How to make allergy-friendly and sugar-free
cookie dough cupcakes
When my son was diagnosed with severe food allergies a few years ago, I decided to revamp my already thriving
sugar-free bakery sweet Debbie's organic cupcakes in Los Angeles into one
that was completely free of the top 8 food allergens in addition to gluten and sesame I
consider this recipe the great experiment
I never had cookie dough anything before I tried to make it on my own
But according to everyone in the world cookie dough is something to get really excited about
My curiosity got the best of me and i'm very grateful
It did now. I'm hooked and since it's called cookie dough I made it into cupcakes
This way you can get a double dose of the cookie dough one in the filling and one in the frosting
Make sense right and with no raw eggs to worry about it's safe for everyone
Everyone in the world who loves cookie dough that's everyone right?
Some of the ingredients may look unfamiliar, but these are the ingredients that make vegan
Allergy friendly baking delicious as well as healthy look for them in health food stores or online
cookie dough cupcakes makes 12 standard size cupcakes
ingredients for the cookie dough filling 1 cup all-purpose
gluten-free flour
1/8 teaspoon fine sea salt
1/4 cup coconut nectar 3 tablespoons apple sauce
1/4 cup sugar free
vegan soy free chocolate chips for the cupcakes 1 cup coconut milk
1 TSP apple cider vinegar
1 and 3/4 cups all-purpose gluten-free flour
1/3 cup cacao powder 1 and 1/4 teaspoons baking powder
1 teaspoon baking soda 1/2 teaspoon gargle
1/4 teaspoon fine sea salt
1/4 cup apple sauce
1/4 cup coconut nectar 2 teaspoons vanilla extract
3/8 2 spoon stevia powder
1/3 cup vegan soy free plain yogurt for the cookie dough frosting 1 and 1/4 cups all-purpose
gluten-free flour
1/2 cup powdered airy throttle. I use swerve confectioner's
1/4 cup coconut nectar
1/2 cup unsweetened coconut milk 1/2 cup sugar free vegan
Soy free chocolate chips such as lillies sweets brand
directions 1
preheat the oven to 325 degrees Fahrenheit
line a 9 by 9 inch square baking tin with parchment paper
Line a standard 12 cup cupcake tin with paper baking cups
Too to make the cookie dough filling whisk together the flour and salt
Make a well in the middle add the coconut nectar apple sauce and chocolate chips stir to combine
Divide the dough into 12 balls using a melon baller
Place the balls on the prepared baking tin and freeze for about 1/2 hour
3 to make the cupcakes mix together the coconut milk and apple cider vinegar in a small bowl
for whisk together the flour cacao powder baking powder baking soda
Gargle and salt in a large bowl make a well in the middle
5 add the apple sauce coconut nectar vanilla and stevia to the flour mixture and stir to combine
Next add the coconut milk mixture and stir until the liquid is absorbed and the batter is smooth
Stir in the yogurt until well combined
6 pour the batter into the prepared cupcake tin dividing it evenly each cup should be about 2/3 full
7
Baking sheet out of the freezer and place a frozen ball of cookie dough in the middle of each cupcake
Bake the cupcakes until they bounce back slightly to the touch about 16 minutes
rotate the cupcake tin from front to back after 10 minutes of baking
Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely
8 to make the frosting
mix together the flour and powdered airy through doll
Make a well in the middle add the coconut milk and chocolate chips and stir to combine
9
frost the completely cooled cupcakes
Keep on frosted cupcakes of an airtight container for up to three days or wrap and freeze them for up to three months
leftover frosting keeps in the fridge for about 1 week if stored in an airtight container
But if I were you I'd heed if of a spoon way before then
Serving size 1 cup cake calories 150 total fat 2.1. Grams protein
4.0. Grams cholesterol 0 point zero grams sodium 30 milligrams fibre
4.9. Grams sugars
6.0. Grams total carbohydrate
29.1 grams

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