Mexican Chocolate Chip Cookie Cups {vegan, paleo, gluten free, dairy free, egg free}

28 Apr

I received free samples of the Barlean’s products mentioned in this post. All opinions are my own; I was not compensated for my time.

Cookies have always been a dessert mainstay in my family. Grandma made the BEST EVER chocolate chip cookies, Oma’s Christmas cookie variety never ceases to please (lemon hearts for me!!), and my mom can make some mighty delicious peanut butter cookies. As a child, making chocolate chip cookies with mom, we’d always make a double-batch, so that we could eat half the dough while the other half baked!

What’s more, as a lifelong Girl Scout, I sold cookies from age 5, all the way through senior year of high school – and consumed quite a few along the way! Oreos, Fig Newtons, monster cookies, oatmeal raisin cookies, the list is endless. I was born a Cookie Monster, and part of me will always be one.

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

But cookies aren’t exactly a picturesque health food. Sure, indulgence is fine now and then – I’ll never say no to a cookie from my Oma! But what about more frequent sweet tooth urges? How do I best satisfy those cravings?

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

One of the cookie treats we always made for parties, potlucks, or share-at-school sweets were these delectable chocolate chip cookie cups, filled with a creamy chocolate buttercream. The recipe is simple enough: prepare cookie dough as per directions on the back of a Nestle semi-sweet morsels package. Stuff dough into mini muffin tins (or normal muffin tins if you’re feeling generous), bake, indent and fill with prepared chocolate frosting.

Sweet on top of sweet? Heck yes.

Which is why I wanted to perform a #RecipeMakeover on these tasty frosting vessels. A paleo chocolate chip cookie dough replaces the old standard, and is filled with what turned out to be a cross between chocolate ganache and buttercream.

The problem with most paleo or alternative cookie recipes is that they lose their butter flavor when you make them with coconut oil. But Barlean’s has you covered, because they make an organic coconut oil that’s BUTTER FLAVORED. That’s right folks. It tastes like butter, but isn’t butter. Move over, Fabio – I CAN believe it’s not butter! They “sustainably harvested organic coconuts, then add butter flavoring that comes only from botanical extracts.” Aka, it’s vegan, GMO-free, contains no gluten or soy, and doesn’t even taste like coconut. How cool is that?

104319__fabio_l

Fabio can’t believe it.

As such, these cookies maintain the delicious butter flavor that traditional cookies can boast, in both the cup AND the frosting! These are great for parties, or just to have on hand to satisfy that sweet tooth. They’re even freezable – instructions are below in the recipe.

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

Don’t forget to enter the giveaway! The prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open worldwide except where prohibited. A winner will be randomly drawn on April 29, at the conclusion of #RecipeMakeover, and the winner will be contacted via email.

Update: The Rafflecopter giveaway has closed.

#RecipeMakeover Giveaway | xtinaluvspink.wordpress.com

Mexican Chocolate Chip Cookie Cups

Makes 18 mini cookie cups

For the cookie cups:

  • 2 C almond meal
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/4 C Barlean’s Butter-Flavored Organic Coconut Oil, melted
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1/2 C mini vegan and/or paleo chocolate chips

For the frosting:
  • 3 oz chopped unsweetened baking chocolate
  • 3 tbsp Barlean’s Butter-Flavored Organic Coconut Oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • pinch of sea salt
  • 1/2 C powdered sugar, or paleo alternative
  • up to 1/4 C nondairy milk

Preheat oven to 350. Grease 24 mini-muffin cups.

In a medium bowl, whisk together almond meal, salt, baking soda, cayenne, and cinnamon. Then mix in the coconut oil, maple syrup, and vanilla.

Fold in the chocolate chips. Using a cookie scoop, divide dough into prepared muffin tins. Press down lightly in the center to make a well in each of them.

Bake at 350 for 9-11 minutes, until the edges are set. Remove and set on a wire rack. Use a teaspoon or measuring spoon to make an indentation, so the cookies become little cups.

Let cool completely in the tins – this will help them hold their shape. Use a knife to carefully release the cooled cookies from their tin.

To make the frosting, heat the chopped chocolate with the coconut oil in a small saucepan over low heat. Stir until completely combined. Remove from heat and stir in the vanilla, cayenne, cinnamon, and salt.

Transfer to a medium bowl and let cool in the fridge 15-30 minutes. Remove and beat with a hand mixer. Slowly add in the sugar and milk and continue to beat until light and fluffy. Use as much milk as you need to get the desired texture. Transfer the frosting to a piping bag and fill each cooled cookie cup. Or, use two small spoons to fill the cookie cups.

Serve immediately, or refrigerate until you intend to serve these. They also freeze well for a satisfying and guilt-free snack! Simply freeze on a tray for five hours, then wrap well in plastic wrap. Let thaw three hours before eating.

I’ll leave you with this horribly embarrassing photo, in which I was about 9 years old. My sister is next to me, blowing out candles on her 8th birthday cake. And sure enough, in the foreground, you can see a platter of chocolate chip cookie cups! Thanks to mom, Ron, and Helen for the timely sharing of this photo 🙂

fbf cookie cups

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14 Responses to “Mexican Chocolate Chip Cookie Cups {vegan, paleo, gluten free, dairy free, egg free}”

  1. ooh I like the cayenne pepper and cinnamon combo yummy!

  2. Ange @ Cowgirl Runs (@cowgirlruns) May 4, 2017 at 12:04 pm #

    I definitely need to get my hands on that flavoured coconut oil! Butter really does make everything better!

  3. Abbey Sharp May 4, 2017 at 1:07 pm #

    YUMMM. This looks so delicious and flavourful. Thanks for the recipe 🙂

  4. Jessica Fishman Levinson May 4, 2017 at 1:44 pm #

    Love that old photo, how cute! Same goes for these cookie cups. Such a fun recipe!

    • xtinaluvspink May 4, 2017 at 1:56 pm #

      Thanks so much! Gotta keep it real on the blog 🙂

  5. Chrissy Carroll May 4, 2017 at 2:19 pm #

    I feel like I would devour all these in about 30 seconds. I’m not sure if that’s a good or a bad thing, lol!

    • xtinaluvspink May 4, 2017 at 2:24 pm #

      With the almond flour base, they’re pretty filling!!

  6. Kelly Page (@TastingPage) May 4, 2017 at 8:14 pm #

    I haven’t seen the butter flavored coconut oil, but like the sounds of it….and this recipe!

    • xtinaluvspink May 4, 2017 at 9:51 pm #

      It’s so good! Hope you get your hands on some!

  7. Mariangelica @ Chasing Littles May 5, 2017 at 8:43 am #

    This sounds delicious but the part that blew my mind was the butter flavoured coconut oil. Like what??!?! My husband just decided to leave dairy behind and I’ve been on the hunt for dairy free sweet thing, this hits the mark! Thank you!!!

    • xtinaluvspink May 9, 2017 at 10:06 am #

      I highly recommend it!! Smells and tastes and even looks like butter, but is and acts like coconut oil! I like using it for frying eggs and obviously in baking where the butter flavor would come through.

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