These gluten-free, low-calorie cupcakes are filled with egg-less cookie dough. I made these for a recipe video with Business INSIDER – watch it here!
Each cupcake is 102 calories with 3.5g of fat, 11g of carbs, 6g of protein, and only 4g of sugar!
Serves 12 – 102 calories 3.5g F / 11g C / 6g P each
¾ cup coconut flour (84g)
½ cup gluten-free oat flour (56g)
2 scoops vanilla protein powder (56g)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground flaxseed (12g)
1/3 cup baking stevia
¾ cup applesauce (180g)
2 tablespoons coconut oil (28g)
2 tablespoons pure maple syrup (30ml)
1 1/4 cup unsweetened almond milk (300ml)
¼ cup sprinkles (optional)
Combine all dry ingredients in a large bowl. Add wet ingredients and beat just until combined. Fold in sprinkles. Bake in a greased muffin tin at 350 F for 17-20 minutes. Allow to cool, and scoop out a hole in each cupcake for the cookie dough.
Egg-less Cookie Dough Filling (serves 12 – 109 calories 4 F / 17 C / 2 P)
1/2 cup coconut flour (56g)
1/2 cup gluten-free all purpose flour (74g)
2 teaspoons ground flaxseed (4g)
¼ teaspoon salt
1/4 cup maple syrup (60ml)
3/4 cup almond milk (180ml)
1/2 cup chocolate chips (120g)
Combine all dry ingredients. Add wet ingredients and stir until a thick dough forms. Fold in chocolate chips. Form into 12 balls. Place a ball of cookie dough into each cupcake. Frost with frosting of choice (check out The Healthy Cake Cookbook and The Healthy Brownie Cookbook for lots of healthy frosting recipes!)
This recipe, along with some lower calorie cookie dough filling options, are included in The Healthy Brownie Cookbook!
Check out my other eBooks here for tons more healthy dessert recipes 🙂