How do I love these? Let me count the ways. I love these cookie cups to the depth of the crunchy cookie bottoms and to the height of the light and sweet strawberry cream peaks. I love them for satisfying the most quiet needs of my sweet tooth without artificial colors and flavors. I love them for marking special occasions with my sweetie. I love them for any ol’ day of the year, since they take only about an hour to make. Sometimes I even love them after they’re gone – because their absence lets me look forward to our next encounter.
Vanilla Cookie Cups with Strawberry Cream
Vanilla cookie cups
- ½ cup grass-fed butter, (at room temperature)
- ¾ cup + 2 Tbsp. coconut sugar
- 1 large egg
- ½ tsp. vanilla extract
- 1¼ cup whole wheat flour
- ½ tsp. baking soda
- 1/8 tsp. salt
Strawberry cream filling
- 1.2 oz. freeze-dried strawberries
- 2 cans (5.4 oz.) coconut cream, (solid portion only)
- 2 Tbsp. honey
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick spray and set aside.
- In large mixing bowl, use a hand-held mixer to beat butter on high speed until smooth, about 3 minutes.
- Add in sugar and beat on high speed until light and airy.
- Add in egg and vanilla extract and mix on low speed just until mixed.
- Mix in whole wheat flour, baking soda and salt until combined.
- Place cookie dough in fridge for at least 30 minutes.
- Roll about 3 tablespoons of cookie dough into a ball and gently press into muffin tins. Repeat until all 12 molds are filled with cookie dough.
- Bake for 8 minutes. Remove from oven and (since the cookie will puff up) gently flatten the center of each cookie with a spoon, forming a cup-shaped cookie.
- Let cookies cool in pan for 10 minutes then place on serving dish. Continue to let cool.
In food processor, process freeze-dried strawberries until a fine powder forms.
Whisk together the solid portion of the coconut cream with the processed strawberries and honey until smooth.
Spoon strawberry cream into each cooled cookie cup. Add toppings (like sprinkles) if desired.
Serve cookie cups immediately. Store leftover cookies (if there are any) in the fridge.
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