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Oh. My. Goodness. Let me tell you about the Nutchello flavors! In my store, I found Dark Chocolate & Walnut, Toasted Cashew & Coconut, and Caramel Almond & Cashew.
They sound indulgent, don’t they? But guess what! Nutchello is verified Non-GMO, is free of soy and dairy, and all flavors come in at under 90 calories a serving!
You know I can’t pass up a yummy new treat like this when I see it.
I was going to grab the Dark Chocolate & Walnut flavor when my daughter chimed in that she would like try the Toasted Coconut & Cashew. So that’s what I picked instead.
I like when I can say yes to my kids when they ask for something at the grocery store.
Once I got the Nutchello home, I started treating myself to an everyday afternoon indulgence by pouring a bit of Nutchello over ice right about 3 o’clock. It’s that bit of sweet treat I crave right about that time.
Since my daughter also likes Nutchello, I thought it would be fun to surprise her with a cookie cup of Nutchello as an after school snack.
These cookies aren’t overly sweet, are made from whole grains, and they contain no dairy.
It’s actually pretty easy to make cookie cups from scratch. The secret is in the construction.
First, make sure your dough sticks together when you squeeze it. If its too dry, try adding another teaspoon or two of the coconut oil.
Next, add about 1/4 cup of cookie dough to each muffin cup. Work on forming the sides first. I like to use my hands to sort of press the dough into the sides then pinch it flat on the top.
Once your walls are all formed, you’ll add about a tablespoon full of dough and press it into the bottom and blend it into the walls. The shape will then resemble a cup.
Once you’ve baked your cups, you will line them with melted chocolate. The melted chocolate seals up any holes so the Nutchello won’t leak out the bottom.
Here’s your complete recipe for making cookie cups from scratch.
- 1/3 cup coconut oil, melted to a liquid
- 1/4 cup dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup ground almonds
- 2 tablespoons flaxseed meal
- 1 cup whole wheat flour
- 1 large egg
- 3.5 ounce bar chocolate
- Any Flavor Nutchello
- Grease 6 muffin cups.
- Add the coconut oil, brown sugar and vanilla to a mixing bowl. Beat on low speed until creamy.
- Add the almonds, flaxseed meal, whole wheat flour, and egg and continue to mix on low until well combined.
- Take one ounce of the chocolate bar and chop it finely. Stir into the dough.
- Divide the dough into each of the muffin cups.
- While the cookie cups are chilling, preheat the oven to 350.
- Bake cookie cups in 350 oven for 15 - 20 minutes or until lightly browned.
- Allow to cool in pan on wire rack.
- Use a knife to loosen the cups from the molds. Remove from molds.
- In a double boiler, melt the remaining chocolate.
- Drop chocolate by teaspoonful into each of the cookie cups and swirl to coat interior.
- Allow the chocolate to harden before pouring in Nutchello to serve.
It’s 3 o’clock somewhere! Why not try making your own cookie cups and Nutchello?