Oatmeal Cookie Cups

A vegan low-sugar recipe for Breakfast Cookie Cups, you get to fill them with whatever you like!

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 (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

Method:

  1. Preheat oven to 350F and grease a muffin pan.
  2. Blend together applesauce, oil, syrup, vanilla. Whisk together flour, oats, baking powder, cinnamon, salt. Combine the two to form an oatmeal cookie dough.
  3. Divide into 8 and press like cups into the muffin tin.
  4. Bake 10-15 minutes until cookie cups are set in the center and lightly browned around the edges.
  5. Let these cool completely. Fill each cookie cup with your choice fillings and enjoy!
  6. You can keep leftover cups refrigerated or freeze.
  7. Recommended toppings are non-dairy yogurt, puddings (chia pudding!), jam (chia jam!) and nut/seed butters.

 

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BreakfastSnacks

Guest Blogger Elif Yamangil

Hi I’m Elif! I’m a Harvard PhD in computer science and a Google software engineer by day, food blogger by night. See all recipes by Elif

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