Peanut Butter, Pretzel & Chocolate Chip Cookie Cups
Author: Teffy Perk
Prep time:
Cook time:
Total time:
Serves: 12
- 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!)
- Preheat the oven to 175ºC | 350ºF and lightly grease a 12 hole muffin tray.
- Whip the butter, peanut butter, and sugar until combined and fluffy. Add the maple syrup, vanilla and eggs and whisk until fully incorporated.
- Sift in the flours, tapioca starch, baking soda and salt and mix until combined and no bits of flour can be seen.
- Stir in the chocolate chips and pretzels, then divide the dough equally into the 12 muffin cups.
- Bake for 12-14 minutes, until lightly browned on top.
- 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 https://www.sprinkleofgreen.com/peanut-butter-pretzel-chocolate-chip-cookie-cups
3.5.3208