138 cal, 21C/5F/3P/4S.
These healthy oatmeal cookie cups are the cutest healthy treat for a brunch party or even dessert. Really just depends on whether you fill them with yogurt or ice cream!
The idea of cookie cups have been on my mind for a while. The recipes I see for them are always filled with butter, sugar and refined flours though. But the idea is so flippin cute!! And I have FOMO. Serious Breakfast FOMO!
So I picked up my healthifying magic wand and swirled it in the air 3 times (oh, you didn’t know that’s how I do this? 🧙♂️) AND THERE THEY WERE Gluten-free, dairy-free, egg-free, vegan cookie cups made with simple fruit/veg, oats, a little touch of maple syrup and coconut oil.
I mean if I’m gonna fill them with delicious yogurt and drizzle with rich nut butters and whatnot, I don’t need the cups themselves to also be over the top decadent cookies. So these ended up being a perfectly balanced treat that totally checked my need for a cutesy breakfast. And they were absolutely yummy!
My cookie cups were meant for breakfast so I filled them with greek yogurt, topped with homemade apple butter and a little drizzle of almond butter. I’m curious what you will come up with but I’m filled with ideas already. Fruit and little scoop of ice cream and/or chocolate/caramel sauce would make an amazing dessert for example!
- 1/2 cup unsweetened applesauce, pumpkin puree, mashed sweet potato or banana* (120 g)
- 2 tbsp coconut oil melted (28 g)
- 2 tbsp maple syrup or honey (42 g)
- 1/2 tsp vanilla extract
- 1 cup any flour* including gluten-free all purpose (120 g)
- 1 cup rolled oats, gluten-free if you prefer (80 g)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
Toppings (are they fillings or toppings? hmm):
- 1/4 cup greek yogurt
- 1 tbsp apple butter or any fruit preserve
- 1 tsp any creamy nut/seed butter
Makes 8 cookie cups. Preheat oven to 350F and grease a muffin pan. Blend together applesauce, oil, syrup, vanilla. Whisk together flour, oats, baking powder, cinnamon, salt. Combine the two to form an oatmeal cookie dough. Divide into 8 and press like cups into the muffin tin. Bake 10-15 minutes until cookie cups are set in the center and lightly browned around the edges. Let these cool completely. Fill each cookie cup with your choice fillings and enjoy! You can keep leftover cups refrigerated or freeze. They will stack nicely 🙂
(*) I used pumpkin puree because it’s Fall and I always have a half open can of pumpkin in the fridge!
(**) I’ve made these with white whole wheat flour and gf all purpose only, but I have no doubt they will work with oat flour and even almond flour.
Hope you love this recipe and tag me on instagram with your photos! ❤