{"id":9565,"date":"2025-01-26T06:00:04","date_gmt":"2025-01-26T12:00:04","guid":{"rendered":"https:\/\/www.eatdrinkmadison.com\/blog\/?p=9565"},"modified":"2025-01-24T07:47:14","modified_gmt":"2025-01-24T13:47:14","slug":"cooper-street-snacks","status":"publish","type":"post","link":"https:\/\/www.eatdrinkmadison.com\/blog\/?p=9565","title":{"rendered":"Cooper Street Snacks"},"content":{"rendered":"

\"CooperI was excited to accept an offer to try the line of twice-baked cookies and the line of granola bakes from Cooper Street Snacks<\/a>, which focuses on using locally sourced fruits and ingredients.<\/p>\n

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Cooper Street was founded in 2011 in Michigan by Elaine Surnow, whose passion for baking started with a 100-year-old cookie recipe passed down from her grandmother. Her focus has been on creating delicious snacks that prioritize wholesome ingredients without compromising on taste.<\/p>\n

The twice-baked cookies ($4.99 for a 5-oz. bag) are outstanding. They’re self-described as part cookie, part biscotti. I lean toward the latter because of the crunchy texture and buttery flavor.<\/p>\n

Each serving of four cookies has 100 calories, 2 g. of protein, 15-17 g. of carbs and 4-5 g. of fat, depending on the variety. They are dairy-free and peanut-free but made in a facility that handles tree nuts.<\/p>\n