When it became clear that Lori's son had severe food allergies, she became a mom on a mission to make allergy-friendly treats delicious enough for everyone—allergic or not—to want to eat. She spent years testing, tinkering, and testing some more until she landed on the perfect nut-free cookie recipe that also happens to be vegan. And Divvies was born. Fast forward a few years and mini cupcakes—the ultimate shareable treat—were added to their selection.
These desserts will steal the show at any get-together, from school gatherings to birthday parties to playdates. So don't forget to divvy 'em up! If there's one thing Lori has learned over the past 20+ years, it's that everything tastes better when shared. (from Divvies)
- Nut Free
- Dairy Free
- Non GMO
- Contains Soy
- Contains Wheat
Cupcake (Sugar, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid), Wheat Starch, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Contains 2% or less of the following: Wheat Protein Isolate, Salt, Natural Flavor, Polyglycerol Esters of Fatty Acids, Beta Carotene (Color), Guar Gum, Xanthan Gum, Soy Lecithin, Enzymes) Water, Canola Oil), Frosting (Powdered Sugar, Palm Oil, Water, Vanilla Flavor (Tapioca Dextrose, Natural Flavors), Invert Sugar, Salt), Soy Flour.