Mini Chocolate Chip Cookie Cups with “Nice” Cream (vegan + gluten-free)

cookie cups featured

Do you have a sweet tooth? I’ve got the perfect treat for you that’s a healthier twist on an American classic – the chocolate chip cookie ice cream sandwich! This recipe makes mini chocolate chip cookie cups that are the perfect size for a mini scoop of “nice” cream. Get the recipe below!

Gluten-Free Chocolate Chip Cookie Cups with "Nice" Cream (vegan) - the perfect dessert for a summer party!

Ice cream sandwiches are one of my top comfort foods in the dessert category. Why? Well, because it combines two of my favorite classics into one: the chocolate chip cookie and ice cream.

For this month’s recipe redux, we were given the challenge of creating healthy small bite desserts in honor of their 6th birthday. I have a major sweet tooth, so this was right up my alley!

Gluten-Free Chocolate Chip Cookie Cups with "Nice" Cream (vegan) - the perfect dessert for a summer party!

Mini chocolate chip cookie cups were the first thing that came to mind. I have no idea why since I am a self-proclaimed non-baker and have never excelled in this area (even when following recipes exactly as they are written!).

But, those who know me know that once I have something in my mind, I have to see it through. Some might call this stubbornness! I was determined to make these cookie cups work, but with healthier ingredients.

cookie batter

So, I pulled out my coconut oil, coconut sugar, gluten-free flours, vanilla extract and chocolate chips and got to work. The first batch was an epic fail – I had used mashed banana to sweeten the cookies and too much oil. The “finished” product ended up being way too mushy and the cups didn’t hold their shape.

Gluten-Free Chocolate Chip Cookie Cups with "Nice" Cream (vegan) - the perfect dessert for a summer party!

The second time around was a huge success. I nixed the bananas and cut down on the amount of oil and THEY WERE PERFECT. The key to making the mini cups is to have a shot glass in hand when they are pulled out of the oven to press into the cookies to form their cup-like shape.

But it’s not an ice cream sandwich without ice cream, right? Nice cream to the rescue! I decided to make mine peanut butter flavored, but you could go with classic vanilla (with a hint of banana flavor) if you like. The key to making it firm enough to scoop is to blend it up and then transfer it to the freezer for a bit.

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Yields 16 mini cups

Mini Chocolate Chip Cookie Cups with “Nice” Cream (vegan + gluten-free)

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 cup almond flour
  • 1 cup oat flour
  • 1/2 cup rolled oats
  • 2/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil
  • 1/4 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 3/4 cup chocolate chips
  • Peanut Butter Nice Cream:
  • 2 frozen bananas
  • 2 Tablespoons peanut butter, optional
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened almond milk

Instructions

  1. Preheat oven to 350 degrees.
  2. To make the nice cream, add the frozen bananas, peanut butter (if using), vanilla extract and unsweetened almond milk to a high speed blender. Blend until smooth and of a frozen yogurt-like consistency. Transfer to a bowl and place in the freezer to firm up.
  3. Combine the dry ingredients to a large mixing bowl and whisk to combine. Add the wet ingredients to a small bowl and whisk to combine. Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.
  4. Coat a mini muffin pan with cooking spray. Using a mini ice cream scoop or spoon, scoop the cookie dough into the individual muffin tins. Should make about 16 individual cookie cups. Bake in the oven for about 12 minutes, or until the top is slightly golden brown. Remove from the oven and carefully push the bottom of a shot glass or other small glass into the cookies, making a cup-like shape. Once all of the cups are formed, place back into the oven for another 5 minutes to allow the bottom to cook through. Remove from the oven and let cool completely before removing.
  5. To remove the cookie cups from the muffin tin, gently pull out with your fingers. You can place the cookie cups in the freezer before serving if not serving right away, or to cool even more.
  6. To serve, place the cookie cups on a serving platter and using a mini ice cream scooper, scoop the nice cream into each cup. Top with additional chocolate chips, chocolate shavings, or cacao nibs if desired. Enjoy!
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These mini chocolate chip cookie cups would be a fabulous treat for a party, since you can make them ahead of time, assemble and freeze until you’re ready to serve! I’m thinking oatmeal raisin cups with cinnamon nice cream may have to be on the testing menu next… hmmmm.

And don’t forget, if you make these Chocolate Chip Cookie Cups (or any other recipes), let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing and sharing your recipe creations!
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What is your favorite classic dessert combo?

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Chocolate Chip Cookie Cups w/ Peanut Butter "Nice" Cream... a healthier (gluten-free and vegan) version of a classic dessert!

 

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