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Chocolate Chip Cookie Cups

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 9 cups 1x
  • Category: cookie
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free

Description

A buttery chewy chocolate chip cookie baked in a muffin tin to create the yummiest edible cup! This recipe is gluten-free and dairy-free, ready to be filled with anything you like – chocolate fudge and candy eggs for easter, ice cream sundaes, marshmallow fluff, caramel, etc!

Ingredients

Scale

Chocolate Chip Cookie Cups

  • 1 cup (256g) runny tahini or cashew butter
  • 1/2 cup (70g) coconut sugar
  • 1/4 cup (50g) cane sugar
  • 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
  • 1 tsp vanilla extract
  • 1/2 cup (62g) gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (80g) mini chocolate chips
  • 2–3 tbsp almond milk (as needed)

Chocolate Fudge Filling

Jordan almonds for the candy “eggs” (*see notes for alternate options)

Instructions

  1. Preheat the oven to 350°F, and grease a muffin pan with nonstick spray.
  2. Use a hand mixer to beat together the tahini/cashew butter, coconut sugar, cane sugar, flax egg, and vanilla.
  3. Add the flour, baking powder, and salt. Continue mixing until combined. If that batter seems dry/crumbly, add 2-3 tbsp almond milk (the texture will be dependent on how thick vs. oily your nut butter is).
  4. Fold in the mini chocolate chips.
  5. Use a large cookie scoop to scoop 2 to 3 tablespoons of dough into each muffin cup (you will get 8-9 in a full size muffin pan). Use a tablespoon to create an indentation in the middle of each cookie cup. 
  6. Bake for 15-17 minutes at 350°F. As soon as you remove them from the oven, use the tablespoon to re-indent the middle of each cookie cup while the cookies are still warm. 
  7. Cool for 30 minutes, then use a butter knife to pop them out of the muffin pan. Cool completely on a cooling rack. 
  8. For the chocolate cream, blend the almond milk and Medjool dates. With the blender running, stream in the melted chocolate. Blend until well combined and very smooth.
  9. Spoon the chocolate cream into the middle of each cookie cup, top with three candy eggs or jordan almonds. Chill overnight (or at least 4 hours).

Notes

*You can use classic candy easter eggs if not vegan, or use colorful vegan candies like THIS instead.

Keywords: gluten free, vegan, easter, fudge, cookies, baking, easy, healthy, egg free, ganache

Find it online: https://feastingonfruit.com/chocolate-chip-cookie-cups/