Gluten Free Chocolate Chip Cookie Cupcakes
Super moist and delicious gluten free chocolate chip cookie cupcakes.
Easy homemade chocolate chip gluten free cupcakes everyone will love.
Simple gluten free cupcake recipe with yummy frosting.
Healthy gluten free chocolate chip cupcakes that are tasty.
Make GF cupcakes for desserts, snacks or party food.
Quick frosted cupcakes for those following a gluten free diet.
Even those that aren’t gluten free love these cupcakes.
Get ready to bake up the best gluten free chocolate chip cookie cupcakes.
Check out this other
Gluten Free Recipes
Gluten Free Hostess Chocolate Donuts
Gluten Free Hostess Cinnamon Crunch Donuts
How To Make Gluten Free Chocolate Chip Cookie Cupcakes
Preheat the oven to 350 degrees.
In a mixing bowl,
combine all of the ingredients for the muffins
with the exception of the chocolate chip cookies.
Beat on high until smooth and creamy.
Crush one pack of the mini cookies into crumbs, and fold into the cupcake batter.
Fill 8 cupcake liners almost completely to the top with the batter, and bake for 25 minutes or until browned and cooked through.
In a mixing bowl, combined the butter, cream cheese, Swerve sweetener
and vanilla extract for the icing in a mixing bowl,
and beat until completely smooth.
Crush ½ a package of the mini cookies, and fold the crumbs into the icing mixture.
Place the icing in a piping bag or tool, and pipe the icing onto the cooled muffins.
Garnish with additional mini cookies if desired.
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Gluten Free Chocolate Chip Cookie Cupcakes
Ingredients
For the cupcakes:
- 2 cup Almond flour
- ½ cup Swerve confectioners sugar substitute
- 2 teaspoon Baking powder
- 3 Eggs
- ½ cup Oil
- ¼ cup Sour cream
- 1 teaspoon Vanilla extract
- 1 pack Highkey Mini Chocolate Chip Cookies divided or any mini gluten free chocolate chip cookies
For the icing:
- 8 tablespoon Butter softened
- 4 ounce Cream cheese softened
- 1 teaspoon Vanilla extract
- ¼ cup Swerve confectioners sugar substitute
- ½ pack age of Highkey Mini Chocolate Chip Cookies or any mini gluten free chocolate chip cookies
- Additional mini cookies for garnish if desired
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine all of the ingredients for the cupcakes with the exception of the chocolate chip cookies. Beat on high until smooth and creamy.
- Crush one pack of the mini cookies into crumbs, and fold into the cupcake batter.
- Fill 8 cupcake liners almost completely to the top with the batter, and bake for 25 minutes or until browned and cooked through.
- In a mixing bowl, combined the butter, cream cheese, Swerve sweetener and vanilla extract for the icing, and beat until completely smooth.
- Crush ½ a package of the mini cookies, and fold the crumbs into the icing mixture.
- Place the icing in a piping bag or tool, and pipe the icing onto the cooled muffins.
- Garnish with additional mini cookies if desired.
Nutrition
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
