Strawberry Shortcake Cookie Cups
These delightful cookie cups feature a tender almond-cookie shell, juicy strawberries, and a cloud of whipped cream, making them perfect for sharing and celebrating fresh strawberries.
Ingredients
Cookie Ingredients
- ½ cup Purecane Baking Sweetener (or sugar) Can be swapped 1:1 with regular granulated sugar.
- 1 large egg
- ¼ cup melted refined coconut oil Use unrefined for a coconut hint.
- 1 cup almond flour Yields a tender, slightly nutty cookie base.
- 1 tsp vanilla extract
- ½ tsp baking powder
- ⅛ tsp salt
Filling and Topping
- 1 to 1 1/2 cups chopped strawberries Use fresh, ripe strawberries for best flavor.
- 1 cup whipped cream Use heavy cream or coconut whipped cream for dairy-free.
Instructions
Preparation
- Set the oven to 350°F (175°C). Preheat ensures even baking.
- In a mixing bowl, combine the baking sweetener (or sugar), egg, melted coconut oil, and vanilla extract. Whisk until smooth and slightly glossy.
- In a separate bowl, combine the almond flour, baking powder, and salt. Whisk to break up any lumps.
- Add the dry ingredients to the wet ingredients. Fold gently until a uniform dough forms.
- Roll the dough into tablespoon-sized balls to make 8 cookies. Place into a greased muffin tin and flatten slightly.
Baking
- Bake for 18 minutes until edges are lightly golden and tops are set. Check at 16 minutes.
- While still warm, press the inside of each cookie to form a cup shape. Bake again for 3 minutes to set the cup shape.
- Let cool completely in the tin before transferring to a cooling rack.
Filling
- Fill the cookie cups with chopped strawberries, top with whipped cream, and enjoy!
Notes
For serving, fill immediately or cool for 10-15 minutes to prevent cream from melting. Store unused cookie cups at room temperature for 3 days; filled cups should be consumed within 24 hours.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 5g
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