These vegan chocolate chip cookie shots are a fun twist on the classic chocolate chip cookie. They're perfect for serving drinks in a unique and delicious way. Plus, they're dairy-free and egg-free!
Ingredients: 1 cup almond flour. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips. Vegan chocolate spread, for lining glasses.
Instructions: Warm the oven up to 175F 350C. Put almond flour, coconut sugar, maple syrup, melted coconut oil, vanilla extract, and salt in a bowl. Mix everything together well. Add vegan chocolate chips and mix well. Separate the dough into little balls. Then, press these balls into mini muffin tins to make shot glasses. To make the shot glass shape, make sure to make a well in the middle. Place in the oven and bake for 10 to 12 minutes, or until the edges turn golden brown. After it's done, take it out of the oven and let it cool for a while. Be careful when taking the cookie shot glasses out of the muffin tin. Place them on a wire rack to cool completely. Once the cookies are cool, put vegan chocolate spread inside each shot glass. Put your favorite vegan milk or drink in each cookie shot glass, and then have fun!
Prep Time: 15 minutes
Cook Time: 10-12
Janice