These adorable mini cookie cups are made with an almond flour cookie crust, filled with coconut whipped cream and topped with a homemade strawberry lemon compote. They are vegan, gluten free and dairy free.
A few of my family members have various food allergies and sensitivities so I always have to keep those in mind whenever I’m in charge of dessert. I love replacing all purpose flour with various gluten free flours whenever I can. I also usually keep Bob’s Red Mill Almond Meal/Flour on hand for making macarons because it always produces excellent results but lately I’ve been using it in a lot more different ways.
You won’t be able to tell by tasting these delectable little bites but these mini strawberry lemon cookie cups are gluten free, dairy free and vegan.
The gluten free cookie base is made with almond flour which I find not only helps give it that soft and chewy texture but it also adds a nice and subtle nutty flavor.
The cookie cups were made in a mini muffin tin since mini desserts are always so much cuter and more fun to eat. In order to keep them vegan, I replaced the egg with a flax egg but feel free to use a conventional egg at room temperature if you prefer.
They’re filled with a dairy free coconut whipped cream and topped with a spoonful of homemade strawberry / lemon compote.
These cookie cups will make an elegant and adorable sweet treat to serve at your Easter celebration or for any other spring or summer dessert table!
This post is sponsored in partnership with Bob’s Red Mill. Thank you for supporting the brands and companies I value. For more delicious recipes and a coupon for $1.00 off any product, please visit BobsRedMill.com!