Decadent chocolate cream pie filling in a chocolate chip cookie. Made with avocado and natural sugar, this is pretty much my dream dessert if I’m honest!
Healthier Paleo Cookie Cups!
These tiny paleo cookie cups are the perfect dessert. There, I said it.
There’s something about the blend of rich, creamy chocolate with a buttery paleo cookie that does it for me. It’s almost dangerous that these paleo cookie pies are made with unprocessed, healthier ingredients. I still feel AMAZING after eating four or five!
My sweet tooth has always been borderline out of control though…
These paleo chocolate cream filled cookies are the perfect size. Small cookie cups are the perfect mid-afternoon treat or dessert to grab at a family picnic or gathering. Unlike a true chocolate cream pie, forks and plates aren’t even needed to grab and eat these cookie pies!
Avocado Chocolate Cream!
The secret weapon in making healthier cookie pies: avocado. This creamy dreamy fruit is responsible for the decadent texture of the chocolate cream filling for these cookie bars. Honestly, I could easily eat a whole batch of this avocado chocolate cream in one sitting without blinking!
Avocados are also packed with tons of essential nutrients. They are known to be rich in vitamin K, folate, potassium (avocados have more potassium than bananas!), vitamin C, and healthy monounsaturated fatty acids. Personally, I try to incorporate avocados into my diet often for these reasons. Avocados also have a very neutral flavor that makes it easy to incorporate them in several recipes and dishes.
Ever since I started following the Specific Carbohydrate Diet (SCD) to manage my ulcerative colitis symptoms, creamy dairy products and added sugar have been off-limits. With a raging sweet tooth and love of all things dessert, I definitely had to get creative in creating SCD-friendly versions of my old favorite desserts.
Even though chocolate/cocoa is considered “illegal” on the SCD, unsweetened chocolate has luckily been one of the several foods I have been able to re-incorporate when I’m not in a “flare”.
What You’ll Need:
How to Make Chocolate Cream Cookie Cups
Step 1: Combine all of the cookie ingredients together (except for the chocolate chips) and mix well until a thick cookie dough forms. Then stir in the mini chocolate chips.
Step 2: Press about 1 tablespoon of the cookie dough into 12 lightly greased mini muffin molds, forming a well in the center. Bake for 15- 18 minutes. Let cool completely.
Step 3: While the cookies are cooling, make the avocado chocolate cream: combine the avocado, almond milk, cocoa powder, honey, and vanilla in a food processor. Blend on high for about a minute until smooth.
Step 4: Scoop about a tablespoon of the avocado chocolate cream into each cookie cup to fill. (Optional) Sprinkle with a dash of sea salt and hemp hearts to garnish. Freeze for 30 minutes before serving to chill. Store in the refrigerator.
More of My Favorite Cookie Recipes:
- Strawberry Pistachio Shortbread Cookies (SCD)
- Raspberry Almond Thumbprint Cookies (Paleo, SCD)
- Chocolate Crinkle Cookies (Paleo)
- Blueberry Lemon Thumbprint Cookies (SCD)
- No-Bake Lemon Coconut Cookies (SCD, Paleo)
Paleo Chocolate Cream Cookie Cups
- Prep Time: 10 minutes
- Freeze Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 cookie cups 1x
- Diet: Gluten Free
Description
Sweet buttery chocolate chip cookie cups filled with a decadent chocolate cream, but make it healthy! These chilled cookie cups are full of healthy fats and nourishing ingredients: perfect for gatherings, picnics, or a sweet mid-afternoon treat. Paleo, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free, Soy-free.
Ingredients
Cookie Base:
- 1 cup almond flour
- 2 tbsp. coconut oil, melted
- 1 tbsp. honey
- 1 egg
- 1/2 tsp. vanilla
- 1/4 cup mini paleo chocolate chips
Chocolate Cream
- 1 ripe avocado, mashed
- 1/3 cup unsweetened cocoa powder
- 2 tbsp. almond milk
- 1 tbsp. honey
- 1/4 tsp. vanilla
Optional Garnish:
- 1/4 tsp. coarse sea salt
- 1 tsp. hemp hearts
Instructions
- Preheat the oven to 350F and lightly grease a 12-count mini muffin tray with coconut oil.
- In a medium bowl, combine all of the “Cookie Base” ingredients (except the chocolate chips). Mix well until a thick cookie dough forms. Stir in the chocolate chips.
- Scoop out the dough with a tablespoon into 12 balls. Press each ball of cookie dough into the mini muffin trays so that the cookie dough is about 1/8″ thick.
- Bake for 15-18 minutes and let them cool completely.
- As the cookie base cools, make the avocado cream filling: combine all of the “Chocolate Cream” ingredients together in a food processor. Blend on high for about a minute until the mixture is smooth.
- Carefully remove the cookie cups from the muffin tray. Scoop out about 1/2 tablespoon of chocolate cream to fill each cookie cup.
- (Optional) Top each one with a sprinkle of sea salt and hemp hearts.
- Transfer the cookie cups to an air tight container and freeze for about 30 minutes before serving to “set” the chocolate cream. Store the cookie cups in the refrigerator.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 4
- Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
Keywords: Paleo, paleo dessert, cookie cups, low sugar, avocado recipe, healthy dessert, grain-free, gluten-free, dairy-free, refined-sugar-free, gut health, avocado
