How do I love these? Let me count the ways. I love these cookie cups to the depth of the crunchy cookie bottoms and to the height of the light and sweet strawberry cream peaks. I love them for satisfying the most quiet needs of my sweet tooth without artificial colors and flavors. I love them for marking special occasions with my sweetie. I love them for any ol’ day of the year, since they take only about an hour to make. Sometimes I even love them after they’re gone – because their absence lets me look forward to our next encounter.
Vanilla Cookie Cups with Strawberry Cream
Ingredients
Vanilla cookie cups
- ½ cup grass-fed butter, at room temperature
- ¾ cup + 2 Tbsp. coconut sugar
- 1 large egg
- ½ tsp. vanilla extract
- 1¼ cup whole wheat flour
- ½ tsp. baking soda
- 1/8 tsp. salt
Strawberry cream filling
- 1.2 oz. freeze-dried strawberries
- 2 cans (5.4 oz.) coconut cream, solid portion only
- 2 Tbsp. honey
Instructions
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Preheat oven to 350 degrees F. Spray muffin pan with non-stick spray and set aside.
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In large mixing bowl, use a hand-held mixer to beat butter on high speed until smooth, about 3 minutes.
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Add in sugar and beat on high speed until light and airy.
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Add in egg and vanilla extract and mix on low speed just until mixed.
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Mix in whole wheat flour, baking soda and salt until combined.
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Place cookie dough in fridge for at least 30 minutes.
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Roll about 3 tablespoons of cookie dough into a ball and gently press into muffin tins. Repeat until all 12 molds are filled with cookie dough.
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Bake for 8 minutes. Remove from oven and (since the cookie will puff up) gently flatten the center of each cookie with a spoon, forming a cup-shaped cookie.
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Let cookies cool in pan for 10 minutes then place on serving dish. Continue to let cool.
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In food processor, process freeze-dried strawberries until a fine powder forms.
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Whisk together the solid portion of the coconut cream with the processed strawberries and honey until smooth.
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Spoon strawberry cream into each cooled cookie cup. Add toppings (like sprinkles) if desired.
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Serve cookie cups immediately. Store leftover cookies (if there are any) in the fridge.
Recipe Notes
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