Flourless Carmel Chocolate Chip Oatmeal Cookies

Ingredients:

• ⅓ cup unsalted butter
• 1½ cups rolled oats (not quick-cooking). Use organic oats if you need to guarantee that they are completely gluten-free.
• ½ cup granulated sugar
• ¼ cups dark brown sugar, firmly packed
• ½ cup chopped walnuts (optional)
• ½ cup chocolate chips(optional)
• ⅛ teaspoon salt
• 1 teaspoon vanilla
• 1 egg

Directions:

1. Melt the butter and set aside to cool. Place all ingredients in a medium sized bowl and mix gently by hand or at lowest speed of an electric mixer.
2. Mound the dough into a ball and refrigerate for 20 minutes. (don’t skip this step)
3. Preheat oven to 350* F. Line cookie sheets with parchment or silpats.
4. Form the chilled dough into 1″ balls and place on baking sheets. The cookies won’t rise, but will spread out slightly.
5. Bake for 13-15 minutes or until the degrees are browned and the tops of the cookie are medium golden.
6. Remove from oven and cool on the baking sheet, (about 10 minutes) before removing using a spatula. The cookies should peel off the parchment easily.
7. Makes 2 dozen cookies.

Source:   whatagirleats.com

Gluten -Free Caramel Cheesecakes

Ingredients:

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla

Caramel:

1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Crust:

1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter


Directions:

Pre-heat the oven to 350 degrees F.

Crush your slivered almonds.

In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.

Bake for 10 minutes to set.

Turn oven down to 300°.

In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

While cakes are cooking, start on the caramel.

Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake