Popüms describe the fun way kids love to eat our cookies! Kids literally pop them right into their mouth!

They are a safe and convenient treat that is easy to bake with no messy clean-up! Each cookie dough bakes in an individual mini baking cup. But watch out…1 dozen cookies will disappear faster than you can say “Come and get’em”, so make sure you stock up and SAVE with our multi-pack!

Do you have 15 minutes to spare? If so, you can enjoy our delicious cookies! We don’t say “Take, Bake, and Pop” for nothing!

1. Preheat the oven to 350 degrees.

2. Remove frozen cookies from the sleeve.

3. Lay each cookie on a baking sheet (leave them in the mini baking cup).

4. Bake for 15 minutes (bake a little longer if you prefer a more brown and crispy outside). Have fun experimenting with times and temperature to suit your taste. And be sure to email us your results!

5. Allow to cool to the touch.

6. Stash some away for yourself before calling the kids! After all, you did the hard work baking them.

7. Remove the cookie from the baking cup and pop them right into your mouth!

To make traditional cookies, simply remove dough from each baking cup and place evenly on a pan lined with parchment paper. Reduce baking to 12 minutes since they will cook much faster this way. The cookies will flatten quite a bit as they cook. Experiment with baking times to suit your taste. Less time for more chewy and more time for more crispy. Have fun and be sure to send us your results!

Not at all! The convenience of our popüms cookie dough is that they are individual cookies. Take out only the number of cookies you wish to bake and place the rest back in the tube and refreeze.

No need to struggle and force unbaked cookies back in the tube! The easiest way is to squeeze air out of the clear bag and close the zip seal. Then work the bottom of the bag into the tube by twisting slightly to get it started. Lastly, lightly tab the tube on a hard surface allowing the cookies to descend into using gravity. Cap and place back in the freezer.

Of course! Check out these submitted by our customers!

Pro tip 1: Want to recreate the out-of-the-oven experience? Before you eat leftovers, simply pop them in the toaster for a few minutes and they will return to the warmth and gooeyness of a fresh baked cookie!

Pro tip 2: Need pre-baked cookies always on hand? Freeze baked cookies once they have cooled. When ready to eat, remove from the freezer, allow them to get to room temperature, and then follow pro tip #1!

Pro tip 3: Chill gluten-free in the fridge after baking. The gluten-free cookies tend to crumble when eaten immediately after baking. Instead, let them come to room temperature or place in the refrigerator to completely cool down. The texture is fantastic and the cookie holds together wonderfully! Your family will love them! This just might be the best way to switch your family off of wheat!

There are many premixed frostings you can purchase and tons of wonderful recipes found online. Here are some of the recipes we have used over the years.

Instructions: Blend on medium speed any shortening, oils, and extracts until it’s a smooth consistency. Lower the mixing speed and gradually add the confectioners sugar. If too thick, add 1 or 2 tablespoons of water or coconut milk until the desired texture is achieved.

Note: If making frosting with coconut oil, be sure to refrigerate until serving. The frosting easily melts when left out. It is not recommended if served outdoors during the summer months.

Butter Cream Frosting
This is our family favorite!
- 1/2 cup solid vegetable shortening (e.g. Crisco) or unrefined coconut oil
- 1/2 cup vegan butter (e.g. Earth Balance)
- 1 tsp vanilla extract
- 1 lb confectioners sugar (powdered sugar)
- 1 to 2 tbsp of coconut milk or water

Traditional Frosting
- 3/4 cup solid vegetable shortening (e.g. Crisco) or unrefined coconut oil
- 1/4 cup coconut milk or water
- 1 tsp vanilla extract
- 1 lb confectioners sugar (powdered sugar)

Traditional Icing
- 3/4 cup confectioners sugar (powdered sugar)
- 3 tsp water or coconut milk
- 1 tsp vanilla extract (optional)
*Ratio is 1/4 cup powdered sugar to 1 tsp of liquid

Fresh Lemon or Lime Icing
- 1 cup (8 oz) confectioners sugar (powdered sugar)
- 1 freshly squeezed lemon or 2 freshly squeezed limes
*Adjust the amount of juice to your liking

Our ingredients are shelf stable because we use no dairy (milk) or eggs. However, we recommend keeping them frozen for maximum storage and convenience. This is why we offer 3 packs so they are always on-hand anytime the chocolaty cravings hit or the need for a quick and delicious homemade desert for that unexpected guest!

• Frozen - enjoy within 6 months for best taste, but can keep for up to 1 year.

• Refrigerated - enjoy within 30 to 45 days for best taste.

• Room-temp - enjoy within 7 days. Ensure they remain sealed

Yes, you can safely eat our naturally gluten-free dough because they are made with our home-made and hand-ground oat flour! We do not recommend consuming wheat-based flour dough raw since we do not use heat treated (HT) flour. This means it could potentially contain germs like E. coli and salmonella. Non-heat treated wheat-based flour products should be cooked first to kill germs.

Nutrition labels are displayed in the shop > product pages.

Yes, we use dedicated equipment for manufacturing our products to ensure the safety of our consumers and are free from the top 14 food allergens that include wheat (naturally gluten-free variety only), peanuts, tree nuts, milk, egg, casein, soy, sesame, lupin, mustard, celery, fish, and shellfish.

For those with gluten allergies, we offer a naturally gluten free version of our cookie dough using our home-made oat flour, which is hand-ground rolled oats.

Note: The naturally gluten-free dough is not certified gluten-free and is manufactured on dedicated equipment shared with wheat. Equipment is sanitized before making batches of the naturally gluten-free cookie dough to reduce the chance of cross-contamination with wheat.

Right here! It’s easiest to order directly from our website (go to Shop) since you will have access to our entire selection of products.

To support our fantastic local business partnerships, please stop in, say hello, and check-out what they have to offer too. They are great additions to our community!

• Pollards Test Kitchen - Westwood, MA, owners Doug and Stephanie Pollard

• Perfect Strangers Family Kitchen - Medfield, MA, owners Adam and Michelle Munro

• Apnar Bazar - Norwood, MA, managers Victor and Peter

Please contact us if there are any changes to your order. We are a local business and are more than happy to accommodate when possible!

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Be sure to do this before the next automatic order is placed. Do not hesitate to contact us with any questions, concerns, or difficulties. We are here to help!

Ryan’s FreeFrums is registered with the town of Westwood as a certified Residential Kitchen, which requires adherence to the retail food code standards of Massachusetts. We hold Food Protection Manager and Allergy Awareness certificates.

We also hold liability insurance to sell products direct to consumers (D2C) and to participate in farmer’s markets as well as cyber insurance to protect customs’ personal data related to on-line payments.

Click here to see the latest certificates.