Small-batch Oatmeal Cookie Cups

5 from 1 vote

Small-batch Oatmeal Cookie Cups

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: breakfast, breakfast cookies, cinnamon, cookies, easy recipes, fall baking, gluten-free, low sugar, oatmeal, oats, plant-based, pumpkin, pumpkin spice, small-batch, vegan

Servings: cookie cups

Calories: 145kcal

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