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5 from 1 vote

Vegan Oatmeal Cookie Cups

A vegan low-sugar recipe for Breakfast Cookie Cups, you get to fill them with whatever you like!
Course: Breakfast, Dessert, Snack
Servings: 8 cookie cups
Calories: 138kcal

Ingredients

  • 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 for non-vegans) (42 g)
  • 1/2 tsp vanilla extract
  • 1 cup whole wheat, oat or all purpose flour (gf is desired) (120 g)
  • 1 cup rolled oats (gf if desired) (80 g)
  • 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 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.

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

Calories: 138kcal