PALEO ALMOND BUTTER COOKIE CUPS
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
These cookie cups combine some of my favorite flavors: nutty and hearty almond butter and rich and creamy dark chocolate. These are so fun to make and always a showstopper! They’re very simple actually: the cookie cups come together in one bowl and the chocolate filling is made with only 3 ingredients! I love that these look fancy but are incredibly easy to make. The filling is also interchangeable. Some jam would also be delicious!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert, Snack
Servings: 12 cookies
3/4 cup almond butter
1/4 cup coconut sugar
1 egg, room temperature
1 tsp vanilla
1 tsp baking soda
1/4 tsp cinnamon
1/3 cup dark chocolate chips
1/2 cup full fat coconut milk
1/2 tsp vanilla
Preheat oven to 325 degrees and grease a muffin tray. Combine all ingredients except the last three listed (chocolate chips, coconut milk and vanilla) in a large mixing bowl. Once combined, press a small ball of dough into each muffin cavity.
Bake for 8-10 minutes, careful not to over bake.
While the cookies are baking, heat coconut milk over medium heat in a pan. Once it reaches a slight boil (bubbles foaming around edges), remove from heat. Add chocolate chips to a large bowl and pour hot coconut milk over chocolate. Let it sit for 1-2 minutes.
Stir vanilla into chocolate and coconut milk mixture until it’s all combined and smooth.
Once cookies are done, remove from oven and using your thumb or the back of a spoon, press down slightly in the middle of each cookie. After 10 minutes of cooling time, remove to a wire rack.
Spoon a small amount of chocolate sauce into each cookie. Refrigerate for at least 1 hour.
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