Description
These Peanut Butter Cookie Cups are a perfect combination of soft, chewy texture and a delicious peanut butter center, with optional mini chocolate chips for an extra treat.
Ingredients
1 cup peanut butter (creamy or chunky)
1/2 cup maple syrup or honey
1/2 cup almond flour
1/4 teaspoon vanilla extract
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
- In a large mixing bowl, combine the peanut butter, maple syrup (or honey), almond flour, vanilla extract, baking soda, and salt. Stir well until everything is fully combined and forms a dough-like consistency.
- Scoop about 1 tablespoon of the dough into each muffin tin cup, pressing it down gently to form a base.
- If desired, press a few mini chocolate chips into the center of each dough ball for an extra chocolatey surprise.
- Bake for 10-12 minutes, or until the edges of the cookie cups turn golden brown.
- Let the cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookie cups store well for up to a week at room temperature in an airtight container, or up to two weeks in the refrigerator.
To make them vegan, use maple syrup and ensure the peanut butter is vegan-friendly.
For a richer treat, drizzle melted dark chocolate over the cooled cookie cups.
To make the cookie cups ahead of time, store them in the fridge for a few days or freeze them for up to three months.
If using coconut flour as a substitute for almond flour, reduce the amount as it's more absorbent.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
