Chocolate Almond Butter Cup Cookies
These Fall Festive cookies are a must have! The recipes uses only the cleanest ingredients to make this decadent dessert as healthy as it can be be. They'll be a crowd please at this year's Thanksgiving feast!
This recipe is vegan, gluten free, paleo, and low glycemic index. Enjoy!
Yields: 8-10 cookies
Time: 30 minutes
1/4 cup coconut milk
1/4 cup almond butter
2 tbsp pumpkin purée
1 tbsp vegan butter or coconut oil
1 tbsp monk fruit or 2 tbsp maple syrup
1 tsp Vanilla
2/3 cup paleo or almond flour
1 flax or chia egg (or 1 regular egg)
1 tsp Baking soda
1 tsp Sea salt
1 tsp Pumpkin pie spice
Almond Butter Cups:
5 oz. dark chocolate
1 tsp Vanilla
1 tsp Coconut Oil
2 tbsp creamy almond butter
- Preheat oven to 350 degrees and line or lightly oil a baking sheet.
- In a blender, combine coconut milk, 1/4 cup almond butter, pumpkin puree, vegan butter or coconut oil, monk fruit or maple syrup, and vanilla and blend until creamy.
- Transfer mixture to a large bowl and add flour, egg, baking soda, sea salt, and pumpkin pie spice and mix until cookie dough forms
- Spoon batter into small balls onto baking sheet and bake for 15-17 minutes or until cooked through and lightly browned around the edges.
- While cookies bake, make the almond butter cups. First, melt chocolate with vanilla and coconut oil in a double boiler, in a sauce pan, or in the microwave.
- Using small mini muffin tray holders or silicon holders, add approximately 1 tsp of chocolate to 8 holders. Place in the freezer for 10 minutes to harden
- Once hardened, spoon 1-2 tsp almond butter onto each chocolate cup. Finally, add remaining chocolate to coat the almond butter. Refreeze for 10-15 minutes
- Once cookies are done, let them cool for 5 minutes. Then gently press the almond butter cups into the center of the cookies. Drizzle with any remaining chocolate