April Bake Shop is my month-long focus on all thing baking. Covering brownies, cookies, waffles, and more, I’ve got you covered. Stay tuned throughout the month to see what I’m next baking up! Want to catch up with other installments in the series? Check out the parent post at this link.

It’s no secret that I am a huge fan of Heartsong Cookies and the wonderfully fabulous baker behind this love-infused brand. Gluten-free, dairy-free cookies are so often a disappointment as they are dry, off-putting, or portioned ridiculously small. Heartsong Cookies challenges the assumption that gluten-free means flavor-free with their thick, chewy, larger-than-life cookies in seemingly every flavor imaginable. Locally made in Central Florida and found around town at farmers’ markets and cafes, Heartsong Cookies are a not-to-be-missed foodie attraction for locals and visitors alike.


Before going any further, I’ll direct you to my original Heartsong Cookies review (click here) and a subsequent follow-up (click here) for the basics on who, what, and how these cookies are made, as well as where to find them around town.


Starting first with a refreshing flavor perfect for summer, the gluten-free, vegan lemon hibiscus flavor was a welcome wave of warmth amidst the colder-than-normal spring we’ve been having in Maryland. Bursting with the bright flavor of lemon, the cookies were sweet and tart, but not overly sour or acidic. Dried hibiscus is an ingredient I don’t recall eating before, but I liked the chewy, cherry-like flavor of the dried flour, and it complemented the lemon-ness of the cookie perfectly. Big, thick, and perfectly chewy, Heartsong’s consistency with baking beautiful allergen-friendly cookies without compromising looks or flavor, proves true with this cookie, and the others I tried.

With a flavor flashback back to fall’s favorite flavors, the pumpkin chocolate chunk cookie, was made “off season” for me as a Valentine’s treat from my Florida family. For this cookie, I fell in love at first bite as the distinctive pumpkin flavor enveloped my taste buds and big, chunky chocolate pieces provided a perfect complement. Of the three, the pumpkin stole the show and my heart, and I will definitely look for more pumpkin-infused recipes come this fall.

Last, but not least, is the classic flavor of pecan chocolate chunk cookies. Already the best gluten-free, vegan locally made chocolate chip cookies around, the addition of toasted pecans took this classic flavor to a whole new level. Brown sugar, massive chocolate chunks, and pecans are a trio to be reckoned with, and this cookie wisely lets the three coexist and speak for themselves. Thick and comforting, this cookie paired well with a glass of cold almond milk.

Heartsong Cookies and Kathy can be found around town at Bikes, Beans, and Bordeaux Cafe, Dandelion Cafe, or at the Maitland Farmer’s Market on Sundays. Check out Heartsong’s website for more info on flavors, ordering from afar, and other aspects of the company.


Disclaimer: This review is current to the original publication date. Updates will be noted. Ingredients and manufacturing processes can change without notice. Each product should be reviewed for individual nutritional needs. Feel free to to contact me with any questions or comments. I was not compensated for this review and it is a reflection of my personal opinion.