treat through and through, but to mitigate the indulgence, Sweet Loren’s Cookie Dough uses only white-whole wheat (that’s a type of whole wheat flour, not white flour) and oat flours along with organic sugar.
I honestly thought that my “mainstream” testers would find these big cookies a little too wholesome – but they LOVED them.
Peanut Butter Chocolate (pictured above) – This was the first Sweet Loren’s Cookie Dough that I baked up and I was immediately impressed with the nice big chocolate chunks, little peanut bits, and delightful yet not overly peanut butter flavor. The texture was slightly rustic and hearty, but it smacked of a straight-up dessert.
Cranberry Oatmeal (pictured below, but in the background) – These were the most wholesome of the bunch in taste with brown sugary sweetness and delightful contrasting cranberry notes. These were quite popular with their moist and chewy consistency with tons oaty goodness. The only downfall – these babies didn’t want to spread! They were big puffy balls, I flattened most of them for the last few minutes of baking, and recommend shaping and flattening the dough a bit before baking.
Chocolate Chunk (pictured below) – These were a little less sweet than the oatmeal cookies, giving them what I’d call more “grown up” appeal, and were packed with those big rectangular semi-sweet chocolate chunks. I had a little bit of a baking problem in which they also stayed a little too tall and didn’t want to bake through. I flattened some for a broader cookie (they still stayed soft and chewy), while the others spread just a bit and stayed quite doughy – though I wasn’t complaining.
Sweet Loren’s Cookie Dough is sold with 12 generously-sized, indulgent, and far too easy to eat blocks of dough. They pack together into squares, rather than rounds – not a problem, but I did round some of them for presentation purposes. As mentioned, the Oatmeal and Chocolate Chunk were a little more stubborn on spreading, and I did have to increase the baking time on all, but that may be due to our higher altitude (we live at around 5000 feet), since the suggested baking temperature is quite low. Nonetheless, every last crumb was gobbled up with big smiles!
Note that Sweet Loren’s Cookie Dough is “just” dairy-free. They do use eggs. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
Certifications: Sweet Loren’s Cookie Dough is Certified Kosher OU-Dairy (they are not made with dairy, but this indicates that dairy may be present in another product made on the line) .
Dietary Notes: By ingredients, Sweet Loren’s Cookie Dough is dairy-free / non-dairy, tree nut-free (the one variety does use peanuts) and vegetarian. The Oatmeal Cranberry is soy-free, the other two have soy lecithin in the chocolate chips. Nonetheless, always read the ingredient statement and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Sweet Loren’s website at sweetlorens.com.