Peanut Butter, Pretzel & Chocolate Chip Cookie Cups
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¼ cup plus 2 tablespoons | 100g butter
  • 2 tablespoons peanut butter
  • ½ cup | 125g rapadura or light brown sugar
  • 1 tablespoon maple syrup
  • 1 large egg
  • 1 teaspoon vanilla powder or extract
  • ½ cup 50g almond flour
  • ½ cup plus 1 tablespoon | 60g oat flour
  • ½ cup plus 1 tablespoon | 60g fine brown rice flour
  • 4 tablespoons tapioca starch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup | 75g chocolate chips
  • ½ cup | 75g crushed up pretzels (mine were gluten free)
  • Raspberries (optional, as red noses!)
Instructions
  1. Preheat the oven to 175ºC | 350ºF and lightly grease a 12 hole muffin tray.
  2. Whip the butter, peanut butter, and sugar until combined and fluffy. Add the maple syrup, vanilla and eggs and whisk until fully incorporated.
  3. Sift in the flours, tapioca starch, baking soda and salt and mix until combined and no bits of flour can be seen.
  4. Stir in the chocolate chips and pretzels, then divide the dough equally into the 12 muffin cups.
  5. Bake for 12-14 minutes, until lightly browned on top.
  6. Let cool before removing from the cup, them decorate with a raspberry as a nose and some chocolate chips as eyes!
Recipe by Sprinkle of Green at http://www.sprinkleofgreen.com/peanut-butter-pretzel-chocolate-chip-cookie-cups