Gluten Free Chocolate Chip Cookies ~ adapted from very best baking

2 c blanched almond flour (not almond meal)
1/2 t salt (omit if using salted butter)
1/2 t baking soda
6 T butter, softened
1/4 c pure maple syrup
2 t vanilla extract
1/2 c good quality dark chocolate, coarsely chopped
1/2 c pecans, chopped

Preheat oven to 350°. Line 2 baking sheets with sil-pat or parchment paper.

In a large bowl, combine butter, maple syrup, and vanilla. Mix well until completely smooth. Add almond flour, salt, and baking soda. Stir until just combined. Stir in chocolate and pecans until thoroughly mixed.

Using a small cookie scoop, portion batter evenly between 2 cookie sheets. Flatten cookies slightly with your hand or the bottom of a glass. Bake 12-15 minutes, until edges are beginning to brown. Cool cookies 15 minutes on cookie sheet before moving to rack to cool completely.

Store 3 days at room temperature. Yield 24 cookies.

Gluten Free Pumpkin Cookies ~ adapted from Ruled Me

1 1/2 c blanched almond flour (not almond meal)
1/2 t baking powder
1/4 c butter
1/2 c pumpkin pureé (not pie filling)
1 t vanilla extract
1 egg
1/4 c pure maple syrup
1 t pumpkin pie spice

Preheat oven to 350°. Place almond flour and baking powder in a large bowl. Whisk well to break up the almond flour. In a small bowl, combine remaining ingredients and mix well. Add wet ingredients to dry and stir just until combined.

Using a cookie scoop, place cookies on baking sheet lined with a sil-pat or parchment paper. Flatten cookies slightly with your hand or a spoon. Bake cookies 13-14 minutes or until edges begin to brown. cool completely before removing from baking sheet, store at room temperature up to 3 days. Yield ~ 15 cookies.

Hand dipped Buttercream Candy

2 lbs powdered sugar
1 can sweetened condensed milk
2 T vanilla extract
1 bag semi sweet chocolate chips
1 t coconut oil
Assorted flavorings, see below

In a large bowl, combine half powdered sugar with half milk and vanilla. Stir until well combined and very smooth. Add the following flavorings, as desired:

     1 bag sweetened flake coconut, or
     1/4 c cocoa powder plus 1 stick softened butter, or
     1/4 c cocoa powder plus 1 stick softened butter plus 1/2 c chopped walnuts
   
Shape into small rounds, approximately one or two bite sized, and refrigerate until firm.

While candies are firming, melt 1 bag semi sweet chocolate chips with 1 t coconut oil. Dip chilled candies individually into chocolate coating. Replace in refrigerator to set.

Place candies in individual paper liners and store in the refrigerator.

Note: Shaping flavored candies into different shapes prevents guesswork when selecting a candy to try (i.e. triangle = chocolate walnut, round = chocolate creme, square = coconut creme, etc.)