“Dayum girl” was my thought when I executed this recipe.
I don’t like to toot my own horn but for some reason I was gosh darn satisfied with these. Both taste and looks-wise, they hit that spot.
It’s a rare thing as a food blogger to be fully satisfied with your products but today is a lucky day and I’m proud. Usually when I’m really proud though it does horribly online so let’s see what happens.
Do try them and tell me what you think!
Small-batch Chocolate Cookie Cups
Servings: 9 cups
Calories: 95kcal
Equipment
- Muffin pan, I used a mini muffin pan
Ingredients
- 1/4 cup nut/seed butter (64 g) I used tahini, but also tested with almond butter
- 2 tbsp maple syrup (42 g)
- 1/3 cup flour (40 g) gf all purpose if desired
- 1/4 tsp baking soda
- drop of vanilla extract
- pinch of salt
Chocolate filling
- 2 tbsp chocolate chips (30 g)
- 1 tbsp nut/seed butter (16 g) I used tahini, but also tested with almond butter
Instructions
- Preheat oven to 350F and grease your muffin pan or line with liners.
- In a small bowl mix tahini, maple syrup, vanilla. In a mug/bowl whisk together flour, baking soda, salt.
- Add dry into wet and combine into a soft cookie dough. If for some reason this is too dry, add 1 tsp water at a time until it's soft cookie dough consistency.
- Press and flatten about 1 tbsp cookie dough into each muffin.
- Bake 12 minutes until just starting to brown.
- Take cookie cups out of the oven and immediately press down the middle to turn them into tiny bowls (I used the back of a pestle but you can use a spoon too).
- While the cookie cups are cooling, microwave together the chocolate filling ingredients 30 sec at a time and stirring in between until completely smooth.
- Add 1 tsp filling into each cookie cup and refrigerate/freeze to set the chocolate.
- Enjoy your chocolate cookie cups!
Notes
- I have made these with tahini and almond butter. You can use any nut/seed butter in this recipe but if it’s too thick (not creamy enough) you might end up with a crumbly/dry dough and have to correct with a few drops of water. Do not despair, they will bake beautifully!
- You can make 9 mini and 4-5 regular muffin pan sized cookie cups. The baking time will be about the same for regular sized ones.
Nutrition
Serving: 1 cup | Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 36mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg