Cookie Dough Stuffed Cupcakes

Written By Amanda Sick

Cookie Dough Stuffed Cupcakes | VG | GF | RSF |

Ingredients

Frosting ~

  • 1 cup raw cashews (soaked overnight or in boiling water for 1 hour)

  • 1 can coconut cream

  • 4 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • pinch of salt

Cookie dough ~

  • 1 cup oat flour

  • 1 cup almond flour

  • 1/2 cup coconut sugar

  • 1 flax egg

  • 1/4 cup melted coconut oil

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1 tsp vanilla extract

  • pinch of salt

  • 1/2 cup vegan chocolate chips

Cupcakes ~

  • 1 cup GF flour blend

  • 1 cup almond flour

  • 3/4 cup coconut sugar

  • 1 flax egg

  • 1/2 cup cacao powder

  • 1 1/2 cup unsweetened almond milk

  • 1 tsp apple cider vinegar

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

Instructions

  1. Pre heat oven to 350.

  2. Make the frosting by blending together the soaked cashews, coconut cream, maple syrup, vanilla extract, and salt until smooth. Pour into a bowl and set in the freezer while you make the cookie dough and cupcakes.

  3. Make the cookie dough! Prepare a flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Let sit for 5 minutes. Combine oat flour, almond flour, baking powder, baking soda, and salt in a large bowl.

  4. Add in the flax egg, coconut sugar, vanilla extract, and coconut oil. Stir until a dough forms. Fold in the chocolate chips.

  5. Divide the cookie dough in half. Use a teaspoon to form one half into cookie balls and bake them at 350 for 10-12 minutes.

  6. Form the rest of the dough into teaspoon sized balls and place in the freezer while you make the cupcake batter.

  7. Prepare another flax egg for the cupcakes. In a large bowl, add in gluten free flour blend, almond flour, cacao powder, baking powder, and baking soda. Mix together and then add in the wet ingredients - flax egg, coconut sugar, unsweetened almond milk, and apple cider vinegar.

  8. At this point, the cookies should be done baking. Take them out of the oven and set aside. Grab the frozen cookie dough balls from the freezer.

  9. Using a teaspoon, pour cupcake batter into each cupcake holder and then place one cookie dough ball in the center of each. Add another teaspoon of batter on top to cover the cookie dough. Bake at 350 for 20-22 minutes.

  10. Let the cupcakes cool completely before frosting them. Once frosted, top each cupcake with a chocolate chip cookie. Keep stored in the fridge. Enjoy!

Amanda Sick
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