Gluten Free Mini No Bake Peppermint Pie Recipes

GLUTEN FREE MINI NO BAKE PEPPERMINT PIE

Steps:

• Combine the almond flour, sugar, cocoa powder and butter in a food processor and pulse until well mixed and crumbly.
• In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place mixture in fridge for 10 minutes to set.
• Once the marshmallow mix has cooled and set, stir in the mint extract and a couple drops of red food coloring.
• Whip the cream with an electric or stand mixer until soft peaks form.
• Gently fold the whipped cream into the marshmallow mixture.
• Evenly spread the cookie mixture into the bottoms of your glasses and pack it down.
• Add the marshmallow mixture on top of the cookie mixture.
• Top with a dollop of whip cream, and some crushed candy cane sprinkles.
• Chill in fridge for at least 2 hours before serving.

GLUTEN FREE MINT SLIMS PEPPERMINT PIE

Steps:

• Pulse Goodie Girl Mint Slim Cookies in food processor until fine crumbs.
• Add 2 Tablespoons melted butter and pulse to combine.
• Press into pie pan.
• Beat softened cream cheese, powdered sugar and peppermint oil together.
• Fold in one cup of whipped topping.
• Spread cream cheese mixture carefully into prepared crust.
• Refrigerate for at least an hour.
• Top with remaining whipped topping and crushed candy canes.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
• Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.