Paleo Chocolate Almond Butter Cookie Cups

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Almond butter, smooth

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Bob's red mill almond flour, Superfine
  • 1/2 cup Coconut sugar, organic
  • 1 pinch Sea salt
  • 1/2 cup Soy free chocolate chips or chopped chocolate, dairy free
  • 1 1/2 tsp Vanilla, pure

Found on paleorunningmomma.com

Description

Ingredients

• ¾ cup smooth almond butter**
• 1 egg
• ½ cup organic coconut sugar
• 1 tsp pure vanilla extract
• 1 cup Bobs Red Mill Superfine Blanched Almond Flour
• ½ tsp baking soda
• pinch sea salt
• ½ cup dairy free, soy free chocolate chips or chopped chocolate
• ¼ cup smooth almond butter
• ½ tsp pure vanilla extract

Directions

• Preheat your oven to 350 F and line a 24 cup mini muffin pan with liners*
• In a large bowl, beat together the egg, almond butter, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, baking soda and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this wont affect the cookies.
• Scoop the dough evenly between the 24 mini muffin cups, then use the back of a ½ tsp to make a dent in the center to form the cups as shown in the photo above.
• Bake in the preheated oven for 8-10 minutes until just set. The centers will puff up a bit while baking, so very lightly press them down again once removed from oven.
• While the cookies bake, put the chocolate chips and almond butter in a microwavable glass bowl and microwave in 25 second increments, stirring after each one, until melted and smooth. Stir in the vanilla once melted.
• To form the cookie cups, wait until the filling cools enough so its the consistency of thick frosting, then spoon some into the center of each cookie cup. If the filling hardens too much while making the cups, simply microwave for 10-15 second and stir to soften it.
• The filling will cool to the consistency of fudge and the cups will be chewy. Store leftovers in the refrigerator for up to 4 days. Enjoy!