Chocolate Matcha Cookie Cups
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A Note from Feedfeed
These no bake cookies are made with edible chocolate dough that is pressed into a mini cupcake pan then filled with creamy matcha filling. These perect little bites are make a greta easy delicious cookie.
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- Recipe Card
Recipe Card
Cookie Dough
ingredients
- 1 cup almond flour
- 1/4 cup tapioca starch
- 1/4 cup coconut flour
- 1/3 cup cacao powder
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup softened coconut oil
- 1 large egg or 1 flax egg
- 1 teaspoon vanilla extract
Creme Filling
ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 3 tablespoons coconut butter
Method
Step 1
Preheat the oven to 350° F. Line a muffin tin with liners, or oil generously and set aside.
Step 2
In a large bowl, mix almond and coconut flour, cocoa or cacao and salt and baking powder.
Step 3
Stir in melted coconut oil. Then, form a well and add flax egg or egg, vanilla extract and coconut sugar. Stir to form dough— if using coconut oil and dough is too crumbly, add 1 more tbsp coconut oil.
Step 4
Scoop dough into each cavity of muffin tin, using a cookie scoop or tablespoon.
Step 5
Bake for 12-15 minutes, until top of each cookie has set. Immediately make a well using the bottom of a tablespoon in each cookie.
Step 6
Let cool. Prepare frosting ingredients in a small bowl by melting coconut butter then stirring in maple syrup and coocnut milk. Chill in freezer for 10 minutes to thicken.
Step 7
Pour frosting in the center of each cup. Let set and enjoy! Store in airtight container at room temperature.