Kitchen

Gluten Free Cookie Dough Stuffed Cupcakes

Gluten Free Cookie Dough Stuffed Cupcakes
Written by Sara Theesen

Gluten free is all the rage right now!

I have been searching for a good gluten free cupcake for a while and struggled to find one that tasted good! I took two different recipes, tweaked them and created this delicious recipe!

Whether you believe you should  cut out gluten or not (thats a post for a different day!) you need to make these cupcakes! They do not disappoint.  I have made them several times and taken them to different events and they always seem to be a crowd pleaser! 

Cupcake Ingredients

  • 2/3 cup coconut flour
  • 6 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • 8 eggs, beaten
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 3/4 cup coconut oil, melted*
  • 1/4 almond milk
  • 3 tsp vanilla extract
  • 2/3 cup mini dark chocolate chips

*the coconut oil is optional! that sounds weird but one batch I made with and one I accidentally forgot it! I almost liked it better without 

Cookie Dough Ingredients:

  • 2 tablespoons coconut oil, melted
  • 2 tablespoons canned coconut milk (full fat works best)
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 3/4 cup blanched almond flour
  • 1/4 cup chocolate chips plus 

Instructions:

1. Start out making your cookie dough, mix all your wet ingredients together in a bowl, then add your almond flour slowly until well combined. Then add your chocolate chips. Make into mini cookie dough bites (about a tablespoon in size) set in freezer while you prepare your cupcakes!

Now to make your cupcakes!

2. Preheat the oven to 350 degrees F. Line a muffin tin with  paper cups and spray the insides with non stick spray to prevent them from sticking. Mix together the coconut flour, cocoa powder, baking powder, and salt in a large bowl. Add in the eggs, maple syrup, honey, coconut oil, almond milk, and vanilla. Stir well to combine. Fold in the chocolate chips.

Gluten Free Cookie Dough Stuffed Cupcakes3. Fill each cupcake liner about 1/3-1/2 full with cupcake batter. Then place a cookie dough bite in the center of each one. Then add just enough batter to cover the top of the cookie dough bite. 

4. Bake for 12-17 minutes or until the cupcake part is completely cooked. The center of the cupcake will be a little doughy due to the cookie dough bite. 

5. Place on a cooling rack until cooled. Frost with your favorite frosting and top with mini chocolate chips! 

Enjoy! 

 

Chocolate Chip Cupcake recipe adapted from paleogrubs.com
Cookie Dough Bites recipe adapted from livinghealthywithchocolate.com

About the author

Sara Theesen

Sara has struggled with her weight her entire life. After losing over 100 pounds at 20 years old, she is on a quest to help others overcome their battles with weight. Sara is currently a student at UNK studying Health and PE K-12 with a minor in nutrition. She also is a certified CrossFit L1 CrossFit kids trainer at CrossFit Archway. You can follow her blog at http://fattofreedom.wordpress.com/ and follow her on Facebook at Fat to Freedom.