Bonnie is a native of Eastern Washington State, born and raised in Kennewick. She started her life in the trenches at restaurants, big and small, and stayed there for over 30 years.

One thing she learned early on is that there was no opportunity to stop and take a meal break during working hours.

So Bonnie baked bite-sized cookies at home with nutritious grains and oats instead of wheat - and she also made them with no dairy and no animal products. If all that wasn't enough, Bonnie then added coffee to keep her alert.

During her shift, she'd sneak one of these cookies and it kept her going. She named them "Survival Cookies®" because they helped her survive her everyday life in the kitchen.

Over time, Bonnie took that cookie recipe and reworked it into a bigger cookie with a bolder flavor, a caramelly texture and luscious add-ins like sweet fruit, powerful micrograins and crunchy hazelnuts. And of course, that deep dark chocolate...

Seattle's Theo Chocolate is the finest domestically produced (and America's first bean-to-bar) Fair Trade chocolate. While other cookie makers settle for waxy "whatever's available" chocolate, Bonnie insisted on the absolute best, using only 70% Dark Theo Chocolate - the same pictured to the left - in her recipe.

The coffee we use is also Fair Trade, grown under the most humane global farming standards and roasted in the Pacific Northwest. Our hazelnuts are Oregon's best from local farms, delivered to us by the Northwest Hazelnut Company. Bonnie strives to use as many locally-sourced, organic and non-GMO ingredients as possible. The Pacific Northwest is where we were founded. It's our mission to make sure Survival Cookies keep their Pacific Northwest pedigree.

Each cookie is uniquely dense, incredibly satisfying, ridiculously delicious - and shockingly vegan.

Survive YOUR day with Bonnie's Survival Cookies. Real Cookies. Real Ingredients. Real Nutrition.

Ingredient and Nutrition Information