FAIRFIELD, Conn. -- A "go to" four-ingredient flourless peanut butter cookie is behind the success of Early's Edibles , a three-year-old peanut and gluten-free cookie company.
Fairfield resident Sharon Early would often turn to baking as a way to de-stress from her job in the fashion industry -- and her long commute into the City.
It was on a vacation to Italy that she realized her baking hobby could turn into a full-time career. Seeing all the sunflowers in the Tuscan countryside, she started to think: Why not substitute the peanut butter with sunflower butter for a peanut and gluten-free baked treat?
Back in Connecticut, she began experimenting and researching gluten-free flour blends. It would take three years but in 2014 she launched Early's Edibles .
Her cookies -- there are presently three flavors -- have no additives and rely heavily on sunflower seed butter, which Early said is key to their unique taste.
"We often hear that our cookies are 'addictive' and most people guess that our cookies are made with peanut butter yet are thrilled to find out we are peanut free and tree nut free," she said.
"Customers who don’t have any food allergies love our cookies."
The cookies are sold throughout Fairfield County in Palmers Market in Darien, The Common Bond in Shelton, Chef’s Table in Fairfield, and Chamomille Natural Foods in Danbury. Early's Edibles are also sold in Vermont and NYC as well as online.
The three flavors include the “Original” which Early describes as "salty and sweet, crispy and creamy with a slightly familiar taste reminiscent of peanut butter;" the "Eclipse," "deliciously dark, made with sunflower seed butter, cocoa powder and just the right amount of mini chocolate chips," and, "Sunny Chips," the “Original” with mini chocolate chips.
A fourth flavor is coming in 2018. Go to www.earlysedibles.com/ for more details.
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