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!
Preheat oven to 350.
Mix the dry ingredients in one bowl. Mix wet in another. Add dry to wet and mix only until combined.
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.
For the cream cheese using your high speed blender or food processor, blend together the dates, cream cheese and vanilla until smooth.
Spoon a tbsp of caramel cream cheese into each cookie cup.
For drizzle, blend together dates and water until smooth. Add to a ziplock bag and snip the corner. Drizzle over each cookie cup.
Gingerbread cookie dough recipe adapted from My Whole Food Life: http://mywholefoodlife.com/2012/11/17/healthy-gingerbread-cookies/