Milk & Cookie Cups
These Milk & Cookie Cups are the ultimate dessert mashup! The gluten-free cookie base paired with a rich chocolate lining and cold milk is the perfect combination.
Servings: 8 cups
Ingredients
Gluten-Free Cookie Dough
- 1 1/2 cups almond flour
- ¼ cup almond butter
- ½ cup coconut sugar
- 1 egg
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1 tbsp coconut flour
- 1 tsp baking powder
- 3 tbsp dark chocolate chips
Other ingredients:
- 1/4 cup dark chocolate
- 1 cup milk
Instructions
Step 1: Preheat & Prepare the Mold
- Preheat the oven to 350°F and lightly grease your popover mold to prevent sticking.
Step 2: Mix the Dough
- In a mixing bowl, combine almond flour, almond butter, coconut sugar, egg, almond milk, vanilla extract, coconut flour, baking powder, and dark chocolate chips. Mix until a soft dough forms.
Step 3: Shape the Cookie Cups
- Divide the dough evenly into 8 portions (about 2 tablespoons each). Use a spoon to press the dough along the sides of the cups to create a hollow center.
Step 4: Bake to Golden Perfection
- Bake the cookie cups for 15-17 minutes, or until golden brown. Once baked, use a spoon to gently reshape the hollow if needed. Let them cool completely in the refrigerator.
Step 5: Melt & Line with Chocolate
- Melt the dark chocolate in the microwave, stirring every 30 seconds. Add about 1 teaspoon of melted chocolate to each cooled cookie cup and use a spoon to coat the interior and rim. Refrigerate to set the chocolate.
Step 6: Fill & Serve
- Pour your favorite milk into each cookie cup and enjoy this fun and delicious dessert!