Peanut Butter Cookie Cups ~ Allergy-Friendly
Fun and party-ready cookie cups to fill with a scoop of your favorite ice cream or dairy-free substitute. Freeze them, fill them, and eat them!
Servings: 12 Servings
Calories: 226kcal
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Serving: 1Serving | Calories: 226kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 260mg | Potassium: 176mg | Fiber: 2g | Sugar: 17g | Vitamin A: 8IU | Calcium: 19mg | Iron: 1mg