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–+ servings

Gluten Free Cookie Bowls

Sandi Gaertner
Easy edible gluten free cookie bowls are perfect to put ice cream in.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 16
Calories 297 kcal

Ingredients
  

  • 1 ½ cups Bob's Red Mill 1 for 1 Gluten Free Flour (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • ½ teaspoon cinnamon
  • ¾ cup almond flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup coconut sugar
  • 1 stick butter melted (you can sub coconut oil for butter if you need dairy free.)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 tablespoons flaxseed meal
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, add all dry ingredients and whisk to blend.
  • In a medium bowl, add all wet ingredients and mix well.
  • Pour wet ingredients into dry ingredients and mix well.
  • Use a large spoon or cookie scoop to put dough onto tin.
  • Using your fingers, press dough down sides until the upside down cup is covered with cookie dough.
  • Press base flat so bowl will stand easily on the plate.
  • Make sure there are no exposed areas or the ice cream can melt and drip out.
  • Bake for 15 minutes.
  • Remove and allow to cool.
  • Fill with your favorite flavor of ice cream.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 34gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 51mgSodium: 258mgFiber: 2gSugar: 16g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.