Mini Magical Chocolate Chip Cookie Bowls (grain + dairy-free)
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5 from 1 review
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
Yield:About 16 mini bowls 1x
Ingredients
Scale
1 egg
1/4 cup liquid coconut oil (melted and cooled if you don’t have liquid)
1/2 teaspoon vanilla extract
1/4 cup coconut sugar
1 and 3/4 cup almond flour
1/4 teaspoon baking soda
1/2 cup chocolate chips
1 pint of New Barn Almond Crème (I used Banana & Chocolate Chip)
Instructions
Line a large min muffin pan with liners (highly recommend this over spraying)
in a large bowl, combine the egg and coconut oil and vanilla extract
Mix together dry ingredients in separate bowl then mix with wet ingredients
Pop bowl in fridge for 15 minutes and preheat oven to 350 degrees
Fill the muffin liners with about 1-1.5 teaspoons dough and press down and around the sides of the liner to form the “bowl” (don’t get too crazy since we will press down again after baking)
Bake in oven for about 10 minutes (you want them just right, not soft and not too crispy so don’t over bake!)
Press down on the mini bowls gently in the center to make the bowl mold and allow the cookies to cool for a bit (I used the cap to my kombucha)
Let the cookie bowls cool then place ice cream on top and enjoy!