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Beaming Baker

5.0· 2,015 reviews
Average ratingExcellent
5.0/ 5

Based on 2,015 reviews

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What reviewers say about Beaming Baker

Generated with AI from 2,015 reviews on Trustburn · updated 24 days ago

Customers describe the recipes as easy to follow, successful, and nostalgic, with many noting that the results were impressive and helped them impress guests.
What does Beaming Baker do?

Beaming Baker provides recipes and treats for customers to bake or prepare at home, including items like cookies, donuts, and smoothies.

Are there any complaints about Beaming Baker?

The lowest-rated review on file mentions that the treats were crumbly and dry, and did not look like the photos on the website.

AI-generated from reviews on this page. Verify anything important with the company directly.

paula
Reviews 1

Beaming Baker has been a game-changer for my busy mornings. I often find it hard to pack enough protein into my breakfast, and since I don’t have time for elaborate cooking, I was looking for something quick and efficient. These products are a perfect solution, giving me the nutrients I need right when I start my day without any fuss.

Jessika
Reviews 1

I’ve tried my share of baking recipes over the years with mixed results, so I came into this with low expectations. As a breastfeeding mom dealing with my son’s dairy and soy sensitivities, I was on a genuine hunt for safe cookie options. I decided to give this Beaming Baker recipe a shot. I’ll admit, I was nervous about the crumbly texture of the raw dough, but the result was a delightful surprise. Once baked, these cookies are sturdy and delicious. I really appreciated how forgiving the recipe was when I had to swap ingredients on the fly—I swapped coconut oil for light olive oil, almond butter for creamy natural peanut butter, and coconut sugar for brown sugar. It worked perfectly. Thanks to Beaming Baker for such a versatile and tasty recipe!

Libya
Reviews 1

Beaming Baker really nailed the flavor with this bake. It’s definitely on the sweeter side, so I’m planning to skip the maple syrup next time. I was skeptical about adding walnuts, but I made sure to load it up with raisins and chocolate chips. Those two ingredients are honestly the key to making this recipe work. You need to get your hands on these right away.

Hungry Heather
Reviews 1

Beaming Baker delivered exactly what I needed for a quick batch. I processed the ingredients and formed the balls right away, and using a powerful food processor really streamlined the prep work. I swapped the maple syrup for Maltitol honey, and the result was just as delicious.

Holly
Reviews 1

This recipe is fantastic! I baked a large batch for the office last week, and on a particularly warm day, I accidentally left them in the car. By the time I retrieved them, they were warm and gooey, which turned out to be even better than fresh. My colleagues absolutely loved the melty texture, and now I plan to intentionally leave them in the car next time for that perfect consistency.

Diva
Reviews 1

I’m completely hooked on Beaming Baker. The texture is exactly what I was looking for—soft on the inside with a nice crisp exterior, and the flavor is spot on without being overly complicated. I actually scaled the recipe down by half and cooked it in my air fryer at 300 degrees for about 10 minutes, and it turned out perfectly.

Xavy
Reviews 1

Beaming Baker has officially won over my cookie cravings. I tweaked the recipe slightly by swapping the coconut oil for extra almond butter and using standard granulated sugar instead of the coconut variety, which worked perfectly. I made a batch of twelve and found myself eagerly anticipating two of them each night after dinner until they were all gone. Truly delicious!

Sherry Hockey
Reviews 1

I really appreciate the recipe from Beaming Baker. I followed the instructions today using Bob's Red Mill gluten-free flour and coconut milk, and the results were fantastic. My batch yielded 17 muffins after baking for 30 minutes. It’s such a relief to find a recipe that works so well!

September
Reviews 1

The cookies from Beaming Baker were solid, though they feel more like a hearty breakfast treat than a traditional dessert. The cinnamon and oats create that distinct morning vibe, and the wetter dough gives them a chewy, bar-like consistency rather than a crisp cookie texture. They’re a good recipe and came out well, just not my go-to for a sweet pick-me-up after dinner. :)

Whitney
Reviews 1

Even though I usually avoid coconut, these treats from Beaming Baker were absolutely delicious. I made my own version using chunky peanut butter and added chocolate chips, and they turned out great. I’ll definitely be baking these more often. Thanks for the inspiration!

user613
Reviews 1

I recently tried the oatmeal cookies from Beaming Baker and was thoroughly impressed. It is hard to believe these treats are completely free of eggs, gluten, and dairy. I will definitely be baking them again. On my next attempt, I plan to increase the sweetness and perhaps add some raisins for extra flavor.

Carina
Reviews 1

I was skeptical about trying another protein bar since oats usually spike my blood sugar and I’m not a fan of that texture, but Beaming Baker really won me over. I swapped out the dried cherries for freeze-dried raspberries, and the result was absolutely gorgeous. These have quickly become a household staple in our family!

user613
Reviews 1

Beaming Baker’s cookies are a fantastic gluten-free alternative that actually tastes like they contain eggs. I experimented by swapping half the oat flour for rice flour, and the result was delicious. While the cookies were a bit crumbly when warm, they held their shape nicely once cooled down.

Colleen
Reviews 1

Beaming Baker really knows how to turn a tough crowd into a fan base. I’ve always been a fan of sautéed kale, but my family never was. That changed with this recipe. The addition of pecans, cranberries, and maple syrup was the perfect move—it’s absolutely delicious.

user613
Reviews 1

I’ve been looking for reliable allergy-friendly options from Beaming Baker, and this recipe generally delivers. It’s straightforward to prepare and has a nice flavor. While it turned out a bit drier and more crumbly than I prefer, I managed to adjust it by swapping the almond flour for an equal amount of oat flour (totaling 2 cups) and adding 3/4 cup of rice flour to replace the almond flour called for in the instructions. Overall, a solid choice for those with dietary restrictions.

Katherine Metz
Reviews 1

I baked these for a bake sale specifically to keep them allergy-friendly. I swapped out the peanut butter for sun butter and substituted King Arthur’s gluten-free baking flour since I didn’t have oat flour on hand. I also used cane sugar instead of coconut sugar. To make them look a bit more festive, I drizzled a glaze made from powdered sugar, water, and vanilla over them using a squeeze bottle. Overall, I’m quite happy with how they turned out. They were slightly dry, likely due to the substitution of sun butter for peanut butter and the different flour blend. Next time, I’ll probably add an extra teaspoon of coconut oil to improve the texture.

Lex
Reviews 1

I’ve baked these cookies from Beaming Baker’s recipes several times but finally decided to leave a review. I tried chopping in some pecans this time, which turned out to be even better than usual. If you’re not a fan of fruit in your cookies like I am, you can easily skip that part. Even my gluten-sensitive husband really enjoyed them! I’m glad I brought some to the office, too. Thanks for such a reliable and tasty recipe!

AP
Reviews 1

Demeter is absolutely fantastic! As a huge fan of ginger cookies, I decided to experiment by adding ground ginger and cloves to the spice blend, and I swapped the maple syrup for molasses. Even though I had doubts about the flavor combination while mixing, the result was incredible. Thanks for the great recipe—it’s definitely a new staple in my kitchen!

Kels
Reviews 1

The cookies turned out great! I made a few swaps: used PB2 powder instead of almond butter and avocado oil in place of coconut oil since that’s what I had on hand. I also tossed in a tablespoon of mini chocolate chips for extra crunch. The whole process was quick and the result was perfect. Thanks for sharing the recipe!

Kelscooks
Reviews 1

I swapped the coconut oil for vegan butter and tossed in mini-chocolate chips and raisins, but kept the rest of the steps from Beaming Baker’s guide as they were. The result was spot on. This might just become my go-to cookie recipe now—it’s so simple to make and tastes amazing. Big thanks to the team for sharing this gem!

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About Beaming Baker