Paleo Almond Butter Cookie Cups




3/4 cup almond butter
1/4 cup coconut sugar
1 egg, room temperature
1 tsp vanilla
1 tsp baking soda
1/4 tsp cinnamon
Pinch salt
1/3 cup dark chocolate chips
1/2 cup full fat coconut milk
1/2 tsp vanilla


Preheat oven to 325 degrees and grease a muffin tray.  Combine all ingredients except the last three listed (chocolate chips, coconut milk and vanilla) in a large mixing bowl.  Once combined, press a small ball of dough into each muffin cavity.

Bake for 8-10 minutes, careful not to over bake.

While the cookies are baking, heat coconut milk over medium heat in a pan.  Once it reaches a slight boil (bubbles foaming around edges), remove from heat.  Add chocolate chips to a large bowl and pour hot coconut milk over chocolate.  Let it sit for 1-2 minutes.

Stir vanilla into chocolate and coconut milk mixture until it’s all combined and smooth.

Once cookies are done, remove from oven and using your thumb or the back of a spoon, press down slightly in the middle of each cookie.  After 10 minutes of cooling time, remove to a wire rack.

Spoon a small amount of chocolate sauce into each cookie.  Refrigerate for at least 1 hour.


This recipe was made by our friend Addison from @organicallyaddison.