Description
Crunchy dark chocolate cookies shaped like a mini cup and filled with a fudgy dark chocolate.
Ingredients
Scale
Cookie Cups
- 1 cup tigernut flour (90g)
- 1/2 cup tapioca starch (62g)
- 1/4 cup cocoa powder (24g)
- 1/4 cup coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup palm shortening (93g) room temperature
- 2 Tbsp water
- 1 tsp vanilla extract
Filling
- 1/3 cup dark chocolate chips
- 1/3 cup sunbutter
Instructions
- Preheat your oven to 350 degrees F. Place a miniature silicone muffin pan on a metal baking sheet.
- In a large mixing bowl, combine the dry cookie cup ingredients. This includes the tigernut flour, tapioca starch, cocoa powder, coconut sugar, baking soda and salt.
- Mix in the wet ingredients: shortening, water and vanilla. Combine first with a fork or spatula, then use your hands to knead the dough until it is well combined.
- Using a small cookie scoop, scoop the dough and roll it into balls. (Each ball of dough should be about 1 Tbsp.) Place the balls of dough in the miniature silicone muffin pan.
- Use your fingers to shape the dough into cups.
- Place the cookies in the oven and bake at 350 degrees for 14-15 minutes.
- After baking, remove the cookie cups from the oven and use a small circular object to press down the center of each cup. I used the end of a large cookie scoop to do this. Keep the cookie cups in the mini muffin pan.
- Melt the dark chocolate for the filling, then mix in the sunbutter.
- Fill each cookie cup to the top with the fudge mixture.
- Place them in the fridge for at least an hour for the filling to set.