Ingredients

For almond cookie cups:

• 2 1/2 cups almond flour
• 3 tablespoons coconut flour
• 1/2 cup coconut sugar
• 1/2 tsp sea salt
• 3/4 tsp baking soda/li>
• 1 egg
• 1 egg white
• 1/4 cup coconut oil, softened
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 drops almond extract
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup dairy-free dark chocolate chips

For the topping:

• 2 pints of your favorite ARCTIC ZERO flavor such as Purely Chocolate

Serving Size

1. Preheat oven to 325° F.


2. Grease a regular muffin pan with coconut oil and set aside.


3. In a large bowl, combine almond flour, coconut flour, coconut sugar, sea salt and baking soda.


4. In a small bow, combine egg, egg white, coconut oil, applesauce, vanilla and almond extracts.


5. Add wet ingredients to the dry ingredients and mix until combined. Stir in chocolate chips.


6. Refrigerate dough for 20 minutes to make it easier to form the cups.


7. Spoon 2 heaping tablespoons of dough into each muffin tin. Using plastic gloves, flatten dough in each tin with fingers. Then, using your finger, make a hole in each cup, pressing the dough to the sides of the tin. Be careful not to poke a hole through to the bottom. As the cookie cups bake, the holes will slightly lose their shape, however, you will make the holes larger once they are partially baked.


8. Bake for 15 minutes.


9. Remove from oven. Using the rounded bottom of an ice cream scooper, create a large hole about 1/2 inch deep inside each cookie.


10. Place pan back in the oven and bake for an additional 5 minutes.


11. Remove pan from oven and let cool completely on wire rack before removing cups from pan. Use a knife around the edges to carefully loosen cups from pan.


12. Fill each cookie cup with 2 mini scoops of your favorite flavor of ARCTIC ZERO®.