Gingerbread & Caramel Cream Cheese Cookie Cups
These adorable little festive Gingerbread & Caramel Cream Cheese Cookie Cups are wonderfully guilty free! Made without any refined sugar, they're the perfect healthy gingerbread cookie for the holiday season. Filled with a creamy 'caramel' cream cheese and drizzled for the extra special touch!
Ingredients
Cookie Dough
- 3 c. Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tbsp. ginger
- 2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/3 c. + 1 tbsp. grade b maple syrup
- 1/4 c. blackstrap molasses
- 4 tbsp. applesauce
- 2 tsp. vanilla extract
- 1 egg
Caramel Cream Cheese
- 8 medjool dates pitted
- 4 oz. cream cheese softened
- 1 tsp. vanilla
Caramel Drizzle
- 6 medjool dates pitted
- 1/4 c. water
Instructions
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Preheat oven to 350.
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Mix the dry ingredients in one bowl. Mix wet in another. Add dry to wet and mix only until combined.
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Using a small cookie scoop, scoop the dough into a mini muffin pan. Bake the cookies for about 12-14 minutes. Gently press center to create a cavity. Completely cool before filling.
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For the cream cheese using your high speed blender or food processor, blend together the dates, cream cheese and vanilla until smooth.
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Spoon a tbsp of caramel cream cheese into each cookie cup.
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For drizzle, blend together dates and water until smooth. Add to a ziplock bag and snip the corner. Drizzle over each cookie cup.
Recipe Notes
Gingerbread cookie dough recipe adapted from My Whole Food Life: http://mywholefoodlife.com/2012/11/17/healthy-gingerbread-cookies/