My friend Iggy came over for dinner this week, and I knew I just had to make these vegan cookie cups for her. She’s been vegan for about 2 years now, so I wanted to create something that wouldn’t taste good ‘for a vegan’, but would taste good PERIOD. Hence these lil’ Oatmeal Choc Chip Cookie Cups, crisp on the outside but nice and soft on the inside, filled with creamy almond yogurt and some fresh berries to jazz it up.
Vegan – so dairy free and egg free
Option to do them gluten free by using a gf 1:1 flour sub OR using more oats
2 tablespoons brown sugar or sugar replacement (such as stevia)
¼ teaspoon baking soda
¼ teaspoon cinnamon
Pinch sea salt
¼ cup dark chocolate chips
Vegan yogurt (I used an almond based one)
Preheat the oven to 185ºC / 355ºF.
Place all of the ingredients, except for the chocolate chips, into a food processor and blend until combined. Stir in chocolate chips.
Divide the dough into 8 and roll into balls. In a muffin tin, place the ball of cookie dough into the muffin cup and press down and on the sides, moulding the cookie into a the shape of the cup with your hands.
Bake for 12-15 minutes, until golden brown, then remove and let cool.
Serve filled with your fave yogurt and some fresh berries!
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Hi, I'm Teffy, and this blog is all about inspiring a balanced life through delicious and wholesome foods. Healthy eating shouldn't be hard and stressful, it should be easy and fun! It's not about being perfect either, so go ahead and have that chocolate - and that green smoothie too!