• María Fernanda López

Sugar Cookie Cups (Keto, Vegan & Gluten Free)

This recipe has been on my "to do" list for a while now, I really love cookies and the idea of little cookie pies and since we are all in the holiday spirit, or at least all the holiday baking I thought is was about time to bake these.


Sugar cookies are such a Christmas recipes, or maybe all cookies but for some reason I always connect the idea of the sugar cookies with Christmas or the holidays, as well as Cinnamon Cut Out Cookies, check my recipe HERE!



These cookie cups are just a whole new level with that ricotta filling, see the little twist? Well, instead of the frosting I decided to use ricotta cheese and shape the cookies into a pie form. They are just the perfect snack or treat!


These are made with simple and good ingredients for you!



So as you can see this is a simple recipe, perfect to share with your your loved ones, no maker how picky they are or if they follow a vegan or gluten free diet... even keto! These just hit the spot.



The base is made with almond flour and Nuzest Vanilla Plant Based Protein, one of my favorite vegan proteins. It has such a great flavor and it adds volume to the recipe while providing protein to it.



To keep things sweet and nice I used my beloved granulated monk fruit from Lakanto, just my favorite sweetener when it comes to baking. Super easy to use, ratio 1:1 of regular sugar and it doesn't leave a weird after taste. You can also use "PURELYHL" for discount!



These are also easy to make, the method is not a super crazy one and it only takes about 20 minutes to prepare, with the baking and everything probably 30 minutes... no joke! The beauty of multi tasking!



While the cookie base is baking you can blend the ingredients for the cookie filling, simple ingredients too! dairy free ricotta, I used a one made from almonds!


Simple cookie pies!

  1. Preheat the oven at 350F.

  2. In a bowl mix all the dry ingredients for the cookie base.

  3. Add the wet ingredients and mix again.

  4. Divide the dough into nine silicone muffin cups and shape it in a pie form.

  5. Bake for 15 minutes.

  6. While it bakes blend all the ingredients for the filling.

  7. Let the cookies cool, then add the filling into every cookie cup.

  8. Serve immediately or freeze.



As you can see this recipe is super simple besides being so delicious, perfect to share with your loved ones no matter the time of the year... cookies is a all year long mood, anyone else feels the same way?



Well, these cuties are also great for meal prep since you can keep them in the freezer and enjoy them at any moment of the day or the week!



So for all the brownie and cookie dough fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!


With love,

María




Try more recipes here!



Sugar Cookie Cups

By María Fernanda López

Serves 9


Ingredients

Cake Base

Filling

  • 2 + 1/2 cup of dairy free ricotta cheese

  • 2 tbsp of almond milk or water

  • 3 tbsp of granulated monk fruit


Method

  1. Preheat the oven at 350F.

  2. In a bowl mix all the dry ingredients for the cookie base.

  3. Add the wet ingredients and mix again.

  4. Divide the dough into nine silicone muffin cups and shape it in a pie form.

  5. Bake for 15 minutes.

  6. While it bakes blend all the ingredients for the filling.

  7. Let the cookies cool, then add the filling into every cookie cup.

  8. Serve immediately or freeze.

Nutritional Information per serving (94 kcal)

Fat: 5.6g

Carbs: 3g

Fiber: 1.2g

Net Carbs: 1.8g

Protein: 9.8g





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