inch thickness. Cut with Christmas cookie cutters and arrange on the
up plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies
Mix cookie crumbs, cut up gumdrops and the almonds.
Fold into the softened ice cream.
Divide ice cream mixture among 8 paper lined medium foil muffin cups (2 1/2 x 1 1/4-inch).
Decorate tops.
Freeze until firm, about 4 hours.
Makes 8 servings.
Heat oven to 350AA\u00b0F.
Mix all the ingredients together in a bowl. Its important to mix the ingredients thoroughly so all of the oats will be evenly moistened.
Let the cookie batter stand for about five minutes, then drop heaping teaspoons of dough onto a greased cookie sheet.
Bake for approximately 15 to 20 minutes or until the cookies are lightly browned.
Remove to a wire rack to cool. Makes about 2 1/2 dozen cookies.
efrigerator. This helps the gluten-free dough stay puffy and not
arge bowl.
Combine dairy-free spread, soy milk and sugar
urface (Silpat, wax paper, nonstick cookie sheet).
Transfer to refrigerator
et cool. Set aside.
Cookie Dough:
Cream shortening and
Lightly grease a 5-cup pudding basin.
Combine the milk and baking soda in a large bowl. Add banana, gluten-free breadcrumbs, fruit and spices; mix well.
Spoon the mixture into the prepared pudding basin. Cover the top with pleated parchment paper and foil; secure with some string or a lid.
Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Boil, covered, for 2 hours. Replenish with boiling water as necessary during cooking to maintain the water level.
Turn the pudding out.
Combine in order. Form balls 1-inch in diameter.
Place on greased cookie sheet. Bake at 400\u00b0 for 8 minutes; no longer than 10 minutes. Cool and roll in powdered sugar.
hick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch
Preheat oven to 350 * Fahrenheit.
In a medium bowl, combine oats, baking soda and flaxseed meal.
Using an electric mixer cream together peanut butter, butter, sugar, honey and banana . Beat in eggs and vanilla then add the oat mixture until thoroughly mixed. Stir in nuts, chips and seeds.
Drop by tablespoons 2 inches apart on an untreated cookie sheet. Bake 12-14 minutes, until golden brow, and hen cool on pan.
arge bowl, combine the sugar cookie dough, sprinkles and flour until
n the preheated oven until cookie base is partly cooked, 8
Line a cookie sheet with waxed paper.
he following link for: Sugar-Free Cookie Dough Dip.
Sweetener
Cream together butter and sugar.
Add beaten egg, vanilla, mix well.
Add sifted dry ingredients.
Fold in cooked rice and coconut.
In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats.
Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture.
Bake in 350 oven for 20 to 25 minutes or until cookies are a golden brown in color.
o 325 degrees. Line 2 cookie sheets with parchment paper and
2 1/2 inch cookie cutter.
Place 1\" apart
o 40 minutes or until cookie feels firm.
After cooling