The Doughs · Bake at Home
Now, just bake.
Pre-portioned organic cookie & brownie dough, mixed by hand and delivered cold. Heat the oven, set a timer, fill the kitchen with that smell.
SignatureSalted Tahini Chocolate Chip
This was the cookie that started everything. I'd been putting tahini in things for years before anyone else was doing it — something about that nutty, savory depth against dark chocolate just made sense to me. I tested dozens of versions before landing on this one. It's rich, it's salty-sweet, and it's the cookie people remember. Ingredients: Organic unsalted butter, organic tahini, organic free trade cane sugar, local farm raised eggs, organic non-gmo vanilla extract, freshly milled organic flour, organic baking soda, organic baking powder, organic sea salt, organic free trade non-gmo dark chocolate chunks, Maldon flaky salt. Pro Tip: Love a thin, crispy cookie? Halfway through baking, pull the sheet out and slam it on the counter a few times — this knocks the air out and flattens the dough. Slide it back in the oven and let it finish. Crispy edges, chewy center, no extra effort.
Peanut Butter Miso Organic Cookie Dough
These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. The miso's bracing brackishness is not at all what you'd expect — it mellows beautifully into the dough, so each cookie is ready to shine the moment they arrive. A roll in organic Demerara sugar adds a subtle crunch that pairs perfectly with the tender center. Ingredients Freshly milled organic flour, organic baking soda, organic baking powder, organic unsalted butter, organic free trade cane sugar, organic free trade light brown sugar, organic non-GMO white miso paste, organic non-GMO chunky peanut butter, local farm raised eggs, organic non-GMO vanilla extract, organic free trade Demerara sugar Pro Tip: Love a thin, crispy cookie? Halfway through baking, pull the sheet out and slam it on the counter a few times — this knocks the air out and flattens the dough. Slide it back in the oven and let it finish. Crispy edges, chewy center, no extra effort.
SignatureBrown Butter Rye Chocolate Chunk
The grown-up chocolate chip cookie. This cookie started with a question: what if the butter had more to say? So I browned it. Slowly, in a light-colored pan, swirling until the milk solids turned golden and the kitchen smelled like hazelnuts and caramel. Then I swapped part of the flour for stone-milled rye — the kind that makes sourdough bread taste deep and dark — and suddenly the whole recipe got quieter and more interesting. The chocolate stopped shouting. The sweetness stopped being the point. Everything just ... focused. The chocolate is 72% dark, hand-chopped into uneven chunks so some shatter into thin layers and some pool into molten pockets. The rye gives the dough an earthy, almost tannic depth — like the flavor equivalent of a whiskey barrel aged next to chocolate. And the Maldon salt pressed on top while it's still warm cracks the whole thing open. This is the cookie for people who stopped eating chocolate chip cookies at 25 and want a reason to start again. Ingredients: (all organic unless noted) Stone-milled organic rye flour (Cairnspring Mills), organic all-purpose flour, organic cultured butter (browned), organic dark chocolate 72% (Askinosie), organic dark brown sugar, organic cane sugar, organic eggs (Iacono Farm, East Hampton), pure vanilla extract, baking soda, baking powder, Maldon sea salt. Pro Tip: Let the dough balls sit at room temp for 10 minutes before baking. The edges warm up and spread into crispy, caramelized rims while the center stays cool and fudgy. That contrast is the whole point. And when they come out — pull them when they still look slightly underdone. They'll firm up on the tray. If they look perfect in the oven, they're already overbaked. Trust the wobble.
SignatureHoney Peach Ricotta Cookie
The garden party cookie. This one came from a Saturday morning at the Amagansett farmers market — a pint of fresh ricotta from Catapano Dairy, a bag of white peaches still warm from the sun, and a jar of honey from Round Swamp. I baked the first batch that afternoon and they were gone by dinner. Ricotta makes a cookie impossibly soft — like biting into a cloud that someone dusted with cinnamon. The honey is local and raw, stirred in instead of sugar so the sweetness is floral, not flat. The peaches are diced small and folded in last so they keep their shape — tiny bursts of summer in every bite. And the lemon zest ties everything together the way a squeeze of citrus finishes a perfect dish. This is the cookie you bring to the house where they already have everything. Ingredients: All organic unless noted. Stone-milled organic all-purpose flour, organic whole-milk ricotta (Catapano Dairy, Peconic), organic cultured butter, organic cane sugar, local raw honey (Round Swamp Farm, East Hampton), organic eggs (Iacono Farm, East Hampton), organic white peaches, lemon zest, pure vanilla extract, baking soda, baking powder, Maldon sea salt. Pro Tip: These arrive with a separate honey glaze sachet and a Maldon salt packet. The glaze goes on while the cookies are still warm — it soaks in slightly and creates a sticky, floral shine. The salt goes on last, one flake per cookie. Don't skip it. The honey-salt finish is what takes this from "really good cookie" to "where did you get these."
Matcha White Chocolate Black Sesame Cookie
This one started as an obsession. Ceremonial-grade matcha — vivid green, earthy, unapologetically bold — folded into buttery dough with pools of slow-melting white chocolate. Toasted black sesame seeds add a deep, nutty warmth that makes the whole thing feel like it belongs in a Tokyo patisserie and a Hamptons kitchen at the same time. There's something almost meditative about it — the matcha lingers, the white chocolate softens every edge, and the sesame scattered through like little secrets ties it all together. Unexpected. Elegant. Gone before you're ready. Ingredients: Cane sugar, unbleached wheat flour, butter (cream, natural flavor), egg, white chocolate (sugar, cocoa butter, milk, soy lecithin, vanilla), ceremonial-grade matcha powder, toasted black sesame seeds, vanilla extract, baking soda, sea salt
Banana Chocolate Chip Cookies
Soft, gooey, loaded with organic chocolate — with a whole organic banana on the side to slice your way. The cookie that makes everyone ask what's different. Organic ripe banana folded into brown sugar butter dough with organic dark chocolate chunks in every bite — soft in the middle, golden on the edges, and somehow gone before you've finished your coffee. Like everything from The Pantry Post, every ingredient is organic, locally sourced wherever the season allows, and always non-GMO. No shortcuts, no fillers, no compromises — just real food, made the way it should be. They arrive as frozen dough balls ready to bake whenever the craving hits. Pop them in the oven, slice the organic banana that comes with every order however you like — on top, on the side, or straight into your mouth while you wait. No gluten-free pretending here, just a really, really good cookie that happens to have organic banana in it. Now, Just Bake Preheat your oven to 350°F. Place frozen dough balls on a lined baking sheet about 2 inches apart. Bake for 12–15 minutes until the edges turn golden and the centers are still soft. Let them cool on the tray for 5 minutes — this is when the magic happens and they set into that perfect chewy texture. Slice your organic banana however you like and lay it on top, tuck it on the side, or just eat it while you wait. Pro Tip Press a few extra organic chocolate chunks into the tops before baking for that bakery-window look. And don't skip the 5-minute cool-down on the tray — they'll go from good to life-changing in those few minutes. The organic espresso powder doesn't make them taste like coffee — it just makes the chocolate taste more like chocolate. Freeze for Later Keep your dough balls in the freezer for up to 3 months. Bake straight from frozen — just add 1–2 extra minutes. No thawing, no planning, no excuses not to have warm cookies whenever you want them. What They're Made Of 100% organic, locally sourced wherever possible, and always non-GMO: organic unbleached flour, organic cold unsalted butter, organic dark chocolate chunks, organic ripe banana, organic light brown sugar, organic caster sugar, organic egg, organic vanilla extract, organic baking powder, organic baking soda, sea salt, organic cinnamon, organic espresso powder. Each order arrives with a fresh organic banana for slicing. Allergens Contains: Wheat, Eggs, Dairy (Butter), Soy (Chocolate). May contain traces of tree nuts. Vegetarian. Nutrition (Per Cookie, Approximate) Calories ~185 · Total Fat 8g · Carbohydrates 26g · Sugar 14g · Protein 3g · Fiber 1g