Go Back Email Link
–+ servings

Cashew Butter Cookie Dough Cups

No ratings yet
Serves: 10 mini cups
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 3 tbsp cashew butter
  • 1 tbsp coconut flour
  • 1 tbsp pure maple syrup, or agave/honey
  • 1/2 tsp vanilla extract
  • 1/2 cup + 2 tbsp non-dairy chocolate chips
  • 1 tsp coconut oil
  • Sea salt to top

Directions

  1. In a small bowl, mix together the cashew butter, coconut flour, maple syrup, vanilla, and 2 tbsp of chocolate chips.
  2. In a microwave safe bowl, melt the 1/2 cup chocolate chips with the coconut oil in 30 second increments in the microwave, about 2-3 times, stirring in between.
  3. Lay out 10 mini baking cups on a flat plate.
  4. Coat the bottom of each baking cup with a little melted chocolate.
  5. Scoop out about 1 tbsp of cookie dough mixture into each cup, and top in more chocolate.
  6. Top with sea salt and freeze to set for about 15 minutes.
  7. Keep stored in a freezer safe container for up to 3 months.

Notes

u003cliu003eThis would work in larger baking cups, but will likely make half the portion! u003c/liu003eu003cliu003eAny nut or seed butter would work, but cashew butter gives it more of a u0022doughyu0022 tasteu003c/liu003eu003cliu003eYou can sub almond flour for the coconut flour, but I would use 3 tbsp instead. u003c/liu003e