Sweet Loren is still around, but they completely discontinued their wheat-based cookie dough line. They now make vegan and allergy-friendly Gluten-Free Cookie Dough. It is different from this product, so we’ve added a new listing.
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.
Tasting Notes for Sweet Loren’s Cookie Dough
I honestly thought that my “mainstream” testers would find these big cookies a little too wholesome – but they LOVED them.
Peanut Butter Chocolate
This was the first Sweet Loren’s Cookie Dough that I baked up. I was immediately impressed with the big chocolate chunks, 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. Pictured above.
Cranberry Oatmeal
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. Pictured below in the background.
Chocolate Chunk
These were a little less sweet than the oatmeal cookies, giving them what I’d call more “grown up” appeal. They 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. Pictured below.
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. I did round some of them for presentation purposes. As mentioned, the Oatmeal and Chocolate Chunk were a little more stubborn on spreading. I also 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?
The Facts on Sweet Loren’s Cookie Dough
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.
8 Comments
I bought the sugar cookies and he chocolate chip cookies they’re both very good even my family who aren’t cealics like these cookies! They were very hesitant at first as gluten free foods usually don’t taste the same but they were surprise with how tasty these are! I use to eat tates gluten free cookies before discovering they were making me sick I haven’t had nay issues with these.
I purchased your Sugar cookie pack and was mad because the dough was like solid bricks. They tasted nasty.
First time this happened. I’ve gotten some prior to you this but i hope it don’t happen again.
I’ve tried other gluten free place and bake cookies but Sweet Loren’s is the absolute best by a landslide! There is No strange aftertaste; they aren’t pasty. Thank you Sweet Loren’s!
Thanks for sharing this Angela!
These cookies are super delicious! I have a lot of health issues & many sweets hurt my stomach but these don’t at all & they’re super yummy! The only negative thing I could say about these cookies is that, I’m addicted to them!
Haha, well that’s a good negative 🙂
I understand these cookies “SL” are made with no dairy but by no means are dairy free as where they are produced obviously has dairy running on the same equipment. How can you even write “by the ingredients they are dairy free”? It is the same as saying they are nut free “By the ingredients” and they are made on the same equipment as nut products. It’s very deceiving making claims like these and when I saw them on a “Go Dairy Free” site I was actually excited at first and then disappointed to see the claims at the END of the review realizing that they are not truly dairy free.
Hi John,
That’s exactly why I write “by ingredients” – the ingredients are made without dairy and without nuts. We cannot gauge for cross-contamination for several reasons: processes constantly change – if I were only to post products that I thought were not made on shared equipment, I would be liable if someone had an allergic reaction; the “may contain” statements are voluntary – in many cases, a product stated as “made on shared equipment” may actually be “safe” due to rigorous cleaning processes, while a product with no disclaimer may actually be made on shared equipment with no disclaimer and poor cleaning processes; most dairy-free consumers (even most with cell-mediated food allergies and some with IgE, most with lactose intolerance, etc) do not have an issue with the “trace” (parts per million) amounts that may occur during cross-contamination (almost all companies employ GMP with thorough cleanings and even delays between batch runs); there is no such thing as truly “allergen-free” – even an allergy-friendly manufacturer will explain this; and finally, if you are dealing with a food allergy that is life-threatening and severe enough that “made on shared equipment” is a concern, you should NEVER rely solely on packaging or websites before consuming – you MUST call the manufacturer with all foods to ensure their safety right down to the suppliers, processes, etc.