Question… What is the only type of shot that IS APPROPRIATE to take anytime of the day?

Well, given the title and pictures of this blog post, you can probably guess that it is a…

**DRUM ROLL PLS

A C🍪🍪KIE SHOT!

These shots aren’t like a shot of tequila. Aside from the obvious – you won’t gag it down – they involve a bit more work. IMO, they are SO WORTH IT.

I reused the recipe from my “how to make cookies m…oist” blog post because the recipe is DELISH and has AHTK approved ingredients.

The healthy ingredients in this recipe do sound questionable but just trust me…

My dad helped me photograph these cookie shots. When we finished our little photoshoot, we clinked our cookie shot glasses and took a milk shot together.

Bob approved of these cookie shots so that’s when you KNOW its real !!

It’s the most innocent shot one could take – right??

If you want to spice things up AND you’re of age, you could sub the milk for one part Rumchata or Bailey’s and one park milk… The nutrition for Rumchata and Bailey’s isn’t really AHTK approved but diluting it with milk makes it a little bit lighter.

A few tips before we jump into the recipe:

1. Be super careful when popping the cookie out of the mold – take your time to make sure that the cookies don’t crack when removing them from the mold
2. It’s better to over-bake than under-bake – remember these aren’t meant to be gooey cookies ( i’m team gooey cookie with the exception of these cookie shots ) because they need to have a strong structure
3. You MUST coat the ENTIRE interior of the cookie shot with chocolate – THIS IS SO IMPORTANT. You don’t want your shot to leak out of the cookie !! If you slightly crack your cookie when removing it from the mold, you might be able to salvage it by using the melted chocolate as a glue
4. If you are concerned about cracking all of your cookies – double up on the recipe so you can practice removing the cookies from the mold

Recipe

• 1/2 cup almond flour
• 1/4 cup tahini
• 1/4 cup cashew butter
• 1/4 cup ChocZero’s high fiber maple syrup
• 1/2 cup Lily’s Dark Chocolate ( low in sugar ) + 2/3 cup for inside molding
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1 egg
• 1 tsp vanilla
• coconut oil spray

Directions

1. Preheat the oven to 350°F
2. Mix dry ingredients in a medium size bowl ( not including the chocolate chips ).
3. Mix wet ingredients in a medium size bowl.
4. Make a well in the with dry ingredients and pour in the wet ingredients.
5. Mix until well combined.
6. Fold in chocolate chips.
7. Spray silicone shot mold very well with coconut oil spray.
8. Use about 1-1.5 T of cookie dough and place it into one shot glass mold and push into the shot mold. Make sure to fill in all the gaps so your cookie glass doesn’t have any holes.
9. Add more dough until 5 glasses are full and the base of the cookie shot is completely covered.
10. Place silicon mold on a baking sheet.
11. Bake for 20-25 minutes.
12. When the cookie molds are slightly cooled, cut off the excess “muffin top” from the base of the cookie shot glass with a knife. ( OPTIONAL BUT HIGHLY RECOMMENDED : eat the muffin tops )
13. Cool the cookies to room temperature then place in freezer.
14. Microwave the 2/3 cup of Lily’s dark chocolate chips in 30 seconds intervals until the chocolate is fully melted and smooth. You don’t want to over heat the chocolate chips.
15. Carefully pop the cookie shots out of the mold.
16. Coat the interior of the cookie shots with the chocolate, filling every crevice.
17. Freeze the cookie shot glasses again for another 25 minutes.
18. TAKE SOME ( MILK ) SHOTS!

ANYWAYS, I hope you enjoy your cookie shots!

xx hails