Tate's Bake Shop expands gluten-free offerings
The cookies are made with rice flour plus real butter and chocolate.
After launching its Gluten Free Chocolate Chip Cookie over a decade ago, Tate’s Bake Shop is expanding its line with the launch of two new flavors: Gluten Free Double Chocolate Chip and Gluten Free Oatmeal Raisin, available in stores nationwide and on tatesbakeshop.com and Amazon beginning this month.
Crafted for the same crisp texture and taste consumers know from Tate’s, the gluten-free lineup expands with:
- Gluten Free Double Chocolate Chip: A rich chocolate cookie base studded with semi-sweet chocolate chips.
- Gluten Free Oatmeal Raisin: A cookie featuring hearty oats, sweet raisins, and warming spices.
“At Tate’s, we believe everyone deserves a truly great cookie, and our Gluten Free Chocolate Chip cookies are the bestselling gluten-free cookies on the market for a reason,” says Laraine Miller, CEO of Tate’s Bake Shop. “Our new gluten-free flavors are just as delicious as their counterparts, with zero compromise. We’re excited to bring all the best parts of a Tate’s cookie—delicious flavor, crisp texture, and everyday indulgence—to even more cookie lovers.“
The cookies are made with rice flour and high-quality ingredients, including real butter and chocolate, the brand says. Like all of Tate’s gluten free cookies, they are nut-free, baked in a dedicated gluten-free facility, and Certified Gluten Free by the Gluten Free Food Program.
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