AIP FRIENDLY COOKIE DOUGH

Spend more time with your family this Holiday season. Let us worry about making the AIP friendly cookie dough, and you can focus on baking and decorating them with your loved ones.

AIP FRIENDLY COOKIE DOUGH

Spend more time with your family this Holiday season. Let us worry about making the AIP friendly cookie dough, and you can focus on baking and decorating them with your loved ones.

Vanilla Cookie Dough

POTG Sugar Cookie dough is back, and improved. We have changed the name of the Sugar Cookie Dough to Vanilla Cookie Dough. Gluten-free, grain-free and fully AIP compliant our new Vanilla Cookie Dough is “Sugary” and loaded with vanilla flavor. We have incorporated tigernut flour into our new recipe which creates a lighter and more delicate cookie. You will enjoy rolling out the dough and cutting shapes with your kids. Santa will like them too!

Ingredients: Cassava Flour, Tigernut Flour, Palm Shortening, Tapioca Flour, Maple Syrup, Vanilla Extract, Grass-Fed Beef Gelatin, Baking Soda, Sea Salt

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Gingerbread Cookie Dough

Gingerbread cookies are a celebrated classic holiday season cookie. Did you know that the earliest recorded mention of Gingerbread Men Cookies comes from Queen Elizabeth 1 in the 16th century? She had likenesses created of party guests with gingerbread, the very first gingerbread men! Now even on the AIP you can make, decorate and enjoy Gingerbread men

Ingredients: Cassava Flour, Palm Shortening, Tigernut Flour, Tapioca Flour, Molasses, Maple Syrup, Vanilla Extract, Grass-Fed Beef Gelatin, Baking Soda, Cinnamon, Powdered Ginger, Sea Salt

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Carob Cookie Dough

This year we are offering a third cookie dough for your enjoyment. 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 delicious crunch. One of our favorites was rolling the dough out, cutting small circles the “filling” them with icing between two circles. Kind of like an AIP Oreo! Try it at home!

Ingredients: Cassava Flour, Tigernut Flour, Palm Shortening, Carob Powder, Tapioca Flour, Maple Syrup, Molasses, Vanilla Extract, Grass-Fed Beef Gelatin, Baking Soda, Sea Salt

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Vanilla Icing

All three of our cookie doughs come with a packet of a delicious vanilla icing so that you can decorate your cookies. For some that might not be enough, so we decided to sell a tub of it! You will have to do your best to use it for decorating and not just eating it by the spoonful, it's that good! So we've made a small batch, get it while it lasts!

Ingredients: Coconut Manna, Organic Coconut Cream, Honey, Vanilla Extract

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AIP Cookie Dough Trio

Our wildly popular cookie doughs are back for the holiday season. But wait! The recipes have been updated and now taste even better! And we didn't stop there. We added another flavor to the mix, Carob Cookie Dough. With the AIP Cookie Dough Trio you get one of each cookie dough to satisfy all your cookie cravings!

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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.

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.

RED/PINK

Using natural beet powder, just add a teaspoon of the beet powder to a teaspoon of water and gradually add the paste to your icing until you like the color.

YELLOW

Add a teaspoon of pure turmeric powder to a teaspoon of water and gradually add the paste to your icing until you like the color.

GREEN

Take a handful of fresh parsley or spinach and chop it finely. Wrap it tightly in a piece of cheesecloth and wring it out really tight over a bowl until a few drops of juice come out. Add the juice gradually to your icing until you like the color.

BLUE/PURPLE

Take ¼ cup fresh or frozen blueberries and chop them up. Wrap them tightly in a piece of cheesecloth and wring it out really tight over a bowl until a few drops of juice come out. Add the juice gradually to your icing until you like the color.

RED/PINK

Using natural beet powder, just add a teaspoon of the beet powder to a teaspoon of water and gradually add the paste to your icing until you like the color.

YELLOW

Add a teaspoon of pure turmeric powder to a teaspoon of water and gradually add the paste to your icing until you like the color.

GREEN

Take a handful of fresh parsley and chop it finely. Wrap it tightly in a piece of cheesecloth and wring it out really tight over a bowl until a few drops of juice come out. Add the juice gradually to your icing until you like the color.

BLUE/PURPLE

Take ¼ cup fresh or frozen blueberries and chop them up. Wrap them tightly in a piece of cheesecloth and wring it out really tight over a bowl until a few drops of juice come out. Add the juice gradually to your icing until you like the color.