We just finished tasting through a whole bunch of Tate’s cookie portfolio (check out the official ranking of our favorite Tate’s cookies), and now I’ve got two more varieties of Tate’s cookies to consume. I’m not complaining!
The new additions to Tate’s Bake Shop selection are two new gluten free cookies. The brand’s gluten free chocolate chip cookies are some of our favorite gluten free cookies, period, so I had high hopes going into this new product taste test. Do these new gluten free Tate’s cookies live up to their chocolate chip predecessor? Well, one might be even better—and one is a bit of a shrug.
Pros: This is a spectacular gluten free cookie. It’s thinner than the non-gluten-free Tate’s oatmeal raisin cookies, which is actually a good thing. The regular cookie is a little on the thick side, if you ask me. It tastes super brown buttery and it’s crispy, as Tate’s cookies should be, with just a bit of chew from the oats. The raisins (when you actually get them, more on that below) are plump and juicy and tangy. I love this cookie!
Cons: There aren’t enough raisins! Seriously, one of the cookies we tried had two raisins in it. Two! More raisins, Tate’s!
Verdict: I don’t care whether you’re gluten free or not, if you like oatmeal raisin cookies then you need to grab a bag of these puppies asap.
Rating:
9.5/10
Sporks
New Tate’s Cookies!
Tate’s Bake Shop Gluten Free Double Chocolate Chip Cookies
Pros: The chocolate chips are the perfect texture. They’re somewhere between solid and melted. It’s impressive! And they taste delicious. They’re definitely the best part of this cookie and so good it’s almost worth the rest.
Cons: The texture is sandy as heck. It falls apart in your mouth. It falls apart on your lap, on the table, anywhere it can—this cookie is determined to turn to dust. And it’s a bit on the salty end—and that’s coming from someone who regularly complains that cookies aren’t salty enough. It’s clunky and not chocolatey enough (even with the spectacular chips).
Verdict: Skip it and stick with the classic gluten free chocolate chip cookies or the new gluten free oatmeal raisin cookies.
Hi! I’m the editor-in-chief of Sporked. I will never turn down a fresh-shucked oyster but I’ll also leap at whatever new product Reese’s releases and I love a Tostitos Hint of Lime, even if there is no actual lime in the ingredients.
Why you should trust me: I have been writing about food and beverages for well over a decade and am an avid at-home cook and snacker. I began my career writing about fine dining and recipes, moved into cocktails and spirits, and now I talk about groceries. If you can eat it or drink it, I’ve probably written about it.
What I buy every week: Trader Joe’s dried okra. Appleton Farms prosciutto from Aldi. Some sort of Trader Joe’s cheese (I’m into the aged gouda at the moment). Frozen waffles (usually the Eggo Cinnamon Toast Minis). Spindrift water (loving the Cosmopolitan right now).
Favorite ranking: Smoked salmon. Imagine me as Scrooge McDuck but instead of coins I’m diving into a vault of slippery smoked salmon slices. Pure joy. I also found some real steals in that taste test!
Least favorite ranking: Canned oysters. I had such high hopes for this but it quickly became a chore. The kitchen smelled like an uncleaned aquarium.
Thoughts? Questions? Complete disagreement? Leave a comment!
Justine Sterling
Vinz Karl
Danny Palumbo
Thoughts? Questions? Complete disagreement? Leave a comment!