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!
• 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
• 1 cup coconut cream
• 1 tbsp. maple syrup (optional)
• 1 tsp mint extract
• 1/8tsp spirulina
• Mini chocolate chips for sprinkling
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!