Print Recipe

Peanut-Butter Cookie Cups!


Cookie Ingredients

  • 1 cup almond flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 cup peanut butter
  • 1/4 cup date syrup 3-4 large dates processed with 1/2 cup water
  • 2 tbsp. melted coconut oil
  • 1 tsp vanilla extract

Chocolate Icing Ingredients

  • 6 large dates, pitted
  • 3/4 cup water
  • 1/4 cup unsweetened cocoa


  • Preheat oven to 350 degrees and grease mini cupcake pan. (I just use coconut oil.)
  • Combine dates and water (slowly) in a food processor and mix until a syrup texture forms.
  • Add peanut butter, melted coconut oil, and vanilla to the date syrup.
  • Add dry ingredients to the food processor: almond flour, salt, and baking soda. Mix until well combined.
  • Scoop about 1/2 – 1 tsp of batter into the mini cupcake pan.
  • Bake at 350 degrees for about 10 minutes or until edges are golden.
  • Cool completely before adding the chocolate filling.

Chocolate Icing Instructions

  • Combine all the ingredients in a blender or food processor.
  • Blend until creamy, adding a little more water if the icing is clumping.
  • After cookies are cool, fill each cookie cup with 1-2 tsp. of chocolate.