I came across the greatest bakeware invention — a cookie bowl pan! It enabled me to create these fabulous cookie bowls. I filled them with ice cream and poured chocolate sauce over the top.
Voila! A quick and elegant dessert in less than 20 minutes. The new Cookie Bowl Pan can be ordered at: (click here) Sur La Table.
Here is the recipe:
Gluten-free Chocolate Chip Cookie Bowls
1 package The Pure Pantry gluten-free chocolate chip cookie mix (click here to purchase)
3/4 cup butter or butter alternative (such as Coconut Butter — click here for product)
1 egg or equivalent amount of egg replacer
1 tablespoon good quality vanilla
Preheat oven to 350 degrees. Using electric mixer, cream together butter (or butter alternative) and egg (or egg replacer) until well blended. Mix in vanilla. Add contents of package. Mix well with electric mixer until all ingredients are combined. Place covered bowl with dough in refrigerator for 15 minutes.
Roll out dough on generously-floured surface (you can use rice flour or The Pure Pantry gluten-free All Purpose Baking Mix) to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over each cup bowl of pan, pressing to form smooth surface.
Bake 12–14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.
Let cookie bowls cool completely. Fill with ice cream and/or fresh strawberries, top with chocolate sauce and/or whipped cream.
All photos credited to Sur La Table, www.surlatable.com