red button ice cream cookie dough review

*This cookie first appeared in Against all Grain: Delectable Recipes to Eat Well & Feel Great (Victory Belt Publishing 2013) 2 cups vanilla buttercream of choice (I used the dairy-free recipe from Celebrations on page 160).¾ cup unsweetened finely shredded coconut.¼ cup sustainable palm shortening, or 3 tablespoons softened unsalted grassfed butter, or ghee.If you try the recipe in your own kitchen and love it, please leave a comment below to let me know what thought! Also give it a thumbs up if you're so inclined.

If you do, please be sure to subscribe by hitting the red button so you get alerts when I have new recipe videos up. I hope you enjoy the new video I made for you of these Healthy Gluten Free Oatmeal Creme Pies. The spices in these cookies are two of my favorite Autumn spices to bake with – cinnamon and nutmeg, and the cookies get their oatmeal texture from coconut and flaxseed! I have a few recipes in my first cookbook Against all Grain or you could purchase an organic one like this one. For the creme center, I used the dairy-free Vanilla Buttercream from Celebrations (page 160), but you could use any frosting you'd like. I took the N'Oatmeal Raisin Cookies from Against all Grain (page 260) and added a little arrowroot to make them hold up better to the frosting. I haven't had them in years, and my kids don't even know what they are so I did a mash up of two of my recipes from my cookbooks and made Healthy Gluten Free Oatmeal Creme Pies. One of my favorite treats growing up was Little Debbie's Oatmeal Creme Pies.

Red button ice cream cookie dough review