Peanut Butter Chocolate Cookie Cups {Gluten-free, Dairy-free}

Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Yields 32

Perfect for holiday cookie gifts! Gluten-free and dairy-free and you can easily swap the peanut butter for a nut butter or seed butter!

Ingredients

    Cookies

  • 1/2 cup plus 2 Tbsp. gluten-free all-purpose flour*
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup organic vegetable shortening or coconut oil
  • 2/3 cup creamy peanut butter or almond butter or sunflower seed butter
  • 6 Tbsp. sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 1/2 tsp. non-dairy milk
  • 1 tsp. pure vanilla extract
  • 1/3 c. Enjoy Life semi-sweet mini chocolate chips
  • Filling

  • 3/4 cup Enjoy Life semi-sweet mini chocolate chips
  • 1/2 tsp. organic vegetable shortening or coconut oil

Directions

  1. Lightly spray cavities of a mini muffin pan with nonstick cooking spray. Set aside. Preheat oven to 350.
  2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of your electric mixer, beat the shortening or oil and peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the non-dairy milk and vanilla extract and mix well.
  4. Add the flour mixture and beat thoroughly until all mixed in.
  5. Stir in the 1/3 cup of Enjoy Life semi-sweet mini chocolate chips.
  6. Use a small cookie scoop to scoop a small ball of cookie dough into each muffin cavity. After you fill them all, use your finger or thumb to gently press down in center of each ball to create a bit of an indentation.
  7. Bake at 350 for 9 minutes. After removing from oven, keep the cookies in the pan, but use a small measuring spoon (I used a round 1/4 teaspoon) to push down the center of each cookie to make a well for the chocolate to go in.
  8. Let cool in pan for 10-15 minutes. Then gently remove from pan onto cooling rack.
  9. In a small glass bowl, add 3/4 cup Enjoy Life semi-sweet chocolate chips and 1/2 teaspoon organic vegetable shortening or coconut oil and microwave for 30 seconds. Whisk together and repeat microwaving in 30 second increments, whisking in between, until mixture is melted, smooth, and shiny.
  10. Use a 1/2 teaspoon or 1 teaspoon measuring spoon to help spoon melted chocolate into each cookie cup. Fill to your preference - I filed about flush with top of cookie.

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Recipe Notes

For this recipe, I used Enjoy Life Foods All-purpose flour. This one is a good choice for people avoiding multiple allergens.
I did not find the need to use any binders/gums in this recipe.
I always recommend doing 1-2 cookies in the oven first as a test, then you can adjust things like temperature, size of dough, etc as needed.
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