Gluten-Free Mochaccino Cookie Cups

by Arielle J on December 17, 2014

Traditionally, Mochaccinos are loaded
with sugar, dairy and un-natural chocolate and coffee flavorings and typical
holiday cookies are doused with white flour, white sugar
and food coloring.

So, I decided to whip up the healthy cookie version of something that I love to drink
for a guilt-free holiday treat — Gluten-Free Mochaccino Cookie Cups!

I found a recipe for (the unhealthy version of) cookie cups
on Pinterest, swapped the all-purpose flour for almond flour, shortening for coconut oil,
brown sugar for maple syrup and spiced
them up with some fresh coffee beans..and poured in some almond milk!

These Mochaccino Cookie Cups are gluten-free,
made with ground up almonds, fresh coffee beans and sweetened with a little maple syrup.

Perfect to eat (and sip) for a festive guilt-free holiday treat!

Gluten-Free Mocha Latte Cookie Cups
Ingredients:
2 cup almond flour
2 cup unsweetened raw cocoa powder
2/3 cups organic maple syrup
1/3 cup solid coconut oil + a touch of coconut oil to line pan
2 large organic eggs
2 teaspoon vanilla extract
1 cup mini dark chocolate chips
1/2 coffee beans
popover pan

Inside of Coffee Cups
1 cup white chocolate chips
almond milk

Directions:
1. Preheat oven to 350°F. Grease the inside of popover pan with a little coconut oil.
2. In a large mixing bowl, mix together the dry ingredients (the almond flour and cocoa powder)
3. In a separate bowl, mix the wet ingredients (maple syrup, coconut oil, egg and vanilla extract)
4. Blend both bowls together and add in coffee beans and chocolate chips
3. Using your hands, form the cookie shots inside the popover pan, making the walls of the cookie cup about 1/4 inch thick
4. Best to chill for 20-30 minutes before baking (if you have time) otherwise, just put in the oven!
5. Bake at 350 F for about 15-20 minutes, or until they’re almost crispy. Remove from oven, and stick into the fridge to let cool completely.
6. Melt the white chocolate chocolate in a non-stick small sauce pan over low heat, continously stirring so it doesn’t harden. Pour about 2 tbs of melted white chocolate into to the hole of each cookie. Using a spoon or a pastry brush, spread the chocolate around the inside so its fully coated, or if the chocolate is melted enough, just hold the cup upside-down and let the chocolate drip down the sides and let the excess chocolate drip back into the pan. If you want to get fancy, drizzle some white chocolate down the sides with a fork or spoon.
7. Once all of the cookie cups have the white chocolate inside, chill them in the fridge for approx. 5 minutes until the chocolate hardens.
8. Pour in almond milk to each cup, place a few coffee beans on top for decoration and serve!

(Makes approx. 8 cookie cups)

This recipe is the healthified, guilt-free version of Popsugar’s Milk and Cookie Shots,
which was originally based off of
Dominique Ansel’s Chocolate Chip Cookie Milk Shot.

I made these Healthy Gluten-Free Mochaccino Cookie Cups
for Fresh Direct’s #FD12DaysofCookies Cookie Challenge.

These also make super cute gifts — especially for a coffee lover.

Directions: Place in a see-through plastic treat bag (with some extra white chocolate chips inside),
wrap with a cute ribbon and pair it with a bag of coffee + a frother + a cute card…the most thoughtful foodie gift!