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Hallie Klecker’s Gluten Free Dairy Free Grain Free Chocolate Chip Cookie Cupcakes

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Serves 24 | Prep Time 30 | Cook Time 40

Why I Love This Recipe

This was Recipe #3 in the "Gluten Free Baking With KitchenAid" event.

Hallie Klecker from Daily Bites contributed this recipe.

In her original blog post about these gluten free dairy free grain free chocolate chip cupcakes, she said, "These adorable treats are a marriage of two iconic desserts that seem to please just about everyone: chocolate chip cookies and cupcakes. Talk about a crowd pleaser. Topping the cupcakes with chocolate chip cookies gives an otherwise simple chocolate cupcake a creative spin. The cakes themselves are moist and light, while the creamy coconut frosting lends a layer of smooth decadence."

The mixture of the almond flour and coconut flour boosts the nutritional value of these cupcakes and they are DELICIOUS!

Grab a copy of Hallie's amazing book, The Pure Kitchen - 100 gluten free, dairy free recipes.

Ingredients You'll Need

For the frosting:
1 (14-ounce) can Thai Kitchen coconut milk (full fat), chilled in the refrigerator for at least 12 hours
2 Tbsp powdered coconut sugar (process sugar for about 10 seconds in a coffee or spice grinder until finely powdered)
For the cookies:
½ cup blanched almond flour
¼ cup dairy-free chocolate chips
2 Tbsp agave nectar or dark maple syrup
1 Tbsp coconut flour
¼ tsp gluten free baking soda
For the cupcakes:
¼ cup coconut flour
¼ cup unsweetened cocoa powder
¼ tsp baking soda
¼ tsp gluten free baking powder
6 Tbsp agave nectar or dark maple syrup
3 large eggs
pinch Celtic sea salt


For the frosting:

Carefully open the can of coconut milk.

Use a spoon to scoop the cream from the top of the can into the stand mixer bowl, being careful to leave any liquid at the bottom of the can behind.

Add the powdered coconut sugar and beat for about 1-2 minutes until soft peaks form.

Chill the frosting in the freezer as you proceed with the recipe.

**Freeze the frosting for no longer than 1 hour.

Transfer to the refrigerator for longer storage.

For the cookies:

Preheat the oven to 180 / 350°F.

Line a baking sheet with parchment paper.

In a medium mixing bowl, stir together the almond flour, coconut flour, and baking soda.

Stir in the agave nectar until a thick dough forms.

Stir in the chocolate chips.

Form the dough into 8 small balls with your hands.

Flatten each ball to about ¼-inch thick with your palms and place the cookies on the baking sheet.

Bake for 8-10 minutes, rotating the pan once halfway through the cooking time, until golden brown and just firm to the touch.

Cool completely on the baking sheet.

Roughly chop the cookies into chunks and set aside.

For the cupcakes:

Keep the oven set at 180 / 350°F.

Line 8 cups of a standard muffin pan with paper liners.

In a medium bowl, whisk the coconut flour, cocoa powder, baking soda, baking powder, and salt.

In a container of your stand mixer, beat together the eggs and agave nectar on a medium speed.

With the machine running, add the flour mixture and beat to combine thoroughly.

Divide the batter among the lined muffin cups.

Bake for about 22-25 minutes, rotating the pan once halfway through the cooking time, until a toothpick inserted into the center of a cupcake comes clean.

Cool completely in the pan.

Frost the cupcakes with the coconut cream frosting.

Top each cupcake with chopped cookies and DEVOUR! YUMMO!

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