This is my new crazy delicious treat called, Peanut Butter Cookie Cups. These cookie cups are naturally gluten, dairy, and egg-free with all the delicious flavor and sweetness we crave, yet healthier with less cholesterol than traditional cookie recipes.
What is the best part of these cookie cups?
- You get to add a big scoop of ice cream or a non-dairy substitute right in the middle
- Chocolate syrup can be drizzled over the top like a sundae
- These tasty cookie cups are super easy to make
To Make Peanut Butter Cookie Cups You Will Need A Decorative Cookie Mold Pan And These Ingredients:
- Unsweetened applesauce
- Peanut butter ~ or a substitute nut or seed butter
- Baking soda
- Oat flour ~ gluten-free if needed
- Sugar ~ Monk Fruit Sweetener for a low-sugar cookie cup
- Semi-sweet mini chocolate chips ~ allergy-friendly if needed
- Milk or a non-dairy substitute
- Optional mini M&Ms or an allergy-friendly option
Here are a couple of examples of the type of decorated cookie pan that I used; square and round type shapes will work best:
Allergy-Friendly Options You Should Know:
- Even though these are peanut butter cookie cups, feel free to substitute SunButter or any nut butter that works for your lifestyle and diet.
- Use any dry sweetener you prefer. So far I have tried raw organic cane sugar, beet sugar, and Monk Fruit Sweetener. Coconut sugar is also an option.
- I used Enjoy Life Semi-Sweet Mini Chocolate Chips because they are gluten, dairy, egg, nut, and soy-free but not corn-free.
- HunnyBon Chocolate Chips are soy, corn, gluten, dairy, and cane sugar-free, sweetened only with coconut sugar.
- Lilly’s Chocolate Chips are sugar-free sweetened with stevia and gluten, egg, and some (not all) are dairy-free, but not corn-free.
- For a dairy-free option instead of Mini M&Ms, try Choco No No’s; they are dairy, peanut, soy, gluten-free, and vegan.
- Ingredients can change so please check labels or with the company if needed.
To make these fun cookie cups I used the same healthy recipe as my GF Peanut Butter Bars & Bites.
Let’s be honest we love easy, and these cookie cups are a cinch to make; you just press the cookie dough into the shapes and bake. The cookies will naturally create an indention as they are baking, leaving a perfect spot for a scoop of ice cream or a non-dairy substitute.
In case you were wondering, these are delicious without ice cream too! Just devour them like you would any other delicious cookie.
Shown here are more examples of cookie mold pans that would work well:
Peanut Butter Cookie Cups ~ Allergy-Friendly
- 1/4 cup unsweetened applesauce
- 1 cup creamy peanut butter ~ crunchy is ok too or substitute with another nut butter or SunButter
- 1 tsp vanilla
- 1 1/2 tsp baking soda
- 1/8 tsp salt omit if needed
- 5 tbsp oat flour
- 2/3 cup sugar or Monk Fruit Sweetener for sugar-free
- 1/4 cup semi-sweet chocolate chips ~ Lilly's for stevia-sweetened; Enjoy Life for allergy-friendly
- 1 tbsp milk or non-dairy substitute
- 3 tbsp mini M&Ms optional
- Preheat oven to 350
- In a medium-sized mixing bowl combine applesauce, vanilla extract, and room temperature peanut butter. Mix these ingredients together very well.
- Add sugar and mix well.
- Stir in remaining ingredients until the mixture is smooth; it will look like thick, gooey cookie dough.
- Press mixture into the decorated cookie mold pan or into a brownie bite type pan.
- Bake 12 minutes
- Remove cookie cups from the oven and let them sit for about 20-30 minutes. They will continue to firm up...unless they disappear within the first hour or so.
- Remove cookie cups from baking pan and freeze.
- Fill cookie cups with a big scoop of ice cream or a non-dairy substitute and dig in!
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