Last Crumb, a luxury cookie brand, has launched its first gluten-free cookie collection. It released four gluten-free flavours for the first time. The cookies will be available via special online drops throughout April for consumers who sign up on the brand website.
Alana Arnold, the co-founder of Last Crumb, said the Last Crumb community was top of their mind when creating the gluten-free collection. “We knew there was a need for a gluten-free cookie that tasted just as good as the real thing and the results have truly surpassed our own expectations.”
The four gluten-free cookies are:
- I Lava You – this is a chewy, chocolate cookie that gives way to a truly fudgy, gooey, ganache interior. Its coated in confectioners sugar. This is your typical after-school snack.
- Birthday Boohoo – this cookie has a chewy, cake batter-y base that is studded with vanilla frosting bits. It is smothered in rainbow nonpareils. The standout feature is the softness as it is caramelized butter in the base. This gives it more depth than the typical sugar cookie.
- Thicc Boy – its peanutty base makes it extra moist, with a texture that’s almost fudgy. The cookie has a solid ratio of peanut butter cups and peanut chips throughout. Its flaky sea salty topping adds dimension.
- Grandma’s Last Stand – a little drier than the others, the cookie softens, providing a sink-into-it, caramelized cookie that’s oozing with three kinds of chocolate. The center is a bit doughy and molten, just like a cookie fresh from the oven.
The gluten-free cookies are made with original sunshine flour, which is a gluten-free flour comprised of non-GMO, unbleached wheat starch. The wheat starch, as per Original Sunshine, is allowed in gluten-free foods under the FDA’s gluten-free labeling rule. It creates a thick, pillowy cookie akin to the half pound treats trending these days, and the overall texture is in line with the real deal. The final product contains less than 20 ppm of gluten which the brand achieves through a multi-step water rinsing system. However, the flour is not suitable for people with wheat allergy.
Last Crumb highlighted that the quality of the ingredients and gourmet techniques, like caramelizing the butter, elevate these from the run-of-the-mill cookies.
