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!
Small-batch Oatmeal Cookie Cups
Ingredients
- 1/2 cup pumpkin puree, unsweetened applesauce, mashed sweet potato or banana (120 g)
- 2 tbsp coconut oil, melted (28 g)
- 2 tbsp maple syrup (42 g)
- 1/2 tsp vanilla extract
- 1 cup flour (120 g) gf all purpose or oat flour if desired
- 1 cup oats (80 g) rolled or quick
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350F and grease a muffin pan.
- Blend together pumpkin puree, 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.
Notes
- Recommended toppings are yogurt, puddings (chia pudding!), jam (chia jam!) and nut/seed butters. In the pictures I used 1/4 cup 2% greek yogurt, 1 tbsp unsweetened applesauce and 1 tsp almond butter per cookie cup. YUM!
- I’ve made these with whole wheat flour and gf all purpose only, but I have no doubt they will work with oat flour and even almond flour.
- In the pictures, I used pumpkin puree because it’s Fall and I always have a half open can of pumpkin in the fridge!
Nutrition
Hope you love these cookie cups as much as I do!
Leave a comment/rating below and tag #PlentySweet200 on instagram with your photos if you give this recipe a try! <3