I did a thing! A super amazing delicious thing! I have been wanting to make this recipe for at least 2 years. TWO! I tried a few times and each time the cookie was too healthy tasting or crumbled apart too much. I was starting to give up when I decided to revamp an oldie but goodie, and it worked! And good thing because I had been in bit of a kitchen rut and now I feel like I am on fiiiiireeee.
And to celebrate, I am hooking you guys up! Not only are these cookie cups made with yummy, natural, and easy to find (all ingredients can be purchased at TJ’s, WFs, Costco, and Sprout’s) ingredients, but they are super easy and only take 1 dish to make. Less clean-up. Yes, please! And let’s not forget they are for your gluten-free, vegan, AND grain-free buds.
So click below to get the hookup with 3 printable recipe cards featuring 2 FREE exclusive bonus recipes using the same cookie dough recipe. No need to have 10 different flours in your cupboard that you’re only going to use once!
Now that you’ve downloaded the recipes, you get to check out to drool over these beauties as they warm up in the oven. So, so pretty you little fillable cups.
Paparazzo came out big for these guys.
Cookies on cookies on cookies. Plus ice cream.
Cookie bowl FTW! And though I say they’re for ice cream, I imagine you could fill them with whatever you’d like, but ice cream always wins.
1 1/4 c. almond four
2 tbsp. coconut flour
7 pitted soft Medjool dates or 12 Khadrawy (soften in hot water for 5 min. if needed)
1 (or 2) tbsp. coconut sugar depending on sweetness needs
1 tbsp. Bob’s Red Mill egg replacer or 1 tbsp. chia or 1 tbsp. ground flax seed
1 tbsp. Earth Balance
1 tbsp. non-dairy milk or water
1 tsp. vanilla extract
1 tsp. baking powder
1/4 tsp. salt (omit if using salted Earth Balance)
3 tbsp. mini chocolate chips (I use Enjoy Life brand or Equal Exchange regular size chips)
Pre-heat oven to 350˚F. Grease muffin tin and set aside.
Combine all ingredients except chocolate chips in food processor. Fold in chocolate chips. You may have to use your hands for this to spread them evenly through.
Press dough into the sides and bottom of the tin molds careful to make sure there is dough evenly covering the mold.
Bake at 350˚F for 10-12 minutes.
Allow to cool before removing carefully with edge of a spoon or your fingers. They should pop out easily.
Fill with chocolate or whatever flavor ice cream you prefer!