Chocolate Chip Cookie Cups


  • 1 ¾ C. Gluten-free Baking Flour
  • 1 t. Baking Soda
  • 1/4 t. Baking Powder
  • 1/2 t. Coarse Salt, plus more for serving
  • ¾ C. Non-hydrogenated Soy Free Shortening, plus 1 Tbsp, divided
  • ½ C. Brown Sugar, packed
  • ½ C. Sugar
  • ½ C. Apple Sauce
  • 1 ½ tsp. Vanilla
  • ¾ C. Free2b Baking & Melting Wafers divided
  • 1 Pint Fresh Raspberries
  • Powdered Sugar, for dusting


  1. Preheat oven to 350 degrees and prepare a mini muffin tin with oil or cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
  3. Reserving 1 Tbsp. shortening, combine the remaining wet ingredients in a separate bowl before folding into the flour mixture. Add ¾ C. baking wafers and incorporate.
  4. Using a small cookie scoop or two spoons, drop 1 ½ inch balls of dough into the wells of the prepared muffin tin. Bake for 8-10 minutes, until just browned.
  5. Allow the cookies to cool in the muffin tin.
  6. Top each cookie cup with 1-2 fresh raspberries and dust the tops with powdered sugar.




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