I’m partnering with Lakanto® to bring you today’s recipe! I love their monkfruit sweeteners, especially their 1:1 sugar substitutes. They’re so perfect for baking!
Healthy Peppermint Bark Cookie Cups
Ingredients
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ¼ cup (30g) oat flour (gluten-free if necessary and measured like this)
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 6 tbsp (90mL) unsweetened vanilla almond milk, warmed
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ cup (96g) Lakanto Classic Monkfruit Sugar Substitute
- 3 tbsp (42g) chopped white chocolate
- optional: crushed candy canes, for topping
Instructions
- Preheat the oven to 300°F. Coat 12 mini muffin cups with nonstick cooking spray. Line each with 2 strips of parchment paper. (See Notes below!)
- In a small bowl, whisk together the cocoa powder, oat flour, baking powder, and salt. In a medium bowl, stir together the melted butter or coconut oil, almond milk, vanilla extract, and peppermint extract until fully combined. Stir in the Lakanto Classic Monkfruit Sugar Substitute. Add in the cocoa powder mixture, and stir until just incorporated.
- Using a spoon and spatula, drop the cookie dough into the prepared muffin cups. Moisten your fingers with a bit of water, and gently press the cookie dough into the muffin cups until the tops are flat. (Re-moisten your fingers in between each one! See photo underneath the recipe.)
- Bake at 300°F for 8-9 minutes. (Do not overbake! The centers should still feel soft and underdone.) Let the cookie cups cool in the pan for 15 minutes before carefully lifting them out by the parchment paper and transferring to a wire rack to cool completely to room temperature. Then let them rest for at least 1 hour once at room temperature to allow them to fully set.
- Just before serving, carefully peel the parchment paper strips from each cookie cup. Add the white chocolate to a microwave-safe bowl. Microwave for 10-second intervals, stirring after each interval, until fully melted. Spread a small amount of the melted white chocolate on top of each cooking cup, and top with the crushed candy canes (if using).
Notes
Weight Watchers: Old Points = 1; Points+ = 1; Smart Points = 2
The above nutrition information was calculated for the recipe as written, using unsalted butter, 28g of white chocolate, and excluding the crushed candy canes. If any substitutions are made, the Nutrition Information may change.
HOW TO LINE YOUR MINI MUFFIN PAN
The photo below shows you how I lined my mini muffin pan! I arranged each set of two parchment paper strips into an X (rather than a +) so they wouldn’t bump into their neighboring parchment paper strips.
I dropped the cookie dough into each cavity before pressing it down with my fingers. (Remember to moisten your fingers with water first — this cookie dough is really sticky!)
This recipe was sponsored by Lakanto. As always, all opinions, text, photos, and recipe are my own. You can find Lakanto’s products at stores near you using their store locator here!