Gluten-Free Chocolate Chip Cookie Bowls with Chocolate Protein Mousse
These Gluten-Free Chocolate Chip Cookie Bowls with Chocolate Protein Mousse are the ultimate dessert upgrade. Soft almond flour cookie bowls are baked until lightly crisp, then filled with a rich, creamy chocolate protein mousse made with simple ingredients. Naturally sweetened and refined sugar-free, they’re perfect for parties, special occasions, or an easy make-ahead treat that feels indulgent but nourishing.
Servings: 10 bowls
Ingredients
For the Gluten-Free Cookie Dough Bowls
- 2 cups blanched almond flour
- 2 tbsp arrowroot starch for structure
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup maple syrup or honey
- ¼ cup melted coconut oil or grass-fed butter
- 1 tsp vanilla extract
- ⅓ cup refined sugar-free chocolate chips
For the Chocolate Mousse Filling
- 16 oz silken tofu
- 2 tbsp almond butter
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Lightly grease a muffin tin (regular size works best).
- In a medium bowl, whisk together almond flour, arrowroot starch, baking soda, and salt.
- Stir in maple syrup, melted coconut oil (or butter), and vanilla until a soft dough forms. Fold in chocolate chips.
- Press the dough over the bottom of an upside-down muffin tin, using a spatula to help. The dough should cover 10 muffin cups.
- Bake for 10–12 minutes, until edges are just turning golden.Let cool in the pan for 10 minutes, then carefully remove and cool fully before filling (they firm up as they cool).
- Meanwhile, make the chocolate mousse by blending together the tofu, almond butter, and melted chocolate.
- Once the bowls have cooled, fill with mousse. Place in the fridge for 30 minutes to set, and then enjoy!