Gluten-Free Milk and Cookie Cups
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.
- Author
- Stephanie Niemis
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Servings
- 8 Cookie Cups
- Category
Easy
- Cuisine
Holiday Recipes
Ingredients
- 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
- 8-Cavity Baba Pan (2.17” x 2.36”)
Directions
- 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!