You're a Cookie!
Wholesale bakery · Lake Bluff ·
Gluten-free and vegan cookies, ice cream sandwiches, and dough
Gluten-free and vegan cookies, ice cream sandwiches, and dough
"When served warm, the vanilla fragrance wafting off this hefty cookie could lure us into traffic. Unfortunately, the smell is writing checks that the taste can't cash. Especially once it's reached room temperature, the cookie tastes too sweet and artificial, with poor-quality chocolate. We cannot in good conscience give it five big booms—that’s for the chicken bake." - molly fitzpatrick, bryan kim, willa moore, will hartman, sonal shah
"Pastry chef Angela Diaz spent several years perfecting her gluten-free cookie recipe, which also has a vegan variation, now available out of her Avondale storefront. Visitors can buy ready-made cookies, ice cream sandwiches, and dough to bake at home." - Naomi Waxman
"I'm noting that You're A Cookie, which offers all its gluten-free wares in butter and vegan versions, is celebrating its first Valentine’s Day with half-pound heart-shaped cookie cakes and boxes of individually-wrapped cookie grams that make for nostalgic, tasty handouts." - Aimee Levitt
"I learned that You’re A Cookie — a forthcoming walk-up window bakery from pastry chef Angela Diaz offering fresh-baked cookies and vegan desserts — is now aiming for a summer opening at 3453 N. Albany Avenue." - Naomi Waxman
"Set to open a walk-up window in Avondale at 3453 N. Albany Avenue in early 2021, this shop is the project of Chicago pastry chef Angela Diaz, who grew a grocery-shelf cookie business into a brand sold in 15+ Chicago markets and shipped nationwide. The to-go window will center on cookies, ice cream sandwiches, and a specialty coffee blend, with staples including triple chocolate chip, oatmeal blueberry, and vegan chocolate chip cookie dough alongside rotating flavors like s'mores and a panadería-inspired sprinkle crunch. An on-site soft-serve machine will produce whole-milk and oat-milk soft serve to be sandwiched between cookies, and Diaz plans collaborations with other chefs on unusual ice cream flavors and a potential partnership with a local roaster for a signature coffee blend. Having worked at spots such as Cherry Circle Room, Owen & Engine, and the now-closed Trenchermen, and driven by her own gluten sensitivity, she emphasizes inclusive, allergy-friendly options. Largely a one-person operation aided by friends, the business weathered pandemic-related wholesale losses but remains focused on delivering playful, nostalgic treats designed to make customers feel like a kid." - Naomi Waxman
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