With the fresh tastes of peaches and raspberries, these vegan cookie cups are a treat that you will love. These are great as a snack or as a dessert for any event!
Ingredients: 2 cups oat flour. 1/2 cup cocoa powder. 1/4 cup vegan chocolate protein powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup unsweetened almond milk. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.
Instructions: Setting the oven to 350F 175C and putting paper liners in a muffin tin. Mix cocoa powder, protein powder, baking powder, baking soda, and salt in a large bowl with a whisk. Melt some coconut oil and add it to another bowl. Then, add vanilla extract and mix in the almond milk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The chocolate chips should be carefully mixed in. Fill up every muffin pan cup three quarters of the way to the top with batter in a spoon. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.
Prep Time: 15 minutes
Cook Time: 20 minutes
formazione irecoop toscana
