Gluten-Free Lemon Cake Pops & Mint Cookies

Gluten-Free Recipes

Cake Pop Lemon Pops

3 cups of Nu Life Market All-Purpose Flour

4 teaspoons of Baking Powder

1 teaspoon of salt

2 eggs

1 cup of sugar

1 cup of Coconut Milk

1/2 cup of Sunflower Oil

1/2 teaspoon of Vanilla Extract

2 teaspoons of Lemon Extract

Directions: In a large bowl, gently whisk together flour, baking powder and salt. In a medium sized bowl, whisk the eggs and sugar together until combined. Add in the coconut milk, lemon extract, vanilla extract, and the sunflower oil. Mix until well blended, combined. Add the wet ingredients to the dry and fold in. Like pancake batter, do not over mix. Batter needs to be lumpy and thick. Using a Tablespoon or an ice cream scooper, fill the preheated cake pop maker with batter, close the lid and flip to begin cooking. Bake for three minutes, or according to cake pop maker directions. Flip cake pop maker back over and cook for two more minutes. Remove from cake pop maker. Cool on a wire rack. Dust with powdered sugar if desired.

Mint Cookies (Gluten Free)

½ cup butter, softened

¾ cup light brown sugar

½ cup of granulated sugar

1 teaspoon of baking soda

1 teaspoon of baking powder

2 teaspoons of vanilla extract

2 eggs

1 package of Andes Creme de Menthe Baking Chips

2 2/3 cups of Pillsbury Best Gluten Free Multi-Purpose Flour Blend

Directions: Beat butter, sugars, baking soda, baking powder, vanilla extract and eggs until mixed. Stir in the mint chips and then the gluten free flour. Chill for an hour or so in the refrigerator. Form balls and slightly flatten. Raise oven rack one level above middle and bake on a pan with non cooking spray on the pan. Bake at 350 degrees for 8 minutes. Cool for two minutes, then replace onto a plate.