Recipe: Grain-Free Chocolate Chip Cookie Cupcakes With Strawberry Frosting

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Chocolate Chip Cookie Cupcakes With Strawberry Frosting
{gluten/dairy/soy/corn/tomato/potato/egg/coconut free}

I’ve teamed up with Confessions Of An Overworked Mom and a bunch of other wonderful bloggers to bring you a day full of Valentine’s Day goodness. I’ve created this yummy cupcake recipe and then linked it up to other recipes that all have a Valentine’s Day theme – pink, red, chocolate, hearts, etc. If you scroll to the bottom, you can check out all of the other great recipes!

This recipe is a play on my Vanilla Cupcakes With Chocolate Chip Cookie Dough Frosting. In addition to all of the allergens listed above, the cupcakes are also refined-sugar free and can be made vegan. I tried a cupcake after I made them, and it was really really good – a homerun, although I am a bit biased I guess, since I did make them. I stored them in the fridge, and then the next day wanted to eat another one. Since they were cold, I put one in the microwave for about 20 seconds. The cupcake got nice and gooey and the frosting got a bit melty. Hi cookie cupcake…where have you been all my life?!? Soo good! A cookie and a cupcake in one. Food doesn’t get much better than that.

 

Ingredients For Cupcakes (makes 10):
3 cups blanched almond flour (Make sure it’s very finely ground, like Honeyville Farms Almond Flour.)
1/4 cup oil of choice
1/2 cup honey (or another thick liquid sweetener)
3 flax “eggs” – 3 tablespoons flax seed mixed with 9 tablespoons water, whisked, then rested for a few minutes. OR just use 3 eggs.
2 tablespoons alcohol free vanilla extract (If you are corn and/or potato free, make sure it is safe!)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup chocolate chips (I used Enjoy Lifebrand)

Ingredients For Frosting:
1/2 cup organic palm shortening
1/2 lb (1 cup) frozen strawberries, defrosted
3 tablespoons powdered sugar
1 1/2 tablespoon vanilla extract
1 1/2 cups almond flour
2 tablespoons honey (or another thick liquid sweetener)
1/4 cup chocolate chips

Making It:

  1. Preheat oven to 325 degrees.
  2. Mix all of the dry ingredients for the cupcakes together. In a separate bowl mix all of the wet ingredients for the cupcakes. Then combine the two. The batter will be pretty thick.
  3. Spoon into a muffin tin or silicone cups. I used an ice cream scoop to do this.
  4. Bake for about 20-25 minutes. Times will vary by oven, so check back often.
  5. Using a hand mixer, blend the shortening until it’s smooth. Add in the strawberries and blend until the strawberries are broken up. Add the powdered sugar and blend again. {Please note that this recipe leaves you with a chunky strawberry frosting, which I found to be delicious. If you do not want to have chunks of strawberries in your frosting, you can put them in a blender or food processor, process until smooth, then add them to your shortening. If you choose to do it this way, you will want to follow these alternate directions: Use the hand mixer to blend the shortening. Add the powdered sugar and blend again. Then add in the strawberry puree and stir with a spatula. Just a warning, though – This method may leave you with a more liquidy frosting.}
  6. Mix in the rest of the frosting ingredients (except for the chocolate chips). I just used a spatula for this.
  7. Once cupcakes have cooled, top with the frosting, then sprinkle chocolate chips on top of each one for decoration.

 

food bloggers challenge

Comments

  1. I love it when you can make things healthy and natural and still yummy! Looks delicious!

Trackbacks

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