Gluten-Free Flower Pot Sugar Cookies•
Posted on May 04 2023
Rated 4.0 stars by 1 users
Perfect for spring! Whether for Mother's Day or an easy party dessert, these Gluten-Free Flower Pot Sugar Cookies taste as good as they are cute! Gluten-free sugar cookie cups are filled with dairy-free Oat M!lk Chocolate mousse, topped with cookie crumbs and finished with juicy red strawberries cut into roses. A fun treat for everyone!
2 cups White Almond Flour
2 tbsp Honey
2 tbsp Coconut oil, melted
1 tsp Pure Madagascar Vanilla Extract
¼ cup Coconut cream (the solid part at the top of a can of coconut milk)
6 tbsp Oat M!lk Chocolate, melted
¼ cup White Almond Flour
1 tbsp Natural Cocoa Powder, 22-24%
1 tbsp Coconut oil, melted
2 tbsp Coconut sugar
6 Lollipop sticks, cut in half
Preheat the oven to 350°F. Grease a mini muffin pan (this recipe makes 12 flower pots).
In a stand mixer fitted with a paddle attachment, mix together the sugar cookie ingredients. Continue mixing until fully combined.
Add 1 tbsp of sugar cookie dough to each mini muffin cavity, using a measuring spoon to create a valley in the dough.
Bake for 8-10 minutes, or until the edges turn golden brown.
While the cookies are baking, make the chocolate mousse. In a glass bowl, mix together all of the chocolate mousse ingredients. Once fully combined, place mousse in the refrigerator to thicken, about 15 minutes.
Make the cookie crumbs by mixing all of the ingredients together in a glass bowl.
Once the sugar cookies have cooled completely, remove them from the pan and fill with the chocolate mousse. Top each one with cookie crumbs.
Insert a lollipop stick at the stem of a strawberry. Using a paring knife, slice 4-5 slits along the bottom of the strawberry. Continue this process up the strawberry, making slits to resemble a rose.
Place the strawberry rose lollipop stick into the cookie filled with mousse and enjoy!
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