Eggless Chocochip Cookie Cups (Cookies and Cream)

I have been wanting to make cookie cups for so long. Its kind of an amazing idea (thanks to the genius) to have brought together cookies and a space to fill up with whatever yummy things you like. Its such a versatile piece of dessert that will definitely have a place in everyone's heart, because who doesn't love cookies.

I was planning to make cookie shots and then changed to some nice lightly sweet almond and chocolate flavoured whipped cream filling and I had a few chocolate barks remaining in my freezer that I made for a friend's birthday cake. So, basically I made cookie cups that look like cupcakes. (isn't that adorable!)

Its a easy and fun recipe to experiment with. You can go crazy filling up the cups with maybe a mix of fruits, or custard, or mousse, or mix up cream and some gems/M&Ms for the kids; the possibilities are endless. And its all with the same eggless cookie base. I made it very lightly sweet which is a family preference, you can sweeten up the way you like.

The recipe for Eggless Cookie Cups is below. Try them out and let me know the amazing filling ideas that you have in comments below. You can also comment on my Instagram and Facebook page - The Warm Toast with your favourite filling flavours.

EGGLESS CHOCOCHIP COOKIE CUPS (COOKIES AND CREAM)

INGREDIENTS

Flour	1 cup
Unsalted Butter	½ cup
Powdered Brown Sugar	½ cup (more if you like sweeter cookies)
Baking Powder	1 tsp
Salt	¼ tsp
Milk	2 tbsp
Choco chips	½ cup
Vanilla Essence	1 tsp
Whipped cream	1 cup
Chocolate almond spread	2-3 tbsp
Almonds sliced	10

METHOD

1. Mix the flour, salt, baking powder and brown sugar in a bowl.
2. Now add the unsalted butter and knead the dough.
3. Add the milk, vanilla essence and choco-chips. Knead well to make a soft dough
4. Cover it with a cloth and refrigerate it for 15 min.
5. Keep it out for 5 min, and knead again.
6. Divide it into small balls.
7. Grease a cupcake tin with flour and oil. Place a ball in each mould and flatten it with a small bowl or any round shaped item to forma cup like structure.
8. Preheat the oven at 180C and bake for 10 minutes first. It should turn golden brown in colour. Stick a fork in to check if its well baked, if not keep for 1-2 min more.
9. Once these cookie cups cool- put some chocolate almond spread in the bottom of the cup.
10. Mix this spread with whipped cream and add some sliced almonds. Put this in a piping bag and fill the cup with cream.
11. Top with almonds. I used a chocolate bark that I had made earlier.(Will do a recipe post for the bark)
12. The cookie cups with cream are ready to be served.