These Chocolate Almond Cookie Pudding Cups are a great mini dessert if you don’t want something huge and they are even gluten free! Yay for all those gluten free people!
Start by making the almond cookie cups. You will need a mini cupcake pan.
Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined. Stir in almond flour, baking soda and salt and mix well.
Scoop about a tablespoon of batter in the mini muffin pan. I use a cookie scoop for this. Bake for 12 – 15 mins or until lightly browned.
Make the chocolate pudding per the box instructions. I use the 3.9 oz box for this recipe.
Remove the almond cookies from oven and immediately press down the cookies with the back of a tablespoon. Allow to cool and fill with pudding. Sprinkle with powdered sugar if desired.
Enjoy these mini Chocolate Almond Cookie Pudding Cups. They are so good! I was hesitant cause I usually don’t make gluten free stuff but I love these. Delicious so I had to share!
Chocolate Almond Cookie Pudding Cups
Ingredients
Almond Cookie Batter
- ½ cup butter softened
- ¼ cup packed brown sugar
- ¼ sugar
- 1 tsp vanilla extract
- 1 egg + 1 egg white
- 2 ½ cups Almond Flour I use Baker Josef’s Blanched from Trader Joes
- ½ tsp baking soda
- ¼ tsp salt
Chocolate Pudding
- Follow instructions for pudding on the back of the box. I used the 3.9 oz pudding box but had left over pudding.
Instructions
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Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray and set aside.
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Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined.
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Stir in almond flour, baking soda and salt and mix well.
-
Scoop about a tablespoon of batter in the mini muffin pan. I use a cookie scoop for this.
-
Bake for 12 – 15 mins or until lightly browned.
-
Remove from oven and immediately press down the cookies with the back of a tablespoon.
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Allow to cool and fill with pudding. (You will have left over pudding)
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Sprinkle with powdered sugar if desired.
