Almond Butter Cookie Cups

Preparation Time – 15 minutes
Cooking Time – 10 minutes
Servings – 12

 

Ingredients

  • 190g smooth almond butter
  • 100g soft brown sugar or coconut sugar
  • 1 large egg
  • 90g almond flour
  • 2 tbsp Linwoods flaxseed with bio cultures and vitamin D
  • ½ tsp of baking soda
  • Pinch of salt
  • 120g dark chocolate, roughly chopped
  • Sprinkles of choice for topping

 

Directions

  1. Preheat oven to 180C (350F).
  2. Grease a silicone mini muffin tray with spray oil and place onto a firm baking tray.
  3. Mix together sugar, almond butter and sugar in large bowl.
  4. Add the almond flour, flaxseed, baking soda and salt. Mix well to combine.
  5. Place dough into prepared mini muffin tray. Press down evenly using your finger tips.
  6. Place a piece of cling film over the end of rolling pin or kitchen utensil. Make an indent in each of the cookie cups.
  7. Bake in your preheated oven for 10 minutes.
  8. When you remove them from the oven use the end of the rolling pin or kitchen utensil as before to press the cookie centres back down where they have risen.
  9. Allow to cool in the silicone tray fully before removing.
  10. Melt chocolate in the microwave using 30 second increments. Fill each cookie cup with chocolate. Sprinkle each cookie cup with sprinkles.
  11. Allow to set at room temperature; store in the fridge but best served at room temperature or given a little heat to allow the chocolate to soften a little bit!
  12. Store in the fridge for 3 -4 days. Most likely can be frozen.

 

 

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