Loaded Chocolate Chip Cookie Cups
The treat that stops a party. Thick, chewy chocolate chip cookie cups baked
in a muffin tin, filled with silky chocolate ganache, and piled high with your
favourite toppings. Naturally gluten-free base - just choose your toppings
carefully and the whole thing comes together in under an hour.
Calories 2820kcal
Ingredients
- Cookie Cup Base
- 2.5 cups almond flour blanched, finely ground
- 0.25 cup tapioca flour or arrowroot
- 0.5 teaspoon baking soda GF certified
- 0.25 teaspoon fine sea salt
- 0.5 cup unsalted butter or coconut oil softened
- 0.75 cup coconut sugar or brown sugar
- 1 egg plus 1 egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 0.75 cup dark chocolate chips GF certified
- Chocolate Ganache Filling
- 0.5 cup dark chocolate chips GF certified
- 0.25 cup full-fat coconut cream or thickened cream
- 1 tablespoon honey or maple syrup
- Pinch of sea salt
- Topping Options choose your favourites
- GF-certified malt balls or chocolate-coated honeycomb pieces
- GF-certified chocolate bars roughly chopped
- Extra chocolate chips
- Flaky sea salt
- Chocolate drizzle melt extra dark chocolate chips
Instructions
- Preheat oven to 180°C (160°C fan). Grease a standard 12-hole muffin tin well with butter or coconut oil - do not skip this or the cups will stick.
- Whisk together the almond flour, tapioca flour, baking soda, and salt in a bowl until well combined and no lumps remain.
- In a large bowl, beat the softened butter and coconut sugar together until pale and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla and beat again, until smooth.
- Fold the dry ingredients into the wet until a thick dough forms. Fold in the chocolate chips.
- Divide the dough evenly between the 12 muffin holes - about 2 heaped tablespoons per hole. Use your thumb or the back of a teaspoon to press the dough firmly up
- the sides and across the base, creating a cup shape with walls about 1 cm thick.
- The dough should come about three-quarters of the way up each hole.
- Bake for 13-15 minutes until the edges are golden and the base looks just set.
- The cups will puff up during baking - immediately after removing from the oven, use the back of a teaspoon to gently press the centre down again while still hot to reinforce the cup shape. Allow to cool in the tin for 15 minutes before carefully running a knife around the edges to release.
- While the cups cool, make the ganache. Place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until just simmering, then pour over the chocolate. Let sit for 2 minutes then stir until smooth and glossy. Add the honey and salt and stir to combine. Allow to cool and thicken slightly for 10 minutes.
- Spoon a generous amount of ganache into each cooled cookie cup. Add your chosen toppings while the ganache is still soft so they stick. Drizzle with extra melted chocolate if desired. Allow the ganache to set for 20 minutes before serving, or refrigerate for 10 minutes to speed this up.
Notes
PRESSING THE CUPS: This is the technique step that makes or breaks this recipe.
The dough needs to be pressed firmly and evenly with no thin spots at the base
or the cups will crack when you fill them. Take your time at step 5. RELEASING THE CUPS: Almond flour baked goods are more delicate than wheat-based
ones while warm. Do not attempt to remove the cups until they have cooled in the
tin for at least 15 minutes. A thin flexible knife or offset spatula run around
the edge helps enormously. TOPPING ALLERGEN WARNING: Most commercial malt balls and many chocolate bars
contain gluten and milk. Always check labels carefully. For a fully GF version
look for certified GF chocolate-coated options or simply use extra chocolate
chips, GF chocolate bark, or fresh fruit as toppings. GRANDMA'S PROVISIONS TIP: Add 0.5 teaspoon of our Ceylon Cinnamon & Citrus
Blend to the cookie dough for a warm background note that makes the chocolate
taste more complex. A tiny pinch in the ganache works beautifully too. DAIRY-FREE: Use coconut oil in place of butter in the dough and coconut cream
in the ganache. Ensure your chocolate chips are also dairy-free certified. STORAGE: Store filled cups in an airtight container in the fridge for up to
4 days. Unfilled baked cups can be stored at room temperature for 2 days or
frozen for up to 2 months - fill just before serving. ALLERGEN NOTE: Naturally gluten-free and grain-free base. Contains tree nuts
(almond flour) and eggs. Check all toppings and chocolate individually. Always
verify certified-GF labelling on every ingredient if serving someone with
coeliac disease.
The dough needs to be pressed firmly and evenly with no thin spots at the base
or the cups will crack when you fill them. Take your time at step 5. RELEASING THE CUPS: Almond flour baked goods are more delicate than wheat-based
ones while warm. Do not attempt to remove the cups until they have cooled in the
tin for at least 15 minutes. A thin flexible knife or offset spatula run around
the edge helps enormously. TOPPING ALLERGEN WARNING: Most commercial malt balls and many chocolate bars
contain gluten and milk. Always check labels carefully. For a fully GF version
look for certified GF chocolate-coated options or simply use extra chocolate
chips, GF chocolate bark, or fresh fruit as toppings. GRANDMA'S PROVISIONS TIP: Add 0.5 teaspoon of our Ceylon Cinnamon & Citrus
Blend to the cookie dough for a warm background note that makes the chocolate
taste more complex. A tiny pinch in the ganache works beautifully too. DAIRY-FREE: Use coconut oil in place of butter in the dough and coconut cream
in the ganache. Ensure your chocolate chips are also dairy-free certified. STORAGE: Store filled cups in an airtight container in the fridge for up to
4 days. Unfilled baked cups can be stored at room temperature for 2 days or
frozen for up to 2 months - fill just before serving. ALLERGEN NOTE: Naturally gluten-free and grain-free base. Contains tree nuts
(almond flour) and eggs. Check all toppings and chocolate individually. Always
verify certified-GF labelling on every ingredient if serving someone with
coeliac disease.
Nutrition
Calories: 2820kcal | Carbohydrates: 187g | Protein: 78g | Fat: 209g | Saturated Fat: 75g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1370mg | Potassium: 1436mg | Fiber: 38g | Sugar: 88g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 1271mg | Iron: 13mg