This year we are offering a third flavor of cookie dough for your holiday baking. Our Carob Cookie Dough is a delicious addition and super versatile. Roll them out and cut shapes then bake and eat, plain or decorated. They have a delicate chocolaty flavor and a satisfying crunch. One of our favorites was rolling the dough out, cutting small circles then “filling” them with icing between two circles. Kind of like an AIP Oreo! Try it at home!
Each container of dough comes with a 2 ounce packet of icing, if you would like to order a 6 ounce container, go here Vanilla Icing

Cookie Dough
Cassava Flour
Tigernut Flour
Palm Shortening
Carob Powder
Tapioca Flour
Maple Syrup
Molasses
Vanilla Extract
Gelatin Powder
Baking soda
Sea Salt

Icing
Honey
Coconut Mana
Native Forest coconut cream (organic coconut, purified water) *BPA free cans, No Guar gum
Vanilla Extract

Must be received and stored frozen until “use-by” date. Remove from freezer and defrost overnight in the refrigerator.

Bring dough to room temperature. Preheat oven to 350˚F. Sprinkle cassava flour on a clean work surface. Place dough on surface then sprinkle more cassava flour on top, then roll out to 1/4 inch thick using rolling pin. Use enough flour to keep dough from sticking. Cut using cookie cutters, reusing and re-rolling the dough until all of the dough is gone. Use a spatula to place the cookie cutouts on a parchment lined cookie sheet. Bake 7 to 10 minutes until firm. Decorate using provided icing.

Yield up to 24 .7 ounce cookies.

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