Paleo Gingerbread Muffins

These Paleo Gingerbread Muffins are a perfect treat for the holiday season or anytime you crave the warm, spicy flavors of gingerbread. They are grain-free, gluten-free, and made with wholesome ingredients.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 1/4 cup coconut oil, melted
• 3 eggs
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup chopped crystallized ginger optional, for extra flavor

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Put baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt in a large bowl

Mix the flours together

With a whisk, mix the eggs, molasses, applesauce that hasn't been sweetened, and melted coconut oil in a different bowl

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

If you want to use it, fold in the chopped crystallized ginger

Fill up each muffin cup about two thirds of the way to the top with muffin batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your simple, healthy, and tasty Paleo gingerbread muffins!

Gluten-Free Homemade Nutter Butter Cookies

Indulge in the classic peanut butter goodness of Nutter Butter Cookies, but in a gluten-free version! These cookies are perfect for those with gluten sensitivities or celiac disease, and they're so delicious that everyone will love them.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• Additional granulated sugar for rolling

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Put the creamy peanut butter, white sugar, and brown sugar in a mixing bowl

Mix everything together well

Together with the vanilla extract and egg, mix the peanut butter until it is smooth

Add the almond flour, baking soda, salt, and gluten-free all-purpose flour to a different bowl and mix them together using a whisk

Mix the dry ingredients into the peanut butter mixture little by little until a dough forms

Make little balls out of the dough

Each cookie needs about 1 tablespoon of dough

Add more granulated sugar to each ball and roll it in it

Don't crowd the baking sheet when you put the dough balls on it; leave some space between each one

Flatten each cookie with a fork and make a cross pattern on top of them

Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges are just barely golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Have fun with your gluten-free Nutter Butter cookies!

Andes Mint Brownies

Indulge in the rich chocolatey goodness of these Andes Mint Brownies. They are loaded with Andes Crème de Menthe baking chips and semi-sweet chocolate chips, making them a perfect treat for mint and chocolate lovers.

Ingredients:

• 1 box brownie mix
• 1/2 cup 1 stick unsalted butter, melted
• 2 large eggs
• 1/4 cup water
• 1 cup Andes Crme de Menthe baking chips
• 1/2 cup semi-sweet chocolate chips

Instructions:

Set the oven temperature to 175C 350F

Butter a 23 x 23 cm 9 x 9 in baking pan

Melted butter, eggs, water, and brownie mix should all be combined in a mixing bowl

Mix thoroughly until fully incorporated

Mix the semi-sweet chocolate chips and Andes Crme de Menthe baking chips into the brownie batter

Evenly spread the brownie batter after pouring it into the baking pan that has been oiled

Bake for approximately 25 to 30 minutes in a preheated oven, or until a toothpick inserted in the center emerges with a few moist crumbs attached

After taking the brownies out of the oven, allow them to cool for ten minutes or so in the pan

Cut the brownies into squares or rectangles after they have cooled slightly

Present and savor your mouthwatering Andes Mint Brownies!

Fraulein Klein Cookies

Enjoy these delicious Fraulein Klein cookies at your small birthday celebration! These soft and chewy cookies are loaded with chocolate chips, making them a delightful treat for everyone.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups chocolate chips

Instructions:

Set the oven to 350F 175C and heat it up

Mix the flour, baking soda, and salt together in a bowl using a whisk

Put the softened butter, white sugar, brown sugar, and vanilla extract in a different bowl and beat them together until they are smooth

One at a time, add the eggs and beat well after each one

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chips and mix them in

Round tablespoons of cookie dough should be dropped onto baking sheets, leaving about 2 inches between each one

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way