July 13, 2016
After French pastry chef Dominique Ansel invented the cronut in 2013, the food world waited to see what he would do next. Would he be the culinary equivalent of a one-hit wonder? In 2014, Ansel answered with the chocolate chip cookie shot—a crisp, golden cookie baked into the shape of a small cup, lined with dark chocolate, and filled with ice-cold milk. There’s no need to stand in an hours-long line to get your hands on the treat though—make your own with this Paleo-friendly recipe. Free of gluten, grains, dairy, and refined sugar, our version still captures the classic chocolate chip cookie taste with a little extra nuttiness from the almond flour.
Yield: 6 cookie shots
Active Time: 20 minutes
Total Time: 1 hour
2 cups almond flour
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup mini dark chocolate chips or chopped dark chocolate
6 ounces dark chocolate
Almond milk, to serve
Preheat oven to 350 degrees and spray 6 silicone or metal baking cups with nonstick spray. A popover pan also works well.
Combine almond flour, salt, coconut oil, maple syrup, and vanilla in a large bowl. Add egg and mix to combine. Fold in chocolate chips.
Press batter into bottom and sides of prepared baking cups to form shot glasses. Bake for 30 minutes until golden and cooked through. Remove from oven and let cool in molds.
Melt chocolate in a bowl set over a pot of simmering water, stirring occasionally. Remove cookie shots from molds or tray and pour a tablespoon or so of melted chocolate into well of each shot. Rotate shot so chocolate evenly coats inside and lip, then pour the excess chocolate back into bowl.
Chill cookies until chocolate is set, about 10 minutes. Fill shots with almond milk to serve.
Photo credit: Paul Delmont
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