Vegan & Gluten Free Grasshopper Cookie Cups

I don’t know about you, but when it comes down to cookies going gluten-free doesn’t really hold the best options. Thankfully this recipe makes up for all of the moment’s when you questioned a baked good that wasn’t made of flour.

This cookie cup tastes like a chocolate brownie filled with a creamy mint filling that perfectly mirrors the flavors of mint chocolate chip ice cream!

So, without further ado here’s the recipe!

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Ingredients

Cookie Cup

• ½ cup (125g) SunButter

• 1/3 cup (105g) maple syrup

• ½ cup (50g) cocoa powder

• ¼ cup (25g) almond flour

• 1/2tsp baking soda

• ½ tsp salt

Filling

• 1 cup coconut cream

• 1 tbsp. maple syrup (optional)

• 1 tsp mint extract

• 1/8tsp spirulina

• Mini chocolate chips for sprinkling

Directions

Preheat the oven to 350 F. Coat the bottom of a full sized cupcake tin makes about 6-8 cups and bake for 20-25 min to make 6-8. For mini cups the recipe makes 20-24 cup, baking them for 12-15 minutes.

Let cool and then fill with mint cream and top with chocolate chips!

Hope you enjoy!

-Sonya

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