Paleo Chocolate Almond Butter Cookie Cups

Irresistible and addicting yet healthy Paleo cookie cups with fudgy chocolate almond butter filling.  Easy and fun to make, gluten free, grain free and dairy free chewy almond butter cookie cups great for holiday baking!

Recipe courtesy of Michele Rosen from The Paleo Running Momma.

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Servings 24cookie cups
Prep Time 20minutes
Cook Time 10minutes
Submitted By Michele Rosen
Rating
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Rating: 0
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Servings 24cookie cups
Prep Time 20minutes
Cook Time 10minutes
Submitted By Michele Rosen
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Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 F and line a 24 cup mini muffin pan with liners*
  2. In a large bowl, beat together the egg, almond butter, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, baking soda and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this won't affect the cookies.
  3. Scoop the dough evenly between the 24 mini muffin cups, then use the back of a ½ tsp to make a dent in the center to form the "cups" as shown in the photo above.
  4. Bake in the preheated oven for 8-10 minutes until just set. The centers will puff up a bit while baking, so very lightly press them down again once removed from oven.
  5. While the cookies bake, put the chocolate chips and almond butter in a microwavable glass bowl and microwave in 25 second increments, stirring after each one, until melted and smooth. Stir in the vanilla once melted.
  6. To form the cookie cups, wait until the filling cools enough so it's the consistency of thick frosting, then spoon some into the center of each cookie cup. If the filling hardens too much while making the cups, simply microwave for 10-15 second and stir to soften it.
  7. The filling will cool to the consistency of fudge and the cups will be chewy. Store leftovers in the refrigerator for up to 4 days. Enjoy!
Recipe Notes

*You could also lightly grease the cups with coconut oil - the liners make cleanup and removal so much easier though!
**A creamy, almost drippy almond butter will work best for this recipe - stir well before adding

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