“Dayum girl” was my thought when I executed this recipe.

I don’t like to toot my own horn but for some reason I was gosh darn satisfied with these. Both taste and looks-wise, they hit that spot.

Just a recent photo dump of quality moments in this engineer / food blogger’s life.

It’s a rare thing as a food blogger to be fully satisfied with your products but today is a lucky day and I’m proud. Usually when I’m really proud though it does horribly online so let’s see what happens.

Do try them and tell me what you think!

Print Recipe

4.88 from 8 votes

Small-batch Chocolate Cookie Cups

Prep Time5

Cook Time12

Filling Time10

Course: Dessert, Snack

Keyword: chocolate, cookie cups, easy recipes, gluten-free, low sugar, nut butter, plant-based, small-batch, tahini, vegan

Servings: cups

Calories: 95kcal

Equipment

Muffin pan, I used a mini muffin pan

Ingredients

1/4 cup nut/seed butter (64 g) I used tahini, but also tested with almond butter
2 tbsp maple syrup (42 g)
1/3 cup flour (40 g) gf all purpose if desired
1/4 tsp baking soda
drop of vanilla extract
pinch of salt

Chocolate filling

2 tbsp chocolate chips (30 g)
1 tbsp nut/seed butter (16 g) I used tahini, but also tested with almond butter

Instructions

Preheat oven to 350F and grease your muffin pan or line with liners.
In a small bowl mix tahini, maple syrup, vanilla. In a mug/bowl whisk together flour, baking soda, salt.
Add dry into wet and combine into a soft cookie dough. If for some reason this is too dry, add 1 tsp water at a time until it's soft cookie dough consistency.
Press and flatten about 1 tbsp cookie dough into each muffin.
Bake 12 minutes until just starting to brown.
Take cookie cups out of the oven and immediately press down the middle to turn them into tiny bowls (I used the back of a pestle but you can use a spoon too).
While the cookie cups are cooling, microwave together the chocolate filling ingredients 30 sec at a time and stirring in between until completely smooth.
Add 1 tsp filling into each cookie cup and refrigerate/freeze to set the chocolate.
Enjoy your chocolate cookie cups!

Notes

I have made these with tahini and almond butter. You can use any nut/seed butter in this recipe but if it’s too thick (not creamy enough) you might end up with a crumbly/dry dough and have to correct with a few drops of water. Do not despair, they will bake beautifully!
You can make 9 mini and 4-5 regular muffin pan sized cookie cups. The baking time will be about the same for regular sized ones.