Strawberry Shortcake Cookie Cups
These Strawberry Shortcake Cookie Cups are the perfect fun summer dessert! They are deliciously chewy & soft sugar cookies filled with fresh strawberries and whipped cream. They are easy to make, made with good-for-you ingredients, and are incredibly cute!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 Cookie Cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup Purecane Baking Sweetener (or sugar)
- 1 egg
- 1/4 cup melted refined coconut oil
- 1 cup almond flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/8 tsp salt
- chopped strawberries
- whipped cream
Instructions
- Set the oven to 350 degrees.
- In a mixing bowl combine the baking sweetener (or sugar), egg, melted coconut oil, and vanilla extract.
- In a separate bowl combine the almond flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and combine.
- Roll the dough into a little larger than tablespoon sized balls. It should make 8 cookies.
- Place the dough balls into a greased muffin tin and flatten each ball.
- Bake for 18 minutes.
- Remove from the oven and while still warm press the inside of each cookie with your fingers to form a cup shape.
- Bake again for 3 minutes.
- Remove from the oven and let cool.
- Fill with chopped strawberries, top with whipped cream, and enjoy!
Notes
- I recommend waiting to add the strawberries and whipped cream until you are ready to serve! Before that you can just store in a container on the counter, but after the strawberries and whipped cream are added store in the fridge to keep as fresh as possible.
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Find it online: https://wellnessbykay.com/strawberry-shortcake-cookie-cups/