Getting ready for the holidays? Me too, and what better way to start by baking some delicious holiday cookies. But when your switch to paleo, or if you have to live a gluten-free lifestyle, walking by the desert table during the holidays can be dangerous. So that’s why I’m constantly in search of experimenting with different cookies that fit within my lifestyle (and that are totally delicious).
One of my favorite cookies are the kiss cookies – a peanut butter cookies with a Hershey kiss on top – I mean honestly, who doesn’t love these?! Sadly peanut butter is not within paleo, and clearly milk chocolate isn’t either – but there is a way to replace these…. introducing Paleo Almond Butter Cookie Cups!
The base is made from almond butter, coconut sugar and almond flour, so it has a chewy texture just like a peanut butter cookie would. Then the chocolate filling is made out of dairy free chocolate chips (I use Enjoy Life) and more almond butter. When it’s made it cools to a consistency of fudge or frosting, and it pairs perfectly with cookie!
If your looking for other gluten free and paleo desserts for the holidays, check out some of my favorites:
Have a fabulous holiday 🙂
Paleo Almond Butter Cookie Cups
Paleo Almond Butter Cookie Cups are perfect for a holiday dessert! Chewy almond cookie topped with a chocolate filling that is completely paleo, gluten free, grain free and dairy free!
Servings = 24 cookie cups
Time= 30 minutes
- ¾ cup smooth almond butter
- 1 egg
- ½ cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1 cup Bob’s Red Mill Superfine Blanched Almond Flour
- ½ tsp baking soda
- pinch sea salt
- ½ cup dairy free, soy free chocolate chips or chopped chocolate (Enjoy Life)
- ¼ cup smooth almond butter
- ½ tsp pure vanilla extract
For the cookie cups:
Preheat your oven to 350F, and line a mini muffin tin with mini muffin liners. (If you can’t find liners, be sure to grease the pan with baking spray).
In a small bowl, mix together the dry ingredients (almond flour, baking soda and salt). In a large bowl, whisk the egg, almond butter, coconut sugar and vanilla together until smooth. Slowly pour the dry ingredients into the wet ingredients until fully combined.
Scoop the dough evenly into the muffin cups, and then use the back of a spoon or your thumb to make a dent in the center of the cookie. (This is where the chocolate will lay).
Bake for 8-10 minutes until just set (in my oven 8 minutes was perfect). The centers and sides will puff a but when baking, so press lightly down on them once removed from the oven. Set aside to cool.
For the chocolate filling:
In a glass microwavable bowl, melt the chocolate and almond butter on high for 25 second increments. Stir in between. Once melted and smooth, stir in the vanilla extract. Let the filling cool
Once the frosting and the cookies are cooled, spoon some of the filling into the center of each cookie cup. The filling will cool to a fudge consistency, so the cups will be chewy (rather than gooey).
Store leftovers (if there are any) in the refrigerator for up to 4 days.