Mock Ice Cream Cookies Sugar Free Recipes

MOCK ICE CREAM COOKIES - SUGAR FREE

Steps:

• Whip cream & Splenda with a hand beater until its like coolwhip texture.
• Add all the other ingredients and beat until well mixed. taste for sweetness adjust if you want.
• Using a spoon put big globs on a non stick cookie sheet and freeze until firm.
• Pry them off cookie sheet and store frozen in a plastic bag.

ICE CREAM COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and sugar.
• Beat the egg yolk. Add the egg and vanilla to the butter/sugar mixture; beat well. Add the flour.
• Drop cookies onto an ungreased cookie sheet and bake for 15 to 20 minutes.

ITALIAN PISTACHIO COOKIES (GLUTEN/GRAIN/SUGAR-FREE)

Steps:

• Preheat oven to 325°C.
• In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
• Combine almond and pistachio flours and egg whites and mix well.
• Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
• At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don't want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
• On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
• Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
• Flatten balls slightly with a fork and bake for 12-15 minutes.
• Allow cookies to bake longer if you find the cookies too soft to the touch.
• Enjoy!