Description
These soft and chewy peanut butter cookie cups are filled with gooey chocolate chips, offering a delicious and gluten-free treat. They are easy to make and provide the perfect balance of peanut butter and chocolate flavors.
Ingredients
1/2 cup peanut butter
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 egg
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with cupcake liners.
- In a large mixing bowl, combine the peanut butter, melted coconut oil, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the almond flour, baking soda, and salt to the mixture and mix until fully incorporated.
- Fold in the mini chocolate chips, making sure they are evenly distributed throughout the dough.
- Spoon the dough into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for about 10-12 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out clean.
- Let the cookie cups cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For reheating, microwave for 10-15 seconds for a warm, gooey chocolate experience.
You can freeze these cookie cups in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Feel free to add other mix-ins like chopped nuts or dried fruits for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
