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Dairy
Easy
40 m
Diets 
My dream dessert! These chocolate cookie bowls are rich, soft in the center, slightly crisp around the edges, and perfect for filling with ice cream and your favorite toppings. Even better – they freeze beautifully for an easy make-ahead dessert.
1 egg
3 tablespoons butter or Tonnelli Avocado Oil
2 tablespoons maple syrup or honey
1/4 cup brown sugar or coconut sugar
1 teaspoon vanilla
1 and 1/4 cups Beleaves Flour
1/4 cup + 3 tablespoons Gefen Cocoa Powder
1/2 teaspoon baking soda
pinch of salt
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, whisk together the egg, butter or oil, maple syrup or honey, brown sugar, and vanilla until smooth.
Add flour, cocoa powder, baking soda, and salt. Mix until a soft dough forms.
Divide dough into 12 equal portions and roll into balls.
Generously grease the underside of a muffin tin.
Place each dough ball onto the back of the muffin tin and gently press into an even circle, making sure the dough reaches close to the edges without becoming too thin.
Bake for eight to 10 minutes.
Allow the cookie bowls to cool for about 10 minutes before carefully removing.
Fill with ice cream and your favorite toppings.
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