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Gluten Free Almond Butterscotch Cookies


Gluten Free Almond Butterscotch Cookies



I have discovered that nut flours make for absolutely delicious cookies and pies. I will have to try them out on cakes next. This recipe uses almond flour and the cookies are absolutely delicious.



2 c. gluten free flour
1 ½ c. finely ground almonds
2 eggs
1/8 tsp. salt
2 tsp. baking powder
1 stick butter, melted
1 tbsp. vanilla extract
1 tsp. almond extract
2 c. butterscotch chips



Combine all of the ingredients in a medium sized bowl by hand or with a mixer. When the dough is well combined, place it by the teaspoon, evenly spaced, on a foil covered cookie sheet. Bake the cookies for twelve minutes at three hundred and fifty degrees. Allow to cool for five minutes before removing them from the foil. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!