Almond Flour Holiday Cookie Cups
Serves Up To:
No nutritional info available at this time
2 ½ cups Blue Diamond Almond Flour
⅓ cup unsalted butter, softened to room temperature
¼ cup sugar
2 teaspoons vanilla extract
½ teaspoon baking powder
Pinch of salt
½ cup heavy whipping cream
1 cup semi sweet chocolate
1 cup heavy whipping cream
¼ cup powdered sugar
¼ cup crushed peppermint
1 Tablespoon semi-sweet chocolate, melted
½ cup gluten free pretzels
Preheat the oven to 350 degrees fahrenheit.
Cream the butter and sugar together. Then add the egg and vanilla extract.
Add the dry ingredients into the wet ingredients until a dough forms. Refrigerate dough for 20 minutes.
In a greased mini cupcake pan, fill the dough in each hole ¾ of the way up. Bake for 10 minutes or until golden brown. Once cookie cups are baked take the end of a wooden spoon and press down in thecenter to create a cup.
While the cookie cups cool, you can prepare the chocolate ganache. Microwave until chocolate is melted then add ½ cup heavy whipping cream. Whisk until smooth and shiny. Add a spoon full of ganache in each cooled cookie cup.
Now it's time to make the handle to your cookie cup. First break off the round part of your pretzels and set them aside.
Next, melt the additional tablespoon of chocolate and dip the end of the pretzels into it. Place the pretzel on the side of the cookie cup where you would like the handle to be. The chocolate will act as a glue on the cookie cup.
In a small bowl add 1 cup of heavy whipping cream and whisk until soft peaks form. Then add ¼ cup of powdered sugar and continue whisking until stiff peaks form. Top each cookie cup with your homemade whipped cream and a sprinkle of peppermint. Another optional purely decorative topping is to cut a straw into small pieces and place it into the cookie cup!
Enjoy these fun and easy to make Almond Flour Holiday Cookie Cups! Cheers!
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