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Milk in Cookie Cups

Milk and cookie must be a western tradition as old as Christmas and Santa. Now how about eliminating the milk glass and directly pouring the milk into a cookie cup? The idea is nothing new. You all must have read or heard about Dominique Ansel and his newest invention the 'milk and cookie shots'. No, I am not going to try and recreate those cookie shot glasses, I am just inspired by the idea. What I made today fits the quick'n'healthy's dessert philosophy which is to make it small and simple. Make them simple with as much wholesome ingredients as possible, and as few ingredients in total. Enjoy this wonderful dessert that has an innovative twist on a traditional dessert :)


  • Organic spelt flour - 1/4 cup
  • Virgin coconut oil - 2 Tbs
  • Organic coconut palm sugar - 2 Tbs
  • Organic raw cacao powder - 1 Tbs (optional) 
  • Pure vanilla essence - 1/4 tsp
  • Sea salt - a small pinch
  • Organic milk - 1 Tbs

  • Mix everything well to form a stiff dough.
  • Switch on your toaster oven at 350 degrees (you can use regular oven too, I just wanted save some electricity since this is such a small baking job)
  • Divide into 12 small balls. Put them each into mini cupcake tins. (you might want to grease the cupcake tins with a pat of coconut oil.
  • Gently press in the middle with a wine cork.
  • Bake for 4 minutes, take out, repeat the pressing with cork and put it back in the oven.
  • Bake for 4 more minutes, take out, repeat the pressing with cork and put it back in the oven.
  • Bake for 4 more minutes, take out, repeat the pressing with cork. 
  • Leave them in the pan for 5 minutes.
  • Take each cup out carefully and keep them on wire rack to cool them.
  • Serve with cold milk.
  • There will be some amount of seepage, so just pour milk and gobble the milk in cookie cups in one gulp. 
  • This makes about 12 mini cookie cups. Enjoy :-)





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