Almond Butter Cookie S'mores Cups [ grain-free ]
![Almond Butter Cookie S'mores Cups [ grain-free ]](https://photos.bigoven.com/recipe/hero/almond-butter-cookie-smores-cups-grain-free-1663173.jpg)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp coconut oil
- chocolate topping:
- cookies:
- 1/4 tsp cinnamon
- 1/3 upcoconut sugar
- 1/8 spnutmeg
- 3/4 almond butter*
- marshmallow fluff:
- i used this recipe and cut in half. see notes for
- 1/3 updairy-free dark chocolate chips (about 2oz chopp
- Carbohydrate 0.0522244444444444 g
- Cholesterol 18.9802083333333 mg
- Fat 4.23221027739455 g
- Fiber 0.0145652773645189 g
- Protein 0.303490416666667 g
- Saturated Fat 2.65733871494629 g
- Serving Size 1 1 Serving (7g)
- Sodium 30.1675555555556 mg
- Sugar 0.0376591670799255 g
- Trans Fat 0.314585520810724 g
- Calories 39 calories
Preheat oven to 325F and generously grease a 24 cup mini muffin pan, set aside.In a large bowl beat egg on medium speed. Add in almond butter, vanilla extract, coconut sugar, cinnamon, nutmeg, baking soda. Mix together on medium speed until fully combined. Mixture will feel thick and sticky.Scoop ½ tablespoon of dough into well greased mini muffin pan and press down gently to fill the cavity. You should be able to fill all 24 cups. Bake for about 6-7 minutes. Dough will puff up slightly when baking. Remove pan from oven and using back of teaspoon, create indents into the cookie cups. Allow cups to cool in pan for 5-10 minutes before removing. --This is when you can start the marshmallow fluffTransfer cookie cups to baking sheet. Using small spoon, fill cookie cups with marshmallow fluff (you will likely have to use your finger to scoop the fluff into the cookie cups). Next cover in melted chocolate, about ½ tsp or so. Drizzle or cover the fluff completely. Allow chocolate to set at room temperature, or place in fridge for 5-10 minutes. These little cookie s'mores cups are now ready to go!
