A lot of gluten-free products claim they taste like the real thing. Sometimes, it’s true; other times, not so much. In the case of Tate’s Bake Shop Chocolate Chip Cookies, I’ve actually had the ‘real’ gluten-containing thing, and the gluten-free version is spot on.
I grew up on Long Island, and summers often involved traveling ‘out east’ for the weekend. On the way back, we always stopped at a farm stand to pick up a pack or two of Tate’s Chocolate Chip Cookies. They always were thin, crunchy and stacked in a small tower. And they always went fast.
Today, I still see the familiar stack of Tate’s cookies at the deli near my dad’s house. I’ve even spotted them at corner markets in Philly. But now, the original flavor has a gluten-free companion.
When we received a sample of Tate’s Gluten-Free Chocolate Chip Cookies at the office, I thought “No, this can’t be the same cookie…could it?”
One bite, and the childhood memories came flooding back. The thin, crunchy texture. The buttery and sweet dough. The chocolate chips – melt-in-your-mouth even when eaten straight out of the bag. To top it off, there wasn’t a touch of aftertaste.
I was stunned, in the best way possible. And just like the original, the gluten-free cookies went fast.
Tate’s cookies aren’t thick, chewy or chock-full of chocolate chunks. They’re simple and, despite being packaged, have that homemade appeal. If that’s your kind of cookie, then I suggest you high-tail it to their website and order yourself a pack.