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Cookie Dough Cupcakes (Gluten Free, Sugar Free)


5 tablespoons (35gm) coconut flour
4 tablespoons (20gm) natural, unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoons pure powdered stevia extract
2 eggs
4 egg whites
2 tablespoons agave syrup
6 tablespoons vanilla unsweetened almond milk

Cookie Dough Filling
2/3 cup (75gm) blanched almond flour
1/4 teaspoon baking soda
1 1/2 tablespoons agave syrup
1 1/2 tablespoons almond milk
12 drops vanilla flavored liquid stevia drops
3 tablespoons (45 gm) mini chocolate chips

Cookie Dough Frosting
3/4 cup chickpeas, skins removed*
2 tablespoons (32gm) almond butter
2 tablespoons unsweetened vanilla almond milk
1 tablespoon maple syrup
pinch of salt

Preheat oven to 350ºF and line 10 muffin cups with paper liners.

For the cupcakes, combine the coconut flour, cocoa powder, salt, baking soda, and stevia in a large bowl. Whisk together for a minute or two, breaking up all of the clumps. Add the eggs, egg whites, agave syrup, and almond milk. Beat with an electric mixer, starting on low speed and scraping down the sides of the bowl as needed. Increase to high speed and beat for about two minutes, making sure no lumps of coconut flour or cocoa remain. Set aside.

To make the cookie dough filling, combine the almond flour and baking soda in a bowl together. Stir in the agave syrup, almond milk, and liquid stevia drops until well combined. Fold in the mini chocolate chips.

Scoop 1 rounded tablespoon of cookie dough into each cupcake liner, and cover with the cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely, then frost and serve.

To make the frosting, puree the chickpeas, almond butter, almond milk, maple syrup and salt in a high speed blender or food processor until smooth. Refrigerate until ready to use.

*To remove the chickpea skins, simply pinch the beans between your thumb and index finger. It seems a bit tedious, but it will produce a much smoother topping.

Nutrition Facts
Servings Per Recipe: 10
Amount Per Serving
Calories     171.8
Total Fat     8.7 g
Saturated Fat     1.9 g
Polyunsaturated Fat     0.2 g
Monounsaturated Fat     0.4 g
Cholesterol     37.0 mg
Sodium     227.9 mg
Potassium     51.0 mg
Total Carbohydrate     18.7 g
Dietary Fiber     4.2 g
Sugars     10.3 g
Protein     6.1 g