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Spiced Pear Gingerbread Cookie Cups

Spiced Pear Gingerbread Cookie Cups

5 from 1 reviews

With a gingerbread cookie base, topped with spiced pears and molasses coconut cream, these Spiced Pear Gingerbread Cookie Cups make the perfect Christmas dessert!

Ingredients

For the gingerbread cookie cups:

For the spiced pears:

For the coconut molasses cream:

Instructions

Preparing the gingerbread cups:

  1. Pre-heat the oven to 375 degrees and grease a regular-sized 12-cup muffin pan.
  2. In a large bowl, add the almond butter and coconut oil and beat with an electric mixer on high-speed until well combined (approximately 3-5 minutes). On a medium speed, add the molasses and beat for about 30 seconds. Then, add the sugar and beat for another 30 seconds. Finally, add the egg and beat until the mixture is well combined and creamy. You may need to scrape down the sides of the mixing bowl as you go.
  3. In a separate bowl, sift together the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt.
  4. With the mixer on a low-speed, gradually add the dry mixture to the wet mixture and beat until a dough forms.
  5. Roll the dough into 12 balls and press into the prepared muffin cups. Using your fingers, shape the dough around the sides of the muffin cups to form little cups.
  6. Bake in the pre-heated oven for 5 minutes. The cups will puff up a bit. Remove from the oven and carefully press down the cups with a teaspoon in order to maintain the cup shape. Place back in the oven and bake for another 3 – 5 minutes, or until the edges of the cups are slightly browned. (Do not over-bake as the cups will continue to firm up once removed from the oven).
  7. Remove from the oven, and let the cookie cups sit for 15 minutes before transferring to a cooling rack to cool completely.

Preparing the filling and assembling the cookie cups:

  1. Add the chopped pears to a greased frying pan, and toss with the lemon juice, coconut sugar and spices. Cover and cook on low heat for 15-20 minutes, or until the pears are tender. (Stir occasionally to ensure the pears do not burn on the pan). Remove from heat and let cool.
  2. To prepare the coconut molasses cream, refrigerate the can of coconut milk overnight. Scoop the solidified coconut milk off the top and add to a bowl along with the molasses and spices. Beat on high with an electric mixer for 3-5 minutes, or until the coconut milk is creamy.
  3. Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut. Store any leftovers in the refrigerator and enjoy within a day.

Notes

  1. If you’re planning to make these Spiced Pear Gingerbread Cookie Cups for an event, they are best made the day of. Once assembled and refrigerated, the cookie cups lose some of their crispy texture. You can also make these a day in advance and assemble when ready to eat. Just store the pears and coconut cream separately in the refrigerator and the cookie cups in an airtight container on the counter.