Chocolate Chip Cookie Cups

Ingredients:

• 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

 Directions:

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.