Gluten Free/Vegan Cookie Cups!
Makes 15. 45 minute prep and cooking, 1 hour to chill.
Check out my delicious vegan and gluten free cookie cups! They are chocolatey, sweet, crunchy, and totally customisable to your own preferences. Best of all, your mates wont even be able to tell they are gluten free or vegan - trust me! I have a recipe video for this one which you can check out below - while the recipe is very easy, there are some bits where a visual example might be a little more helpful than a written one. Please check it out and don't forget to subscribe if you can.
My favourite filling for these guys are crunchy nut butters, I used almond and peanut for this batch. I understand that there is a bit of a debate on crunchy or smooth peanut butters - but I do think crunchy works best for these personally. If you are allergic to nuts - no problem, these can be filled with jams as well. In fact you could probably put a lot of things in there that I haven't thought of.... melted vegan marshmallows...soft chocolate truffles...jelly...the world's your oyster!
Making Cookie Cups
There is a little trick to making the perfect cookie cups, and that's baking them in a muffin tray. You might be thinking, hold on Morgan, won't they get stuck in there? Not if you use the special baking paper trick! All you need to do is line the muffin holes with strips of baking paper so that you can easily lift out the cookie cups when they are baked. It's that simple! If you would like a visual example - check out the video above!
I N G R E D I E N T S
For the biscuit cups
100 grams of vegan butter (room temperature)
1/3 cup of sugar
1 tbsp of alternative milk
150 grams of gluten free flour
1/2 tsp of baking powder
1/4 tsp of xanthan gum
1 1/2 tbsp of cocoa powder
To fill the cups
150 grams of vegan chocolate (dark or milk - up to you!)
Peanut Butter Cherry Jam
M E T H O D
Preheat the oven to 180° C/Bake
In a large bowl, cream together the vegan butter and sugar.
Add alternative milk and mix again.
Sift in all the dry ingredients, the gluten free flour, baking powder, xanthan gum and cocoa powder. Fold these together until you have a smooth dough. Pop in the fridge while you prepare the muffin tray.
To prepare the muffin tray, grease with vegan butter and then cut thin strips of baking paper and place them in the bottom of each muffin hole with each end coming over the top, these will act as handles when it comes to lifting out the baked cookies. If this description isn't the best for you, I apologies - please see the video above for a visual example.
On a flat surface, sprinkle gluten free flour and then roll out the cookie dough until about half a centimetre thick.
Using a crimped cookie cutter about 5cm in diameter, cut out as many cookies as you can.
Press the cookies into the muffin tray on top of the strips of baking paper so they form cups.
Bake in the oven for 12 minutes.
Once baked, remove from the oven and gently lift out the cookie cups and place on a cooling rack.
Put your choice of nut butter or jam in the cookie cups, but don't fill it all the way to the top - we need room for the chocolate.
Melt the vegan chocolate in the microwave or in a glass bowl over a pot of boiling water.
Spoon the chocolate over each cup until they are filled to the top.
Chill in fridge until the chocolate hardens and then enjoy! These will last up to a week in a sealed container.