Chocolate Almond Butter Cookie Cups

1 "Flax" egg (1tbsp flaxmeal + 3 tbsp water)
1/4 cup unsalted butter, softened
1/4 cup almond butter

1/2 cup brown sugar
1 tsp vanilla extract
 

1 1/2 cups quick rolled oats

​2/3 cup oat flour

2 tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1 cup Good Pantry Chocolate Buttercream

1/2 cup slivered almonds

1.  Preheat oven to 350F and lightly grease a mini muffin tin.
2. Stir flaxmeal and water in small bowl and set aside until gelatinized (10-15mins).
3. In another bowl, combine oats, oat flour, cocoa, baking soda, and salt.

4. In large bowl, cream together butter, almond butter, sugar and vanilla.

5. Add the flax egg mixture to the butter mixture, mix together until smooth.
6. Gradually fold in dry ingredients into wet ingredients until cookie dough texture. 

7. Fill each tin cavity with approx. 1 tbsp of the cookie dough, then press down lightly until evenly distributed. Bake for 10 minutes.

9. Remove from oven and using a small bottle cap or wooden spoon end, press down into the center of each cookie to create a small indentation.

10. Place cookies back in oven to bake for an additional 5 minutes.

11.  Remove from oven and cool completely before removing from pan.

12. Fill each cookie cup (using piping bag or spoon) with Good Pantry Chocolate Buttercream and garnish with slivered almonds.

13. Serve immediately or keep refrigerated for up to one week.

14. Enjoy!

Recipe created for Good Pantry by: Mirieta Selimovska @thesweetenedpea