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Cookie Momsters Cookie Dough Recipes

This page will showcase Cookie Momsters Cookie Dough Recipes. We will be adding to this occasionally. Be sure to also check out some of our other favorite recipes in this recipe section.  There are more features at the bottom of this page including side dishes and flour blends.  Click on the down arrow by the page feature and side dishes and flour blend options should pop up.

Double DoosiesDouble Doosies (Since Oreos are not an option)

The Cookie Momsters Cookie Dough—any flavor
Bake cookies according to package directions. Cool.

Icing: 2/3 c Earth Balance Butter Substitute (I use soy free)
1/3 c ghee (if allowed) palm shortening if not
1 to2 lbs confectioners sugar
2 t vanilla
Splash of rice milk to thin

Using a mixer, cream butter and sugar together. Slowly add vanilla. Add rice milk only if needed.

Pipe desired amount if icing onto cool’d cookie bottom. Sandwich second cookie bottom on top of icing. I individually wrap the Double Doosies and freeze.

Fruit PizzaFruit Pizza

1-16 oz container The Cookie Momsters Sugar Cookie Dough
All Fruit type spread
Or
Cream cheese frosting—if you are not CF
Favorite fruits sliced or diced (strawberries, kiwi, peaches, grapes, etc.)

1. Flatten dough to ¼ in thick on a parchment lined cookie sheet.
2. Bake 350 for 7-10 minutes or until lightly browned.
3. Cool completely.
4. Spread fruit spread or cream cheese mixture over cookie crust.
5. Arrange sliced of diced fruits in rows or a circular pattern so that each slice will have a variety of fruit layers.

Ice Cream Pie

1-16oz container The Cookie Momsters Double Chocolate Chip Cookie Dough ¼ cup Butter Substitute (I use Earth Balance) 2 or 3 flavors of your favorite ice cream (So Delicious is a great GFCF alternative. I use Tempt which is made from hemp milk. It is great for those who need to be soy free as well.)

1. Bake cookies as directed on container.
2. Cool completely.
3. Using a food processor, chop the cookies until the consistency of bread crumbs.
4. Mix with melted butter until just moist.
5. Press cookie crumbs into a pie pan. Freeze.
6. Let the first flavor of ice cream soften. (10 minutes at room temp.)
7. Spread a layer of the first flavor.
8. Freeze.
9. Repeat steps 6, 7, and 8 for each ice cream flavor.
10. Take out of the freezer 5 minutes before serving to allow ice cream to soften enough to cut slices.

 Snickerdoodles

1-16 oz container The Cookie Momsters Sugar Cookie Dough

2 Tablespoons Cinnamon mixed with 1/2 cup sugar

Roll teaspoon sized balls of dough in the cinnamon sugar mixture.

Bake as directed.

Brownies

1 16 oz The Cookie Momsters Double Chocolate Chip Cookie Dough

Grease an 8 X 8 cake pan or pyrex style dish.  Pat cookie dough firmly in the pan.  Bake 11-15 minutes at 350 degrees. 

Checking for Gluten Free Casein Free Products

As with all gluten and casein free products, you must verify with the manufacturer on a regular basis as to the validity of the GFCF claim. I have found that many times, manufacturers will change their facilities or processing practices that may contaminate the product, or worse—they may actually change their ingredients so that something that was once gluten free, is no longer. I cannot stress the importance of doing your homework when trying to maintain a gluten and casein free lifestyle. I try to contact manufacturers every few months to make sure that they maintain their gluten free status. Also, be sure to look for hidden sources of gluten or casein when reading labels!