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Written by Isabella Berkoff
•Posted on December 20 2022
Rated 5.0 stars by 1 users
Easy
8 Cookie Cups
5 Minutes
15 Minutes
Stephanie Niemis
These Gluten-Free Milk and Cookie Cups are the perfect treat to leave out for Santa! Gluten-free, dairy-free and paleo chocolate chip cookie dough featuring our Selva Dark Chocolate Chips is baked into mini bite-sized cups and coated in Perla dark chocolate, perfect for holding your favorite milk.
1 ½ Cups Almond Flour
¼ Cup almond butter
½ Cup coconut sugar
1 Egg
2 Tbsp nut milk
1 Tsp Pure Vanilla Extract
¼ Cup tapioca flour
1 Tsp baking powder
¼ Cup Selva 46% Dark Chocolate Chips
½ Cup Perla 64% Dark Chocolate
1 Cup nut milk of choice
Preheat the oven to 350°F.
Mix together all of the cookie ingredients. Add approximately 2 tsp of dough to each cup in the Baba mold. Use a spoon to spread the dough up along the sides of each cup.
Bake for 15-17 minutes at 350°F, or until cookie cups turn golden brown.
Carefully use a spoon to push the part of the cookie cups that rose from the bottom of the pan to the side to make the cup have a larger opening. Place cookie cups in the refrigerator to cool.
While cookie cups are cooling, melt the Perla Dark Chocolate in the microwave, stirring every 30 seconds.
Once the cookie cups are cool, add about 2 tbsp of the melted dark chocolate to each cookie cup. Use a spoon to spread the chocolate along the interior and rim of the cups. Place in refrigerator once again to allow the chocolate to harden.
Pour your milk of choice into cookie cups and enjoy!
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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