Hi, I'm Addison.
I fixed dessert.
Runner, recipe developer, ingredient-label reader, and the reason a gluten-free cookie finally tastes like the real thing. Sweet Addison's exists because she refused to choose between feeling good and eating cookies.
Addison LaBonte · Founder
It started with two bad options.
So she went looking for the better way herself. It started in her own kitchen, with her own grocery list.
One question kept nagging her: why does every cookie either wreck your diet or taste like cardboard? Nobody had a good answer. So Sweet Addison's became the answer, a better-for-you spin on classic American desserts, made with best-in-class ingredients, ethically sourced and minimally processed, that she'd proudly hand her family, her friends, and you.
From diagnosis to your doorstep.
Compartment Syndrome, and two options she refused to accept: quit running, or surgery on both legs.
Gluten gone, cold turkey. Labels read. Life changed in a week, and she never looked back.
She shared the whole journey on Organically Addison, and a community of label-readers found her.
Sweet Addison's: cookies without compromise, baked fresh in Dallas and shipped seven days a week.
The ingredient rules she never breaks.
Every single flavor is gluten-free, seed-oil-free, and refined-sugar-free*, with nothing you can't pronounce. Here's what that actually means, ingredient by ingredient.
*Except the Hot Fudge Cookie, which contains butter.
Nutrient-dense with healthy fats, protein, and vitamin E, and naturally a little sweet, so refined sugar never gets an invite.
Lower glycemic index than refined sugar, and it keeps its iron, zinc, calcium, and potassium.
Heart-healthy fats and antioxidants, used everywhere other bakeries reach for seed oils.
Omega-3s and vitamins A and E, from hens treated humanely.
Minimally processed with trace minerals, and a little nod to Addison's home state of Maine.
Sweetened with coconut sugar, because the chocolate should follow the same rules as the cookie.
Antioxidant-rich with a deep, dark flavor that makes the brownies taste like brownies.
The real extract, never the artificial stuff.
The quiet hero of the vegan chocolate chip, keeping it soft without eggs.
She still bakes for the internet, every week.
The blog that started it all is now a recipe kitchen followed by hundreds of thousands of label-readers. The same standards that run her recipes run this bakery, if she wouldn't bake it for her own family, we don't ship it.
Taste what she's proud of"This isn't a cheat.
This is the cookie you'll brag about."
Build a box, tell your gluten-free friend, and taste why she refused to settle.
Build my box