an with parchment paper. Combine cookie crumbs with the vegan butter
he following link for: Sugar-Free Cookie Dough Dip.
Sweetener
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
urface (Silpat, wax paper, nonstick cookie sheet).
Transfer to refrigerator
up plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies
Preheat oven to 350 degrees F (175 degrees C).
Place cookies in a food processor or blender; pulse into fine crumbs.
Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
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
r overnight.
Line two cookie sheets with parchment paper. Flour
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
ven to 350 degrees. LIne cookie sheets with parchment paper.
rain on wire rack on cookie sheet. Draining on paper will
Combine first 5 ingredients.
Bring to boil and cook for 90 seconds.
Remove from heat.
Stir in 1/2 cup peanut butter; dissolve.
Add 3 cups quick cooking oats.
Add 1 tsp vanilla. Mix well.
Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
NOTE: Some recipes omit the cocoa.
f batter into cookie molds on a greased cookie sheet and flatten
an is perfect for this recipes, so use that if you
o 350'F. Line a cookie sheet with parchment paper.
hites (foamy, not stiff) to nut mixture.
Add honey to
he rounded spoonfuls onto ungreased cookie sheets.
Bake for 8
Put in a food mixer till smooth.
Roll into a long sausage and wrap in plastic wrap/freezer for 1/2 or till you want to bake.
Oven 350.
Cut into cookie size.
Bake 20-25 min till firm.slightly brown edge.
Take out and sprinkle with splenda, Looks festive.