The crispy outside, with the thick, gooey middle is something I’ll dream about until then! Next time I make cookies, I might just have to bake them in the muffin tin. While making these cookie cups I realized that muffin tins are not just for muffins! Though I used the muffin tin to help achieve the cup shape for these cookies, baking the cookie dough in a muffin tin creates the cutest individual-sized cookie cakes. I have not tested other gluten-free flours in this recipe, but oat flour, paleo flour, and gluten-free baking flour are other popular gluten-free options. Almond flour keeps the cookies moist, and lends that slightly nutty flavor that I love. WHAT FLOUR IS BEST FOR GLUTEN-FREE COOKIES?įor these cookies I found almond flour to work best. I love adding dairy-free chocolate chips linked above), but you can always add your preferred mix-ins. These incorporate both and I know you’re going to love! The cookie cups are crispy on the edges and soft in the middle, which makes the perfect little pocket for a marshmallow (or even a scoop of ice cream). I think s’mores are one of my favorite things in the world and I also love making desserts single-serve for convenience. I love the batter because it has such a bold flavor everyone loves and it’s easy to switch it up based on the occasion. Since then, I’ve used the same recipe and created a few variations like a Pumpkin Spice Cookie Skillet, S’mores Cookie Skillet, Caramel Cookie Skillet, and Cookie Skillet Individuals, which are essentially just the batter portioned out into individual cookies. Ok, my viral cookie skillet recipe changed the game back in 2017. Turn on your JavaScript to view content HOW TO MAKE GLUTEN-FREE COOKIE CUPS You can also let the cookies cool and store them in room temp for 24 hours, or in the refrigerator for up to 3 days. That way the marshmallow is that soft and gooey texture that we love, and the cookie is warm with melty chocolate chips. I recommend enjoying these after letting them cool for just a few minutes on the counter. The cookie cups are sweetened with just maple syrup, and I grabbed organic marshmallows – what’s not to love? I feel best when I eat gluten-free and dairy-free, and always prefer sweets that are refined-sugar free. You know that if I’m making a treat or recreating a recipe, I’m going to make it with the best ingredients I can find. Don’t hesitate to whip these up, they’re simple to make, gluten-free and dairy-free, and the best mid-summer treat! AN INDULGENT TREAT MADE WITH WHOLESOME INGREDIENTS It’s warm and chocolatey and tastes like my childhood summers on Lake Tapps. All the nostalgic flavors of a s’more sandwiched into my viral Cookie Skillet cookie cup. In fact, I say these S’mores Cookie Cups secure my spot as a baker… they might be one of my favorite desserts I’ve ever made. I’ve never considered myself a baker, but if it’s pretty low-fuss, I think I got the gluten-free, dairy-free baking essentials down. I swear, anytime I add a melty marshmallow to a recipe, mentally, I’m there. Actually, make this anytime of year and you’ll immediately be transported back to summer nights around the campfire. Marshmallows: you want the mini marshmallows for these bite-sized cups! Though you can find healthier, vegan marshmallows, any of them will work as they don’t need to be melted.I have the ultimate summer dessert for you. Make sure to use real honey and not pasteurized and processed honey. Honey: you only need a hint in the graham cracker crust as this is what helps hold them together and replaces any need for powdered sugar. Know that cold-pressed, extra virgin coconut oil has the best health perks but it also has a slight coconut taste. I find that the smores cups taste best with %85 but some people don’t like theirs as tart.Ĭoconut oil: this is what replaces melted butter from a classic recipe. The choice is yours as you will be melting it down. I’ve used both Kinnikinnick and Schar If you’re dairy-free also make sure to double-check there’s no butter!ĭark chocolate: grab large chocolate chips or even big thick squares. Gluten-free Graham cracker crumbs: the kind you use may change the texture a bit. As a Certified Nutrition Coach, I love that you don't need any melted butter or powdered sugar for this no-bake dessert! But they'll come out just an indulgent.
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