John’s legendary cookies, the same ones that he gave us back on Baker Beach. All the recipes are inspired by karma, balancing the sweet and the sour, and all the cookies are made with 100% natural and Fair Trade ingredients.
Sour cherries plucked well before their time to get your lips really pursing, combined with the crumbliest, flakiest Belgian chocolate we could find, baked with a whole lot of love.
John’s a firm believer that an apple and almond cookie a day keeps the doctor away. But after one you’ll probably want to eat the whole pack, so get some friends round to keep your nutrionist sweet as well.
These cookies are our healthiest yet. Well, that’s what we told ourselves as we put grapefruit in them, before adding butterscotch just like your mamma used to make to get that extra crunchiness.
A typical example of John's yin & yang baking: Crunchy brazil nut and big chunks of soft caramel.
Three is the magic number!So we stuffed not one, not two, but THREE kinds of chocolate into this chocotastic cookie.
Some people we know say it's the best cookie in the world... Ever!
So for John Altman Cookies 2.0 we lost the tub with the plastic sack(and the seeds sadly) and replaced it with a smaller, more efficient paper bag. The new paper bag uses less material than before, and weighs significantly less, allowing us to make more bags into less transport. Sadly the paper isn’t FSC certified, but we’re working on it.
Our cookies are Fair Trade: the sugar is Fairtrade and comes from Mauritius, while our Fairtrade chocolate is supplied by Callebout.
All our ingredients are 100% natural.
We use real grass butter.
New for 2011! From the end of January onwards all the eggs used to make our cookies will be free range Rondeel Farm eggs! Our chickens will be the first to benefit from the revolutionary “Rondeel” laying system, the most chicken friendly way of farming yet!