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Indulge your sweet-tooth with these gluten-free, naturally sweetened Paleo Cookie Dough Cupcakes! You will love the taste of these delicious cupcakes!
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These are probably my favorite paleo cupcakes that I have made! I mean, who doesn’t love cookie dough? And it’s a bonus that these are gluten-free and made with natural sweeteners! I made these paleo cookie dough cupcakes for game night a couple of weekends ago and they were delicious!
How fun do these gluten free cookie dough cupcakes look? I just loved the look of them, and I loved the taste even more! These paleo cupcakes weren’t too rich and the sweetness wasn’t too overpowering, but they were a tasty indulgent treat that is perfect for those of us who can’t tolerate gluten very well.
These cupcakes were fun to make, and the cookie dough center made these taste even better! It was a nice surprise to bite into. I hope you enjoy these Paleo Cookie Dough Cupcakes as much as we did!
Indulge your sweet-tooth with these gluten-free, naturally sweetened Paleo Cookie Dough Cupcakes! You will love the taste of these delicious cupcakes!
- 1/4 cup grass-fed butter softened
- 1 Tbsp coconut milk
- 2 Tbsp honey
- 3/4 cup almond flour
- 1 tsp vanilla
- 1/4 cup Enjoy Life chocolate chips
- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 4 eggs
- 1/4 cup grass-fed butter melted
- 1/3 cup honey
- 1 Tbsp coconut milk
- 1 tsp vanilla
- 6 Tbsp grass-fed butter softened
- 2 Tbsp coconut milk
- 1/4 cup honey
- 2 Tbsp arrowroot powder
- 1/4 tsp vanilla
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MAKE THE COOKIE DOUGH BALLS: In a large mixing bowl, mix together the butter, coconut milk, honey, almond flour and vanilla for the cookie dough until well combined. Add in the chocolate chips and fold into the mixture. Roll into balls about 3/4 inch in diameter. Place in the freezer and freeze for at least 30 minutes, until frozen and firm.
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MAKE THE CUPCAKES: Preheat an oven to 350 degrees Fahrenheit. In a large mixing bowl, add the almond flour, salt and baking powder and mix until well combined. In a separate bowl, beat together the eggs, honey, butter, coconut milk and vanilla. Pour the wet ingredients into the dry, and mix until everything is well combined.
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Line a cupcake pan with cupcake liners. Fill each liner about 2/3 the way full. Drop a cookie dough ball into the center of each cupcake. Bake the cupcakes for 15-17 minutes, until a toothpick inserted in the outer edges of the cupcakes comes out clean. Let the cupcakes cool completely before icing.
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MAKE THE FROSTING: In a medium bowl, add the butter (make sure it is only softened, not melted) and honey until it is smooth and creamy. Add in the arrowroot powder, coconut milk, vanilla and mix until combined.
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Frost each of the cupcakes with the frosting. Sprinkle the mini chocolate chips over the tops. Garnish with a mini gluten-free cookie (if desired). Enjoy!
