Now baking in Singapore
Ben is the son of Helge Rubinstein, the founder of Ben’s Cookies in 1983. Her very good friend Sir Quentin Blake, sketched our logo featuring Ben all those years ago.
Only the finest ingredients sourced as locally as possible.
All the dough is made in our kitchens just outside Oxford and then transported to each store where the cookies are freshly baked throughout the day.
Our cookies are suitable for vegetarians and we now offer vegan cookies too. Our vegan range is steadily developing and we will introduce more delicious vegan flavours soon.
Our butter is free from bovine growth hormone (also known as BGH).
Our cookies contain the best quality chocolate. We source our White chocolate direct from Belgium and our Dark and Milk chocolate comes from a Swiss/Belgian company manufactured in the UK.
A Ben’s cookie is best eaten within 4 days of purchase.
Our chocolate is not fair trade.
Yes they can be frozen and eaten at a later date, we recommend freezing them no longer than 3 months.
Unfortunately our cookies are unsuitable for coeliacs as they contain wheat flour.
Our cookies are unsuitable for people with nut allergies as all the dough is mixed in a factory which uses nuts.
No our cookies are free from hydrogenated fats.
Yes our cookies contain certified sustainable palm oil, as a sub-ingredient of the margarine we use. It is also an ingredient in the Peanut Butter cookies.
All the cookies are alcohol free, except the rum and raisin cookies at Christmas.
Yes, all our cookies are free from Shellac.