Nut Butter Cookie Cups 果仁醬曲奇杯

This is a great recipe for when you want to prepare a party snack or dessert in advance. Give these nutritious, luscious, and most importantly, zero waste cookie cups a try!

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All ingredients (apart from large egg x 1) are available at our stores; linked ingredients are available in stores & online.

 

Ingredients

175g softened butter

195g Light Muscovado Sugar / 原蔗黑糖

95g Coconut Flower Sugar (Organic) / 有機椰子花糖

1 tbsp Vanilla Extract (Organic) / 有機香草精

1 large egg

250g All Purpose Flour (Organic, Unbleached) / 有機中筋麵粉

1/2 tsp Baking Powder (Gluten Free) / 無麩質泡打粉

150g dark chocolate buttons

240g almond butter (or peanut butter)

 

Method

  1. Pre-heat the oven to 190C. Mix butter, sugars and vanilla extract into a bowl and beat until fluffy. Crack in the egg, add the flour, baking powder and a pinch of salt, and mix everything together with a spatula.

  2. This recipe makes 12 cookie cups. Break the dough into 12 golf-ball pieces, and press into your muffin tin. Make sure the dough comes up to the sides, and if you are using a deep muffin tin, the dough should come up halfway.
    Bake for around 15mins, don’t worry if they are still a bit soft to the touch, they will harden as they cool down.
    To ensure they are cooked, stick a fork or toothpick in the middle of the cookie dough, and if it comes out clean, they are good to be taken out.

  3. The dough will rise as it bakes, so leave until cool enough to handle, and use a spoon to help you press it up the sides of the hold again. You want to make sure there is space for a decent amount of almond butter in the hole. Use a spoon to help you. Leave to cool completely.

  4. Set up a double-boiler for your chocolate, and melt gently over medium-low heat. Stir constantly.
    Remove the cookie cups from the tin, and fill the cups with your choice of nut butter into the centre of each cup, then cover with the melted chocolate. Leave to cool until the chocolate sets, about 1 hour.
    Or let them set in the fridge. Cookie cups can be stored to 5 days in an airtight container.

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