Chocolate Almond Butter Oatmeal Cookie Cups

There is one very important lesson life has taught me.

Never buy a bag a chocolate chips unless you have a plan in mind for them.

‘Cause you see, chocolate chips taste just as good in your hand or a small (easily refillable) bowl as they do in a baked treat.

They’re dangerous I tell you.  Out to take down that bikini body.

So if you find yourself on your grocery store’s baking aisle staring down a bag of chocolate chips reasoning that, “I’ll find something to make with these…”

Just walk away.  Because more likely that not, that bag will easily find itself empty within a week or two.  With no recipe even attempted.

Whoops.

But I was very intentional with my grocery shopping this past week and did I ever have plans for that bag of chocolate chips that made it’s way into my basket.

Delicious dairy free, gluten free, soy free, vegan plans.  If you’ve got an allergy, this post is for you.

The only problem with this recipe…there is still a 3/4ths full bag of chocolate chips in my pantry.

Chocolate Almond Butter Oatmeal Cookie Cups

Makes 6 cookie cups

inspired by Alicia Silverstone

3/4 old fashioned oats, gluten free

1/4 tsp baking powder

1/8 tsp salt

2 Tbsp brown sugar

1/4 tsp vanilla

1 Tbsp canola oil

2 Tbsp almond milk

5 Tbsp almond butter

1/2 cup chocolate chips, I used Enjoy Life’s gluten free, dairy free, and soy free mini chocolate chips

Preheat oven to 350 degrees.  In a food processor/blender, grind oats into a flour.  Add in baking powder, salt, brown sugar.  Pulse to combine.  Add in vanilla, canola oil, and milk.  Pulse/blend until dough is formed.  Line a cupcake pan with 6 cupcake wrappers.  Divide the oatmeal cookie dough between the 6 cupcake wrappers.  Press the dough into the bottom of the cupcake wrapper.  Wet your hands before you press the dough down into the wrapper so it doesn’t stick to your fingers.  Bake this cookie part for 10 minutes.

After baking, place cupcakes wrappers+cookie base on a plate and place the cookie bases in the freezer for 5 minutes, allowing them to slightly cool.  After the 5 minutes, spread about 3/4 Tbsp almond butter on top of each cookie base.  Place back in freezer for 10 minutes to allow almond butter to set.

Melt chocolate chips in a microwave, stirring frequently to avoid burning.  Spoon melted chocolate on top of the almond butter.  Spread chocolate all the way to the edges of the cupcake wrapper, completely covering the almond butter.  Allow cups to harden in the freezer for about 45 minutes or overnight in the fridge.

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