Pumpin Tops

Gluten Free & Sugar Free PumpCranDamia Muffin Tops

The base of this recipe is slightly like the Tied Up Turtles, but tastes completely different!  They're still melt in your mouth soft and have a bite of juicy pleasure throughout the entire cookie...

6.         Eggs
1½c.    Pumpkin Puree
2Tbs.   Grape Seed Oil
⅔c.      Organic Rice Syrup
1,8oz.  Softened Cream Cheese
1tsp.   Salt
1tsp.    Baking Powder
½tsp.   Baking Soda
½c.       Almond Flour
½c.      Arrowroot Flour
1c.       Gluten Free Baking Mix
1Tbs.  Cinnamon
½Tbs.  Ginger
1tsp.   Nutmeg
½tsp.   Allspice
¼tsp.  Clove
1tsp.    Coriander
1tsp.   Chipotle Chilli Powder 

Mix all ingredients until well blended thick and smooth.  Then careful stir in the following ingredients.

1c.       Chopped Macadamia Nuts
1⅓c.    Whole Fresh Cranberries

Preheat oven to 350°  With a ¼c, scoop the muffin top mixture onto a silicone cookie sheet 1½-2" apart.  Only about 6 cookies will fit on each pan.  Bake 18-22 minutes.  Let stand on the pan about 2 minutes before transferring to a cool rack.  Cookies are done when they can pull away from the silicone without breaking. 

This recipe makes about 2 dozen.

These are a perfect mix of juicy flavor softness and a little crunch!  Which goes perfect with a kiss or a cup of coffee...

Enjoy...!!!

Tie Me Up Turtles

Gluten Free Turtle Cookies 

This is the recipe that got me started thinking I should do this.  And once you make these cookie, you'll see why!

You can mix all of the ingredients except for the Chocolate Chips Carmels and Pecans in a medium/large size bowl.

6.       eggs
1½c.  Pumpkin Puree
⅔c.    Organic Rice Syrup
2Tbs. Grape Seed Oil
1,8oz Softened Cream Cheese
1tsp.  Salt
1tsp.  Baking Powder
½tsp.  Baking Soda
½c.     Almond Flour
½c.     Arrowroot Flour
1c.      Gluten Free Baking Mix Flour
4Tbs.  Unsweetened Cocoa Powder

Mix well until thick and smooth.
Then add the following.

1c.     Bittersweet Chocolate Chips
1c.     Pecans
⅔c.    Carmel Pieces, chopped small

Preheat oven to 350° Mix all ingredients well.  Take a scoop of cookie dough with a ¼ measuring cup and carefully placed it on a silicone cookie sheet, about 1½-2" apart.  You can fit about 6 on each pan.  Bake for 20 minutes!  Let stand on the pan 1-2 minutes and transfer to cool rack. 

Tips;
Be careful the caramel likes to ooze and is very hot!! 
I know 20 minutes sounds like a long time, but I found that these cook the best at this length.
Also this recipe makes about 24-30 cookies. 

These are fun to make with someone and enjoy together!

Why?

I am starting this blog for those of us that need gluten free, But that can't stand the same old dry hard and cakey flavors at the store.

How does soft and sensual, delicious and decadent, fluffy and fall apart in your mouth sound?!!!

Sounds like my kind of cookies & many other treat-tations!!!

I'm experimenting and trying out my own recipes.  & I may end up posting a few other's recipes if I come acrossed 1 that I can't live without!

Let's see if I can find at least 50.....