Description
Delicious gluten-free cookies and cream cupcakes that satisfy your sweet cravings with a fluffy texture and rich flavors.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 3 large eggs
- 1/4 cup melted butter (or dairy-free substitute)
- 1 teaspoon vanilla extract
- 1 cup milk (or dairy-free alternative)
- 1 cup crushed gluten-free cookies
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cupcake tin with liners.
- In a large mixing bowl, combine almond flour, coconut sugar, cocoa powder, and baking powder; stir until blended.
- In another bowl, whisk together eggs, melted butter, vanilla extract, and milk.
- Pour the wet mixture into the dry mixture and fold gently until just combined.
- Stir in crushed gluten-free cookies.
- Spoon the batter into prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure all ingredients are certified gluten-free to avoid cross-contamination. For a vegan option, substitute eggs with flax eggs and use plant-based alternatives for butter and milk.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: gluten-free, cupcakes, cookies and cream, dessert, baking
