Like I said, I have tried this product more then once. Each time I had a different experience with the texture. I am a BIG texture eater so I am quite disappointed that this cookie in one package will have a very dry texture and ‘snap’ to it and and the next time will have a soft snap and still dry. I have also tried the pecan cookie by Midel and also had the texture difference. The cookie is a cute bite sized cookie, which is nice for the kids – they get a smaller dose of sugar. The taste of the cookie is a bit bland, not too much flavor to it. Maybe if it had some vanilla extract or some more chocolate chips it would amp up the taste a bit more.
*Edited to add (Feb 19, 2010) Midel’s Reply to the cookie texture:
MI-DEL cookies are made with natural/organic flour. Although our goal is to maintain a constant taste and texture, the natural/organic flour can present texture variations from one batch to the next.
Also, on the packaging it has the BIG label for being “Gluten Free” but when you check the fine print on the website labeling it says it’s processed in the same plant as wheat ingredients?! That labeling is on the newer packaging – but was not on the older packaging (the blue bag, which is only available here in Canada) – it only mentions that these cookies were processed in a facility that processes milk, nuts and “other possible allergenic ingredients”. I have contacted their customer service to find out if the blue bag cookies are also processed in a facility that processes wheat and gluten ingredients as well.
*Edited to add (Feb 19, 2010): Response from Midel:
Yes, MI-DEL Gluten-Free Cookies are safe for a person with Celiac Disease.The bakery that makes MI-DEL Gluten-Free Cookies adheres to the Codex Alimentarius standard – the international gluten-free food standard for manufacturers.
The current Codex gluten-free standard specifies a gluten limit of 200 parts per million (ppm). MI-DEL Gluten-Free products consistently fall well below 200 ppm. In fact, MI-DEL gluten-free products consistently test below twenty (20) ppm.
Utilizing ELISA methodology, product samples are tested at the beginning, middle, and end of each production run. Every batch of gluten-free flour blend is also tested prior to mixing.
* they have yet to respond as to whether the cookies packaged in the blue bag are also in a wheat producing facility or not
As we’ve all seen from Kinnikinnick‘s eye opening video, unless companies are taking apart the machines in between production runs and cleaning them out (not likely) then I do not recommend any person who is worried about cross contamination in their diet to eat these cookies.
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