1/2 cup So Delicious ® vanilla flavored coconut milk
1/4 cup lemon juice
1/4 cup sugar
Coat cupcake pan with oil or use cupcake liners.
Crush the cookies and line the bottoms of each cupcake so you don't see the pan.
Mix the flour, baking soda, sugar, lemon juice, vanilla.
In a separate measuring cup mix coconut milk and orange juice together and pour into dry batter. Can you more or less of the liquid depending on the consistency.
Pour in cupcake tin and spread chocolate chips over.
Bake at 350 °F for 20 minutes or until dry inside.
Other variations you can make with applesauce, coconut flakes, mashed bananas, oat milk or oats. Super easy!
Can use applesauce to substitute any liquids. Can leave out sugar, cookies or chocolate if too much sugar.
Use any safe chocolate chip cookies and chocolate chips that are safe for your allergy set. I used Enjoy Life Foods ® cookies and chocolate chips which are free of the top 8 most common allergens.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.