Description
Delight in these decadent Chocolate Chip Cookie Cups featuring a tender, gluten-free tahini cookie base filled with a rich, creamy date and chocolate filling. Perfectly portioned in a muffin pan, these cookie cups are both indulgent and wholesome, with a luscious chocolate cream center made from Medjool dates and almond milk, topped with festive candy eggs or Jordan almonds. A wonderful treat to prepare ahead and chill for a satisfying dessert or snack.
Ingredients
Cookie Cups
- 1 cup (256g) runny tahini or cashew butter
- 1/2 cup (70g) coconut sugar
- 1/4 cup (50g) cane sugar
- 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
- 1 tsp vanilla extract
- 1/2 cup (62g) gluten-free flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (80g) mini chocolate chips
- 2-3 tbsp almond milk (as needed)
Chocolate Cream Filling
- 4 oz (113g) unsweetened chocolate, melted
- 1 cup (240g) almond milk
- 8-9 (~130g) Medjool dates, pitted
Garnish
- 3 candy eggs or Jordan almonds per cookie cup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a muffin pan thoroughly with nonstick spray to prevent sticking.
- Mix Wet Ingredients: Using a hand mixer, combine the runny tahini or cashew butter, coconut sugar, cane sugar, flax egg, and vanilla extract until the mixture is smooth and creamy.
- Add Dry Ingredients: Add the gluten-free flour, baking powder, and salt to the wet mixture. Continue mixing until fully incorporated. If the batter appears dry or crumbly, gradually add 2 to 3 tablespoons of almond milk based on the texture, as nut butters vary in oil content.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough ensuring an even distribution without overmixing.
- Form Cookie Cups: Use a large cookie scoop or spoon to portion 2 to 3 tablespoons of dough into each muffin cup, aiming for 8 to 9 cups depending on muffin pan size. Press a tablespoon into the center of each mound to create an indentation for the filling.
- Bake: Bake in the preheated oven for 15 to 17 minutes until the edges are set and slightly golden. Once out of the oven, immediately reshape the indentation with the tablespoon to maintain the cup shape while the cookies are warm.
- Cool: Let the cookie cups cool in the pan for 30 minutes before gently removing them using a butter knife. Transfer to a cooling rack and allow to cool completely.
- Prepare Chocolate Cream Filling: In a blender, combine the almond milk and pitted Medjool dates. Blend until smooth. With the blender running, slowly stream in the melted unsweetened chocolate. Blend again until the mixture is well combined and silky smooth.
- Assemble and Chill: Spoon the chocolate cream filling into the center of each cookie cup. Top each with three candy eggs or Jordan almonds for decoration. Chill the filled cookie cups in the refrigerator overnight or for at least 4 hours to set the filling thoroughly.
Notes
- Ensure the tahini or cashew butter is runny for best mixing results; if too thick, briefly warm it to loosen.
- The flax egg works as an egg replacement and requires about 5 minutes to gel before use.
- Add almond milk gradually to achieve the perfect dough consistency based on your nut butter’s oil content.
- For best results, use a gluten-free flour blend suited for baking.
- Store the chilled cookie cups in the refrigerator and consume within 3-4 days.
- These cookie cups are naturally vegan and gluten-free, making them suitable for many dietary preferences.
- Let the chocolate cream filling chill properly to attain a creamy, firm texture reminiscent of a mousse.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
