Oat and Chocolate Cookie Cups
No bake chocolate and oat cookie cups don’t need selling. When you’re this charming, who needs promoting? We’re slightly obsessed with these. They’re treats with benefits. We like them with chocolate splodges and maybe some dried berries pressed on top. Goji and blueberries are excellent.
The idea for these no bake cookie cups came from Food Network’s The kitchen. Several weeks ago, Katy shared one of her most loved childhood recipes that went by the name of cow-pile cookies? Odd as that sounded, the no bake method was a hook. Never one to scoff at easy recipes, I knew these chocolate cookies would be happening soon…. When a sweet craving hits and instant gratification is needed, this is the recipe you need.
Ten minutes later the baking sheet was lined with chocolate oat cookies. Obviously no one waits for cookies to cool so I ate the first one hot, the second lukewarm and the third, cooled. I’ve adapted the recipe to make it wholesome and healthy.
I’ve swapped the butter for coconut oil, reduced the sweetness and replaced the sugar with maple syrup. A handful of almond flakes and nut butter added crunch and flavour. Instead of flat cookies, I pressed the mixture into mini muffin tins to make bite sized cookie cups. If you don’t have mini muffin tins, just spoon the cookie mixture onto a greased baking sheet and leave to cool.
Chocolate and Oat Cookie Cups
- 3 tablespoons (45ml) cocoa powder
- 1/4 cup (60ml) almond or any other nut butter
- 2 tablespoons (30ml) almond milk
- 3 tablespoons (45ml) coconut oil, melted
- 1/4 cup (60ml) maple syrup
- pinch of salt
- 1 cup porridge oats
- 1/2 cup whole rolled oats
- 1/2 cup almond flakes
- 50g vegan dark chocolate, melted
- 1 tablespoon of each, dried blueberries and goji berries
- In a saucepan, combine the cocoa, nut butter, milk, coconut oil, maple syrup and salt. Bring up to the boil, whisking all the while.
- Remove from the heat and stir through the oats and almond flakes.
- Place tablespoon amounts onto a prepared baking sheet or press into a greased 12-hole mini muffin tin. Chill until firm before un-moulding.
- Spoon a small amount of melted chocolate onto each cookie cup and stud with berries and set aside until firm.
- Store in an air-tight container in the fridge.
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