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Gluten-Free Chocolate Cappuccino Tarts

  • Prep 30 min
  • Total 1 hr 5 min
  • Ingredients 8
  • Servings 24

Ingredients

Cookie Cups

1
package Immaculate Baking Co.™ gluten free fudge brownie cookie dough
1
tablespoon instant espresso coffee powder
2
teaspoons hot water

Topping

4
oz cream cheese, softened (from 8-oz package)
3/4
cup powdered sugar
1
teaspoon gluten-free vanilla
1/4
teaspoon instant espresso coffee powder
24
chocolate-covered coffee beans (about 1/4 cup)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Tart
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
50mg
2%
Potassium
20mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

No espresso powder? Use regular instant coffee granules instead, but expect a milder coffee flavor.

Looking for a great-tasting chocolate-cream cheese treat? Then check out this cookie tart recipe.

If your hands get sticky while shaping the dough into balls, use plastic kitchen gloves or spray hands with cooking spray.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Directions

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place mini paper baking cup in each of 24 mini muffin cups.
  • 2 Dissolve 1 tablespoon espresso powder in hot water. Place cookie dough in medium bowl; break up with hands. Add dissolved espresso; mix in with hands. Shape dough into 24 (1 1/4-inch) balls. Place balls in muffin cups.
  • 3 Bake 12 to 14 minutes or just until set (do not overbake). Cool 30 minutes. Remove cups from pan.
  • 4 In medium bowl, mix cream cheese, powdered sugar, vanilla and 1/4 teaspoon espresso powder with electric mixer on medium speed until smooth. Using decorating bag or spoon, fill each cookie cup with rounded teaspoonful topping. Top each with coffee bean. Store in refrigerator.

Looking for a great-tasting chocolate-cream cheese treat? Then check out this cookie tart recipe.

Rate and Comment

Looking for a great-tasting chocolate-cream cheese treat? Then check out this cookie tart recipe.