What you can do is....
start pulling a vacuum and stop it midway (depends on your model but I have done it with mine) by hitting the instant seal midway through.
Also, freezing works - we sent pecan pies to my cousin in Iraq this way - freeze then vacuum seal. One other good thing about freezing and shipping frozen is that it gives you a day or two delay (depending on the weather and density of the food, etc.) on the staling process. Where as refrigeration causes a chemical staling, freezing does not.
And we have packed cookies in containers and tins and pulled a vacuum on them so that the containers help keep them from being crushed.
Every bit of air you can get out seems to help so even if it's a partial vacuum it helps. And even if you don't pull a vacuum on them, the vacuum seal bags are also good because they are less permeable than most plastics, more waterproof, sealed tightly - all of which helps preerve freshness and seal out any additional moisture or contaminates that might make them go bad.
