Cookie Butter Cups
- Solid Vegetable Shortening ¾ cup (170g)
- Biscoff Cookie Butter ½ cup (130g)
- Light Brown Sugar packed 1¼ cup (260g)
- Oat Milk (or any milk of your choice) 3 Tablespoons (45ml)
- Vanilla Extract 2 teaspoons (10ml)
- Flax Meal 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- All Purpose Flour 1¾ cup (218g)
- Baking Soda ¾ teaspoon
- Salt ½ teaspoon
- Biscoff Cookie Butter for filling cups 1 cup
- Vegan Chocolate for filling 1 cup *optional
- Combine the hot water with the flax meal and let it stand to thicken about 5-10 minutes
- Cream the shortening, cookie butter and brown sugar until well blended, no need for light and fluffy here~ about 2 minutes on high speed.
- Add the flax paste and blend well.
- Add the flour baking soda and salt all at once and mix to combine.
- Add the milk and vanilla extract last and mix just until it all comes together
- Chill dough for about 15 minutes while you preheat the oven to 350°F
- Prepare the mini muffin tin with a light spray of pan grease
- With a #100 Scoop drop rounded scoops into each cavity.
- Press the dough with your fingers so it spreads to the sides of each cavity
- Bake for 8 - 10 minutes until they are done
- Allow to cool in the tins slightly then unmold onto a cooling rack
- Once the cookies are cooled~ fill the sunken centers with cookie butter and a spot of chocolate on each
Store cookies for up to 10 days in an airtight container.Freeze dough for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/cookie-butter-cups/
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