You are probably asking yourself, “What on earth are cookie muffins?” Well, they are what you get when you plan on making cookies but then bake them in a muffin tin. I had planned all along to make cookies, but the batter was more runny than planned. It wasn’t thick enough to roll into balls and bake cookies out of, so I put it in a muffin tin.
Now you know what the heck these cookie muffins are. Though they may sound weird, they are simply amazing. Honestly, they are one of the most delicious and unique recipes I have made in a long time. The combination of almond butter, coconut, and carob chips is delicious.
The ones that I made were done on the outside and then nice and gooey on the inside. I’m a sucker for anything that is gooey or fudge-like. But, if you don’t like that type of texture, you can bake them a little longer and they will be more done in the middle. One thing I know for sure is that no matter how you like them, they are sure to be delicious.
Coconut Carob Cookie Muffins
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Serves: 8
These are the ultimate combination between a cookie and a muffin filled with delicious coconut, almond butter, and carob chips they are sure to satisfy your taste buds!
Ingredients
- 1/2 cup almond butter (or other nut butter)
- 3 tbsp. coconut oil
- 1/2 cup brown sugar, packed
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp. salt
- 1/4 cup carob chips (or chocolate chips)
Instructions
- Preheat oven to 350F. Add almond butter, coconut oil, and brown sugar to food processor. Blend until smooth. Add all remaining ingredients except for carob chips. Blend again until a smooth dough forms.
- Spray a muffin tin with nonstick spray. Scoop batter evenly into 8 spots in the muffin tin. Sprinkle carob chips over the top of each muffin and gently press into batter.
- Bake for about 10 minutes for a soft and gooey center or about 15 minutes for more done muffins. Once done baking, let cool and enjoy!
