New Packaged Cookie Brand Takes The Cake | The Jewish Week | Food & Wine

New Packaged Cookie Brand Takes The Cake

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Cellophane is not a bad sign if you're eating a Nomoo cookie.

Call me crazy, but I'm not a fan of packaged cookies.

There were slim pickings when I was a kid and besides, my Mom baked often, and to my young mind you couldn't get better than hers.

Every once in a while I'll try a brand someone recommends. I'm often disappointed, although a few goodies have come along over the years.

Last week I sampled several varieties from a new manufacturer called Nomoo Cookie Company. No “moo” as in dairy-free. Also, kosher (Orthodox Union). Best of all – fabulous.

I will confess that the company sent me free samples, but I never let that get in the way of the truth. When you're in the food writing business you have to be honest or you lose credibility. Besides, some of my regular "tasters," (including a couple of kids) tried them out and all the cookies were declared winners. Not everyone liked every flavor – I wasn’t enamored with “Almond Oy” although the name is cute – but there were no duds.

Nomoo cookies are large, but not steroidal. One is just right for dessert. There are several more or less classic flavors – oatmeal, chocolate chip, ginger and sugar cookie, among others – nothing too weird in an effort to be innovative without purpose. The company does plan to offer specialty cookies at times: apples-and-honey cookies for the High Holidays, pumpkin for Thanksgiving and so on.

At the helm at Nomoo is David Bader, architect-cum-baker, whose kosher friends and a colleague whose child is allergic to dairy products urged him to create great tasting, healthier pareve cookies. That’s not easy with traditional shortenings and margarine, which can taste waxy and feel greasy. He has succeeded in his task though, using Spectrum Organic Shortening and Earth Balance products.

Each cookie has a punny name (“Open Sesame,” “Oat-Rageous”). Of all the cookies we tasted, the favorites were the Choco-Lift (“crispy surface, fudgy insides”), Ginger Slap (“warm and not overly spiced”) and Flyin’ Hawaiian (“tastes like vacation”).

Nomoo is a new company, still trying to find its way around the market, so for now, unless you live near their factory (5118 Applebutter Road, Pipersville, PA, 18947), you have to buy the cookies online at www.nomoocookies.com. At the website you will find a variety of options and cookie combinations; they cost $19.95 a dozen, plus shipping.

Nomoo cookies have no preservatives but stay fresh for up to a week (longer if refrigerated or frozen). In case you have any leftover after that (doubtful), use them to make cookie crumb crusts for pies or for sundae toppings or streusel toppings for fruit crisps. Like this one, which is amazingly quick to put together:

Ronnie Fein is a cookbook author and cooking teacher in Stamford, author of Hip Kosher. Her newest book, The Modern Kosher Kitchen, will be published November 1, 2014. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com and follow on Twitter at @RonnieVFein.

 

Servings & Times
Yield:
  • 6 servings
Active Time:
  • 15 min
Total Time:
  • 45 min
Ingredients

Individual Apple Crisp with Cookie Crumbles

5 apples such as Granny Smiths or Golden Delicious

1/4 cup brown sugar

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

3 Oat-Rageous Oatmeal Cookies

3 tablespoons melted unsalted butter or Earth Balance Buttery Spread or coconut oil

Vanilla ice cream, optional

Steps
  1. Preheat the oven to 375 degrees.
  2. Peel the apples and remove the cores. Slice the apples into a bowl.
  3. Add the brown sugar, lemon juice and cinnamon, mix to distribute ingredients thoroughly and place the apples in 6 individual baking dishes.
  4. In a small bowl, crumble the cookies. Pour in the melted butter. Mix well to coat all the cookie crumbs.
  5. Scatter the buttered crumbs on top of the apples.
  6. Bake for 40-45 minutes or until the top is golden brown and crusty. Let cool slightly, but serve warm. Top with vanilla ice cream if desired.