Flower Pot Sugar Cookies
These gluten-free Flower Pot Sugar Cookies are filled with chocolate mousse, topped with cookie crumb dirt, and decorated with strawberry roses! Naturally sweetened and perfect for springtime fun!
Servings: 12 cookie flower pots
Ingredients
Sugar Cookie Ingredients
- 2 cups almond flour
- 2 tbsp honey
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 egg
Chocolate Mousse Ingredients
- 1/4 cup coconut cream the solid part at the top of a can of coconut milk
- 6 tbsp chocolate melted
“Cookie Crumb” Ingredients *
- 1/4 cup almond flour
- 1 tbsp cacao powder
- 1 tbsp coconut oil melted
- 2 tbsp coconut sugar
Other ingredients
- 12 strawberries
- 6 lollipop sticks cut in half
Instructions
- Preheat oven to 350F (180C). Grease a mini muffin pan.
- Mix together the sugar cookie ingredients. Add 1 tbsp of dough to each mini muffin and use a measuring spoon to create a valley in the dough. Bake for 8-10 minutes, or until the edges turn golden brown.
- While the cookies are baking, make the chocolate mousse by mixing all of the ingredients together and place in the fridge to thicken. Make the cookie crumbs by mixing all of the ingredients together.
- Once the cookies have cooled, remove them from the pan, fill with chocolate mousse, and top with cookie crumbs. Place back in the fridge for mousse to thicken.
- Insert a lollipop stick at the stem of the strawberry. Using a paring knife, slice 4-5 slits along the bottom of the strawberry. Continue up the strawberry, cutting slits to create a rose. Place the rose in the flower pot and enjoy!
Notes
*You could also used crushed cookies