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Buckwheat Chocolate Chip
Earthy, nutty, deeply chocolatey.
Back to the Basics
A deep dive on what makes Wild Thing cookies…well, wild.
First up, the heritage grains we use to preserve the
environmental and culinary diversity lost in
modern industrial farming.
Each cookie is developed with the unique
properties of the grain in mind, so you get extra
flavor, texture, and nutrition with every bite!
Our Staples
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Rye Shortbread
Buttery with a gentle spiced warmth.
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Einkorn Oat
Ancient grain sweetness meets hearty oat.
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Spelt Snickerdoodle
Light, pillowy, cinnamon-kissed.
The Grain Story
Before there was commodity flour, there were thousands of grain varieties — each with its own flavor, character, and place in the ecosystem. We work with small mills to bring them back, one cookie at a time.
Buckwheat
Technically a seed, not a grain — but undeniably bold. Buckwheat brings an earthy, almost floral depth that pairs beautifully with dark chocolate. Naturally gluten-free and rich in minerals.
Rye
Dark, complex, and wonderfully tangy. Rye has been a European staple for centuries and adds a subtle sourness and chewy crumb that modern wheat simply can't match.
Einkorn
One of the world's oldest cultivated wheats, einkorn is nutty and golden-hued with a higher protein content than modern wheat. It lends a rich, almost buttery flavor with every bite.
Spelt
A distant cousin of modern wheat, spelt has a delicate, slightly sweet profile with a lighter texture. It plays well with warm spices and gives our shortbreads their signature tenderness.
Contact Us
Questions about our cookies, grains, or wholesale orders? We'd love to hear from you.
hello@eatwildthing.co