Peanut Butter Cookie Cups Recipe

Name: Peanut Butter Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Pitted Dates (large); 1/2 cups Water; 1/2 cups Peanut Butter; 2 Tablespoons Melted Coconut Oil; 1 teaspoon Vanilla Extract; 1 cup Almond Flour; 1/2 teaspoons Sea Salt; 1/4 teaspoons Baking Soda; 6 whole Dates, Pitted; 3/4 cups Water; 1/4 cups Unsweetened Cocoa

Servings: persons

4 whole Pitted Dates (large)
1/2 cups Water
1/2 cups Peanut Butter
2 Tablespoons Melted Coconut Oil
1 teaspoon Vanilla Extract
1 cup Almond Flour
1/2 teaspoons Sea Salt
1/4 teaspoons Baking Soda
6 whole Dates, Pitted
3/4 cups Water
1/4 cups Unsweetened Cocoa

1
For the cookies:
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1.
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Preheat oven to 350 F and grease a 12 count mini cupcake pan (I just use coconut oil).
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2.
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Combine dates and water (slowly) in a food processor and mix until a syrup texture forms.
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3.
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Add peanut butter, melted coconut oil, and vanilla into the date syrup and pulse to combine.
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4.
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Add dry ingredients into the food processor (almond flour, salt and baking soda).
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Mix until well combined.
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5.
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Scoop about 1/2 1 teaspoon of batter into each cup in the the mini cupcake pan and press gently to create a cup.
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6.
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Bake at 350 F for about 10 minutes or until edges are golden.
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Remove from oven.
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7.
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Leave cookies in the cupcake pan until completely cool.
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For the chocolate filling:
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1.
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Combine all the ingredients in a blender or food processor.
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2.
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Blend until creamy, adding a little more water if the mixture is clumping.
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3.
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Fill cooled cookie cups with about 1-2 teaspoons of chocolate filling.
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4.
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Serve at room temperature then store leftovers in the fridge.
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Enjoy!

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 whole Pitted Dates (large), 1/2 cups Water, 1/2 cups Peanut Butter, 2 Tablespoons Melted Coconut Oil, and more.

Yes, Peanut Butter Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cookie Cups

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