Mini-batch Chocolate Stuffed Cookie Cups
Servings: 4 cookie cups
Calories: 116kcal
Equipment
- Muffin pan I used a mini muffin pan, see notes for regular sized.
Ingredients
Cookie dough
- 1 tbsp coconut oil, melted (15 g) sub (plant) butter
- 1 tbsp maple syrup (21 g)
- 1 tbsp nut/seed butter (16 g)
- drop of vanilla extract
- pinch of salt
- 1/4 cup flour (30 g) gf if desired
- 1/4 tsp baking powder
Chocolate Filling
- 2 tsp nut/seed butter (10 g)
- 1 tsp maple syrup (7 g)
- 1/2 tsp cocoa powder
Instructions
- Combine the chocolate filling ingredients, set aside. If it seems too dry to spread, add a drop of water or more maple syrup.
- Preheat oven to 350F and grease or line your muffin pan.
- In a small bowl add coconut oil, microwave to melt. Add maple syrup, nut butter, vanilla, salt and mix until blended.
- Add flour, baking powder and mix to combine into cookie dough. If too dry and crumbly, add a drop or two of water.
- Add 1 heaping tsp cookie dough into each muffin cavity, top with 1 tsp chocolate filling, top with one more heaping tsp cookie dough to cover.
- (Optional) sprinkle with some chocolate chips.
- Bake 10-12 minutes until the edges are slightly golden brown. Cool and enjoy!
Notes
- Use 1 tbsp any chocolate spread (like nutella) instead of making your own if you prefer.
- These are sweet enough for snacks. If you want to make dessert out of this, add 1 tbsp sugar (or other granulated sweetener) to the cookie dough.
- You can use a regular muffin pan and make 2-3 large cookie cups out of this recipe. Baking time will be roughly the same.
Nutrition
Serving: 1 cookie cup | Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 37mg | Potassium: 74mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.1IU | Calcium: 46mg | Iron: 1mg