Updated Carrot, Raisin, Nut Muffins, with chocolate beet variation

 I generally grease the muffin tins with coconut oil. 

My old Sunbeam Mixer Model Number 2360 has stopped working after 40 plus years. 

Gluten Free Mild Peppernut (Pfeffernusse) Cookies

 This is the recipe I used this year 2025. Next year I want to increase the molasses and spices. Perhaps substitute some of the Namaste GF flour with Bob's Red Mill GF flour. The cookies were almost crisp but still soft and I think the rice flour from Namaste GF flour might have given a slightly gritty texture.

parchment lined cookies sheets, about 60 cookies, 10-15min/ 350F

Preblend dry ingredients.

• 2 c. GF flour
• 1/2 t. baking soda
• 1 t. grated lemon peel
• 2 t. cinnamon
• 1 t. anise
• 1/2 t. cloves
• 1/4 t. ginger
• 1/4 t. nutmeg
• 1/16- 1/8 t. black pepper
• 1.5 c. finely chopped walnuts

Cream until fluffy

• 1/2 c room temperature soft butter

Then add following ingredients one at a time and mix until incorporated.

• 1/2 c. sugar
• 1/4 c. brown sugar
• 2 T. molasses
• 2 t. lemon juice
• 2 eggs (lightly beat and add one at a time

Then mix in dry ingredients. Mixture is sticky. Put in fridge overnight to make less sticky. Then roll into about 1" diameter logs, wrap in plastic wrap and put back in fridge over night or can put in freezer while making other cookies. 

Slice about 1/4-1/2 " slices. Place slices on parchment lined cookie sheet and bake. Let cool before removing from cookie sheet.

Then unwrap plastic 

Yummy Gluten Free Spicy Oatmeal Cookies

 10-15 min/ 350F, parchment lined cookie sheets, about 60 cookies

Preblend dry ingredients

• 1.5 GF flour
• 1 t. baking soda
• 1 t. ground cinnamon
• 1/2 t. ground cloves
• 1/2 t. salt
• 3 c. rolled oats (used quick cooking GF oats this year)
• 2 c. raisins (can use less)

Cream until fluffy

• 1 c. room temperature soft butter

Then mix in the following ingredients one at a time until incorporated

• 1 c. brown sugar
• 1/2 c. white sugar
• 2 eggs (lightly beaten, add one at time)
• 1 t. vanilla extract

Add and mix in dry ingredients.

Drop spoonfuls on parchment lined cookie sheets and bake. Let cool completely before removing from cookie sheets.

Mexican Wedding Cookies (Gluten Free)

 about 60 cookies; 10-15 min/ 350F. Parchment lined cookie sheets

Combine dry ingredients and set aside

• 3 c. almond flour*
• 1/4 t. salt
• 1/4 t. baking soda
• 1 c. chopped pecans, or almonds, or ...

Cream until fluffy

• 1/4 c. room temperature soft butter

Then add and mix until incorporated the following ingredients

• 1/4 c. maple syrup or honey
• 2 t. vanilla extract**

Add and mix in dry ingredients.

Then use hands to roll into about 1/2" diameter balls, place on parchment lined cookie sheet, and bake.

When they come out and are still hot, roll in

• 1/2 c. or so of powdered sugar, place on cool cookie sheet, and let cool.

These cookies are very chewy. Next year I want to substitute maybe half the almond flour with Namaste GF flour and see if I can get the texture more like polvorones.

Very soft, delicate, gluten free lemon cookies

 10 min/ 350F on parchment lined cookies sheets. About 60 cookies

Preblend dry ingredients and set aside

• 2 c. GF flour
• 3/4 c. finely ground pecans (or other nuts)
• 1 T lemon zest

Cream till fluffy

• 1/2 c. room temperature soft butter

Then add one at a time and mix till incorporated,

• 3/4 powdered sugar
• 3 T fresh lemon juice 

Then add dry ingredients and mix in.

Drop by small spoonfuls onto parchment lined cookie sheet and bake. Cookies spread. Let cool completely before carefully removing from parchment paper. Cookies are very delicate.

Traditional Gluten Free Chocolate Covered Peanut Butter Balls (No bake recipe)

 2 parchment lined cookie sheets. About 60 cookies or so.

Stir together in large bowl

• 16 oz jar peanut butter (use to measure following ingredients)
• 16 oz dates (measure whole, then grind in food processor* before adding)
• 16 oz walnuts (measure whole, then grind in food processor* before adding)

Place in fridge to firm up.

Once firm, use hands to make about 1/2 inch diameter balls. Place on parchment lined cookie sheet. Put in fridge if necessary to firm up if they get too sticky. (Or just a cold 50F room in your house.)

Melt in microwave in 1 minute to 30 second increments, stirring in between until it's liquid

• about 1/2 bag of chocolate chips***

Using 2 spoons roll peanut butter balls in melted chocolate to cover, then place on clean parchment line cookie sheet. Let cool and firm up before packing up.

*If you don't have a food processor, just chop everything really fine.

** When I was a kid we used to add 16 oz powdered confectioner's sugar, but I don't think it really needs that.

*** Probably will end up using the whole bag of chocolate chips and have left over melted chocolate that you can pour onto parchment paper to either chop and use in cookies or just eat.

Traditional 3 ingredient gluten free peanut butter cookies

About 60 cookies

Parchment on cookies sheet. 10-15min/350F

Put in large bowl

• 16 oz peanut butter (Save jar and use it to measure the sugar, Don't need to clean.)
• 16 oz sugar (just fill up the jar)
• 2 eggs

Mix together. If it is runny, let it sit in the fridge until it firms up some. Some peanut butter is runnier than others.

Use hand to make balls. Flatten with fork to make cross pattern, then bake. Let cool.

 Traditional recipe from Mrs. Wiseman. From when I was a kid.