Fudge Filled Chocolate Cookie Cups are a decadent treat that is easy to make. Grain and gluten free bite size chocolate cookies with a dairy free fudge center!

When I have a chocolate sweet tooth, Hail Merry Cups always hit the spot. They aren’t so easy on the wallet though, so I decided to try my hand at a homemade version and these are pretty damn close! They are the perfect treat with a crispy outside and a death by chocolate inside. If you’re a chocoholic, you need these in your life!

How To Make Cookie Cups With Muffin Tin

These cookie cups come together with minimal time and ingredients!

• To start, whisk together almond flour, tapioca flour, pure cocoa powder and salt.
• In a separate bowl, combine melted butter, pure maple syrup and pure vanilla extract.
• Mix the wet ingredients into the dry ingredients with a wooden spoon.
• Place dough in the fridge for 30 minutes to chill.

• After 30 minutes, remove dough from fridge and use hands to form dough into a smooth ball.

• Line mini muffin pan with mini muffin liners.
• Form dough balls, using 1/2 tbsp as guidance for size (makes 24 cookie dough balls).

• After placing dough in muffin tins, use thumb to press down on the center of the dough so that you form a cavity in the middle and the dough forms up around the muffin liner.

• Bake cookies at 400 degrees for 10 minutes.
• Remove from oven and using the backside of a 1/4 tsp, press center of cookie to reform the cavity.
• Let cookies cool completely in muffin tin.

What To Fill Cookie Cups With

• While cookies are cooling, make the fudge filling for the center.
• In a small bowl, combine pure cocoa powder, raw honey and melted coconut oil.
• Add in pure vanilla extract and salt and mix well.
• Once cookies are cooled, fill the center of each cookie with about 1 tsp of the fudge filling.
• Place muffin tins in refrigerator to let fudge harden, about 30 minutes.
• Remove from fridge and remove each cookie bite from muffin tin and liner. 
• Serve cold, straight from the fridge or if preferred, let sit out for 5-10 minutes before eating.
• Store in an airtight container or baggie in the fridge or freezer.

For other easy grain, gluten and dairy free chocolate treats, try Paleo No Bakes, Avocado Brownie Bites or Fudge Thins!

Print

Fudge Filled Chocolate Cookie Cups

Fudge Filled Chocolate Cookie Cups are a decadent treat that is easy to make. Grain and gluten free bite size chocolate cookies with a dairy free fudge center! 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 Cookie Cups

Ingredients

• 1 cup almond flour
• 1 tbsp tapioca flour
• 1/3 cup pure cocoa powder
• 1/4 tsp salt
• 1/4 cup butter, melted or coconut oil for dairy free
• 1 tsp pure vanilla extract
• 2 tbsp pure maple syrup

Fudge Filling

• 1/2 cup pure cocoa powder
• 1/4 cup raw honey
• 1/4 cup coconut oil melted
• 1 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

1. In a large bowl, whisk together almond flour, tapioca flour, pure cocoa powder and salt. 

   In a small bowl, mix together melted butter (or coconut oil), vanilla and maple syrup. 

   Pour wet ingredients into dry ingredients and combine with a wooden spoon. 

   Place dough in fridge to chill for 30 minutes. 

   After 30 minutes, remove dough from fridge and use hands to combine dough into a nice, smooth, round ball. 

   Line a mini muffin tin with mini muffin liners. 

   Separate dough into small balls, using 1/2 tbsp for size reference and place in liners. 

   Using thumb, press down on each dough ball so that dough goes up on sides of liner and a cavity forms in the middle. 

   Bake cookies at 400 degrees for 10 minutes. 

   Remove from oven and use the back side of a 1/4 tsp to reform the center cavity in the cookie. 

   Let cookies cool completely in muffin tin. 

   While cookies are cooling, make fudge filling by combining cocoa, honey and melted coconut oil in a small bowl. 

   Add in vanilla extract and salt, mix well. 

   Once cookies are cooled, fill each cookie with about 1 tsp of fudge filling. 

   Place muffin tins in the refrigerator so filling will harden, about 30 minutes. 

   Once filling is set, remove cookies from muffin tins and liners.

   Eat cookies straight from the fridge or let sit out for 5-10 minutes before enjoying. 

   Store cookies in airtight container in refrigerator or freezer.