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Wednesday, 22 March 2017 12:48

Chocolate Chip Cookie Dough Cups Featured

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No Bake Cookie Dough Cups No Bake Cookie Dough Cups Nicole Dawson
Delicious, addicting, Cookie Dough Cups. Yummy raw cookie dough, completely surrounded by a decadent chocolate coating. It can’t get much better than this. Oh wait, it can, because these treats are: No Bake (just a little melting) Nut-free Dairy, Egg, Soy Free Vegan & Gluten-free (follow option 2) Can you say “Heck to the YA!”

  • Ingredients: 1/2 cup Earth Balance butter, softened (soy free, vegan)
    1/2 cup light brown sugar (Wholesome brand)
    1/4 cup coconut sugar (Wholesome brand again)
    3/4 cup all-purpose flour (I also used GF oat flour which was perfect)
    1/4 fine teaspoon fine sea salt
    1 teaspoon vanilla extract
    1-2 Tablespoon coconut milk (So Delicious Coconut Milk)
    2 10-oz bags of Enjoy Life mini chocolate chips
  • Instructions: Line muffin tins with cupcake liners & cover a baking tray with parchment.
    In a mixing bowl, cream together the butter and sugar with an electric mixer (or stand mixer). Stir in the flour, salt & vanilla. Add the coconut milk, one tablespoon at a time if needed to thin out a bit. Fold in 1/2 cup chocolate chips.
    Scoop out dime sized piece of dough and set on prepared baking tray. Refrigerate while you melt the chocolate.
    Add 2" of water in a small saucepan and place on medium heat. Fill a small heatproof bowl with 12oz of chocolate chips then set on top of the saucepan. Be sure the bottom of the bowl does not touch the water below. Gently stir chocolate as it melts until nice and smooth. Remove from heat but leave bowl on top of pan.
    Grab your cookie dough and start assembling. Spoon melted chocolate into base of lined tins, approximately 1/3 full. Grab cookie dough balls and flatten into a disc shape that will fit on top of chocolate base, without touching the sides. Continue filling each liner then spoon more melted chocolate over each piece of cookie dough to cover completely.
    Refrigerate until set, approximately 60 minutes. Keep stored in the refrigerator.
  • Serves: 12
  • Cuisine: American (general)
  • Cooking method: Not cooked
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Quick & easy, Spring favorites, Summer favorites, Lunchboxes/on-the-go, Holiday Sweets & Treats, Halloween Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): None selected
  • Substitution ideas: This recipe has been made using Bob's Red Mill All-purpose flour and also Bob's GF Oat Flour without any difference in taste or consistency.
  • Serving suggestions: A big glass of Non-dairy milk or COFFEE :)
  • Related recipes: Chocolate Chip Cookie Dough from my No-Bake bites were used as the center of theese Chocolate Cups http://allergylicious.com/chocolate-chip-cookie-dough/
  • Specialty Diets: Vegan
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