The Flavours Are In: Meet The Cookies Behind the Craft

We started to meet the ingredient makers—like the sea salt harvesters on Vancouver Island, the wild blueberry growers in the Maritimes, and the bean-to-bar chocolate makers in Toronto. You saw just how much care went into each ingredient.

 

Now, it’s time to show you what we’ve done with them.

 

The 1867 Collection follows the same ethos as our core lineup: cookies that are big, bold, and unapologetically indulgent. Each one is generously sized, loaded with mix-ins, and baked to that just-right balance of soft centre and golden edges. What makes this box different? Every ingredient is sourced right here in Canada—from flour and fruit to chocolate, nuts, and salt.

 

As the stories behind each element continue to unfold, we wanted you—our early supporters—to be the first to see the full flavour lineup.

 

These are the eight flavours that will bring it all together:

1. Dark Chocolate Black Walnut

This one started with the DNA of our classic chocolate chip walnut cookie—but then took a darker, richer turn.

 

We packed a brown sugar dough with hand-chopped chunks of ChocoSol’s “Darkness” chocolate and bold black walnuts grown in Niagara. The chocolate brought an intense, stone-ground depth, while the walnuts added an earthy, slightly perfumed edge that made every bite feel just a little more grown up.

2. Oatmeal Cranberry Walnut

We took the structure of a classic oatmeal cookie and gave it a fresh, local twist.

 

Canadian oats, tart cranberries, and Ontario walnuts came together to create something soft, chewy, and quietly extraordinary. Swapping raisins for ruby-red cranberries made it brighter, tangier, and distinctly more Canadian.

3. Wild Blueberry Grunt

Inspired by the East Coast dessert of the same name, this cookie captured the comfort of a warm fruit crumble—no fork needed.

 

We marbled two doughs—one blue from the berries, one golden and buttery—and folded in wild blueberries foraged in Nova Scotia. We topped each cookie with a buttery streusel crumble and finished it with a vanilla glaze. Fruity, tangy, and irresistibly soft.

4. Death by Chocolate

This was the chocolate-lover’s answer to subtlety: a deep cocoa base loaded with two types of chocolate.

 

We used hand-chopped chunks of ChocoSol’s “Darkness” and smooth milk chocolate chips to create layer after layer of melt-in-your-mouth intensity. Bittersweet, fudgy, and just a little dramatic—in the best possible way.

5. Housemade Biscoff (But Better)

Rather than importing Biscoff cookies, we made our own—caramelized, spiced, and hauntingly fragrant.

 

We turned them into a silky housemade cookie butter for the centre, then folded more crushed biscuits into the dough. For the finishing touch, we added ChocoSol’s Jaguar chocolate—a stone-ground bar made from rare albino cacao beans. The result? Familiar, but elevated in every possible way.

6. Hazelnut Coffee Crunch

We started with a creamy hazelnut butter made in Toronto by Wholesome Deelight using Niagara-grown hazelnuts—and built everything around it.

 

Each cookie featured a soft centre of that nut butter, wrapped in dough mixed with more roasted hazelnuts and bits of Coffee Crisp for crunch and nostalgic sweetness. The end result was bold, textured, and proudly Canadian.

7. Peanut Butter Chocolate

For this one, we let the peanut butter speak for itself.

 

We used a peanut butter dough and added roasted peanuts for crunch, and dark chocolate chunks for balance. No candy coatings—just salty-sweet flavour, done the grown-up way.

8. Salted Caramel

Here, salt wasn’t just a garnish—it was the hero.

 

We filled each cookie with a molten centre of salted caramel, added white chocolate chips for contrast, and finished with a sprinkle of Vancouver Island sea salt. The salt inside and out pulled everything together—cutting the sweetness, elevating the flavour, and turning this cookie into something truly crave-worthy.

We’ll be back in your inbox soon with more behind-the-scenes stories from the farms, orchards, and kitchens that made this collection possible.

 

But for now, take a moment. Read through. Picture the crumbs. These are the eight flavours that will bring the 1867 Collection to life.