Grain-Free Bakehouse Cookie Dough | Made with Organic Blanched Almond Flour & Organic Pasture-Raised Butter | ✓ only 1g Sugar | ✓ Gluten-Free and Spoon-Ready, or Bake | 12 oz.
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Craving cookie dough without the sugar crash? This grain-free vanilla cookie dough is made with organic almond flour and pasture-raised butter for a rich, classic bakery taste with just 1g sugar. Eat it chilled by the spoonful or bake fresh cookies in minutes. Add a jar to your cart and treat yourself—better ingredients, same comfort.
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Meet Annabelle
Founder of Forage Breads
Temecula, CA
Estimated arrival: Sep 20 – Sep 22
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Product description
ABOUT
Bakehouse Vanilla Cookie Dough is a grain-free, gluten-free dough designed for a nostalgic vanilla-cookie taste with a lower-sugar approach.
Spoon it chilled or bake it fresh when you want warm, bakery-style cookies at home.
KEY BENEFITS
Enjoy a rich vanilla finish made with organic ingredients and pasture-raised butter.
Grain-free and gluten-free for simpler baking that fits many dietary needs.
Low-sugar positioning for a more balanced sweet treat.
Spoon-ready convenience—no mixing, no mess.
Bake fresh cookies anytime; one jar makes about 10–12 cookies.
WHAT'S INSIDE
Organic Pasture-raised butter — rich, classic cookie flavor.
Organic Blanched Almond flour — grain-free flour base.
Organic Vanilla extract — warm vanilla aroma.
Organic Allulose — sweetener with less sugar.
Organic Pure Monk fruit — sweetness without added sugar.
Organic Cassava root fiber — texture and structure support.
Organic Coconut oil — richness and mouthfeel.
Sea salt — balanced, bakery-style taste.
FREQUENTLY ASKED QUESTIONS
Q: Can I eat it without baking?
A: Yes—it's designed to be spoon-ready and is best enjoyed chilled, or baked fresh if you prefer warm cookies.
Q: How do I bake it?
A: Bring dough to room temperature, bake at 325°F for about 12–17 minutes, then cool before moving.
Q: How many cookies does one jar make?
A: About 10–12 cookies, depending on scoop size.
Q: How should I store it after delivery?
A: Refrigerate upon arrival for best spoon-ready texture, or freeze for longer storage.
A little about us
For more than twenty years, Annabelle Lee has been creating recipes rooted in simple, nourishing ingredients. What began in her own kitchen, feeding her family while navigating her own health journey, grew into a lifelong belief that food should be made with care, intention, and ingredients worthy of the people we love.
Alongside her husband of more than forty years, Tom, that belief became a shared life's work. Together, they are building Forage Breads around the same values that first took shape around their own family table.
Three Generations, One Belief...
Today, Annabelle and Tom work alongside their son, Jacob, and his wife, Jahara, carrying Forage into its next chapter with the same care and conviction that shaped it from the beginning.
Their granddaughter, Ocean, is already growing up surrounded by flour-dusted counters, warm bread, and a story that's still being written.
What is The Forage Way?
We believe how food is grown matters, how animals are raised matters. And the choices made long before an ingredient reaches our kitchen, all shape the food we share around our tables.
OUR COMMITMENT
• Organic ingredients over shortcuts.
• Pasture-raised butter & eggs.
• Whole-food flours over refined fillers.
• Frozen for freshness, never preservatives.
• Small batches over mass production.
Frequently asked questions
Why are your products gluten-free?
Gluten and certain grains can be difficult for many people to digest and are often linked to inflammation, bloating, auto-immune conditions, and fatigue. By removing gluten, we create breads that are lighter on digestion, gentle on the gut, and supportive of long-term wellness. If you are celiac, please note that our products are produced in a dedicated facility; however, none of them are certified gluten-free.
Why do you use blanched almond flour?
Just as grains protect themselves with their hulls, nuts protect themselves with their hulls as well as their skins. The skins contain lectins, phytates, and oxalates that can be difficult for humans to digest. Our organic blanched almonds are steam treated to clean and remove their skins, resulting in a fine flour that bakes into soft, delicate crumbs. We choose organic blanched almond flour for its rich, buttery taste and nutrient-dense profile.
Why do you use pure monk fruit, allulose, and cassava root fiber instead of refined sugar?
We rely on natural, low-glycemic sweeteners that deliver flavor without the crash. Allulose is a rare sugar found in fruits like figs and raisins that tastes like sugar but has almost no calories and doesn’t spike blood sugar. Soluble cassava fiber is a prebiotic fiber that adds gentle sweetness while supporting digestive health. Monk fruit is a naturally sweet fruit extract with zero calories, carbs, or bitterness. By using these alternatives, we craft baked goods that are mindful, wholesome, and keto-friendly while keeping the warmth and taste of traditional baking.
Why are your breads priced higher than store-bought loaves?
Our breads are crafted in small batches with premium and organic ingredients — without shortcuts, fillers, or preservatives. Every loaf requires more care, time, and cost to produce compared to mass-market bread.
How should I store and reheat your breads?
For short-term freshness, keep breads in a paper bag or breathable wrap at room temperature. For a softer crust on sandwich breads, store in an airtight container or bag. For longer storage, refrigerate or freeze pre-sliced loaves. To enjoy later, warm slices in the oven or toaster. For unsliced loaves, place in a 400-degree oven for about 10 minutes to heat and re-crisp the crust.