S’mores Peanut Butter Cookie Cups

Gluten-Free Vegan Peanut Butter S'mores Cookie Cups

Sometimes a good peanut butter cookie needs a little upgrade — like turning it into a crumbly peanut butter cookie cup, topped with warm gooey mini marshmallows, and a few decadent chocolate chips, ya know? Well, friends, if you feel you’re ready for such an upgrade, I’d like to introduce you to these gluten-free vegan s’mores peanut butter cookie cups {warning: highly addictive!}.

Gluten-Free Vegan Peanut Butter S'mores Cookie Cups

Note: this recipe is from before I went totally refined sugar-free.
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S’mores Peanut Butter Cookie Cups


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: Dessert

Description

All the goodness of s’mores, minus the campfire! These peanut butter cookie cups are the perfect setting for the gooey marshmallow and chocolate center.

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Ingredients

Cookie Cup:

  • 2 tbsp coconut oil, liquified
  • 2 tbsp maple syrup, at room temperature
  • 2 tsp pure vanilla extract
  • 5 tbsp smooth peanut butter
  • dash of salt
  •  cup coconut flour
  • 3 tbsp tapioca flour {or arrowroot, etc.}

Topping:


Instructions

  1. Preheat oven to 350F. Oil a non-stick mini muffin pan and set aside.
  2. Place coconut oil, maple syrup, vanilla, peanut butter and salt into a mixing bowl and use an immersion blender to combine everything into a smooth mixture {or mix well by stirring with a wooden spoon — though blending is much faster}.
  3. Add coconut flour and tapioca and mix everything together with a wooden spoon {or use your hands} until mixture is well-combined.
  4. Divide this mixture evenly between the 12 mini muffin cups in the tray. Press mixture down with your hands to form little cups {lining the walls and base of the pan}.
  5. Bake in a pre-heated oven for 10-12 minutes, until edges begin to turn golden. Remove from oven but keep it running. Top each cookie cup with 2-3 mini marshmallows and a few chocolate chips. Return back to the oven and warm for another 3-4 minutes. Remove from oven and allow cookies to cool for about 10 minutes prior to removing them from the pan. Enjoy!
  6. Optional: use a blow torch or place the pan under the broiler in your oven for a minute or so if you like your marshmallows really toasted.

Gluten-Free Vegan Peanut Butter S'mores Cookie Cups

Happy Baking!

Audrey

P.S. If you love a good gluten-free and vegan marshmallow dessert, be sure to have a look at these recipes too!

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Disclaimer: This post contains affiliate links to the vegan chocolate chips, vegan marshmallows, and mini muffin pan used.

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