Salty & Sweet Baked Cookie Cups {Gluten & Top 8 Free}

By KeeleyMcGuireBlog

Salty & Sweet Baked Cookie Cups {Gluten Free & Top 8 Allergen Free}. Recipe and photos are the property of Keeley McGuire, http://www.keeleymcguire.com.

Ingredients

• 1/2 cup of non-dairy buttery stick
• 1/3 cup of brown sugar
• 1/4 cup of white sugar
• 1 tsp. of vanilla
• 1 flax egg or preferred egg replacer
• 1 cup of gluten free AP flour
• 1/4 tsp. of xantham gum
• 1/2 tsp. of baking powder
• 1/2 tsp. of baking soda
• 1/2 cup of Enjoy Life Foods Mini Chips
• 1/2 cup of CRUSHED Enjoy Life Sea Salt Plentils

Details

Servings 30
Adapted from keeleymcguire.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray and set aside.
In a food process or mixer, cream the butter, sugars, vanilla, and egg replacer.
Add flour, gum, baking powder, and baking soda. Mix until a smooth dough is formed.
Add the Mini Chips & crushed Plentils. I like to mix these in by hand to make sure they're well incorporated while still maintaining the size & shape of the added mix-ins.
Scoop spoonful of packed dough into each muffin tin cavity, filling almost full.
Bake for 10-12 minutes. Remove from oven and let cool in pan.
Yields 30 mini cups.