festive sugar cookie cups

Festive Sugar Cookie Cups make an adorable treat for any holiday! They have an almond flour sugar cookie base, cashew butter caramel filling, and are topped with white chocolate and holiday sprinkles! They can be made vegan, gluten-free, and refined sugar-free but nobody will ever know! (There’s a nut-free, oat flour version, too!)

I have a thing for mini desserts.. they just do something to me and are so cute! Especially little cookie cups – they are perfectly portioned and they make the best dessert for holidays and get-togethers! I used to always make hot chocolate cookie cups, but wanted to switch things up this year and these cuties were born!

Many sugar cookie recipes are made with pie filling, cream cheese filling, or a fruity filling like fresh fruit or lemon curd. Because I was making these for the holidays, I wanted to create something a little more festive, so I went with something similar to my healthy Twix Cups! Think, sugar cookie/shortbread base, creamy caramel-like filling, topped with white chocolate and Christmas sprinkles!

Sugar cookie cup recipe video

Why you’ll love this recipe

• Great for any holiday or occasion! Switch up the color of sprinkles for the Fourth of July, St. Patricks day, or even use pastel sprinkles for a cute Easter dessert!
• Dietary friendly: These cookie cups are naturally gluten-free, dairy-free, vegan, and refined sugar-free, but can also be made nut-free so everyone can enjoy!
• Ease: They are SO easy and require minimal ingredients and effort. Besides being patient while they chill, they take no time!

How to make healthier sugar cookie cups

Equipment

• Mixing bowl
• Spatula
• Mini muffin mold/pan: I highly recommend using a silicone pan as it’ll make the entire process a breeze!

Ingredients

• Almond flour: This makes an incredible shortbread cookie base! If you can’t consume almond flour, you can use both cashew flour and tiger nut flour as a 1:1 substitute. I will also leave an oat flour base in the recipe card!
• Maple syrup: Any sticky sweetener will work (honey, agave, etc).
• Cashew butter: I prefer to use cashew butter as it has the most neutral flavor out of all the nut butters, however almond butter is also delicious! Sunflower seed butter will work as a nut-free option! If you want an even more festive feel, try GroundUp’s Snickerdoodle nut butter (code: DANI10)
• Coconut oil: Avocado oil also works!
• Vanilla & sea salt
• White Chocolate chips: For vegan white chocolate chips, I recommend the brand Pascha. For refined sugar-free white chocolate, try Lily’s – it’s delicious!
• Sprinkles: I use all-natural sprinkles!

Steps to make sugar cookie cups

1. First, mix together the base ingredients. Then divide the dough amongst a mini cupcake tin or mold. Bake.
2. While the bases are baking, mix together the filling ingredients.
3. Once the bases have cooled, divide the filling amongst the tray, leaving a little less than 1/3 of space in each one for chocolate.
4. Melt the chocolate until smooth. Then divide amongst the tray, covering the fillings. Add sprinkles.
5. Pop in the freezer to set!

Recipe variations

• Use milk or dark chocolate and stir some chopped peanuts into the filling.
• Stir chopped pecans into the caramel center before adding to the cups for a caramel pecan flavor.
• Raisins or chopped dates are delicious, chewy surprises when stirred into the filling and topped with the white chocolate!
• Add some cinnamon to the base and omit the almond.

Storing leftovers

Store leftovers in an air-tight container in the freezer. You can let them sit on the counter for a few minutes if you want a softer texture!

More healthy holiday recipes you’ll love!

• Healthy twix cups
• Healthy homemade cookie butter
• Snickerdoodle marshmallows (paleo)
• Pumpkin spice infused maple syrup
• Vegan pumpkin twix bars
• Snickerdoodle Creme Pies (paleo)
• Paleo Millionaire’s shortbread bars
• Easy, Healthy Banana Pudding (vegan & paleo)

If you try this recipe, it’d mean the world ot me if you left a star rating and review below and tag me in your creations on Instagram @danishealthyeats!

Festive Sugar Cookie Cups

Festive Sugar Cookie Cups make an adorable treat for any holiday! They have an almond flour sugar cookie base, cashew butter caramel filling, and are topped with white chocolate and holiday sprinkles! They can be made vegan, gluten-free, and refined sugar-free but nobody will ever know! (There's a nut-free, oat flour version, too!)

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 18

Ingredients

  

Cookie base

• 1 cup almond flour *tiger nut flour works for nut-free or there is an oat flour option below.
• 3 tbsp maple syrup
• 2 1/2 tbsp coconut oil, melted
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• pinch of sea salt

Filling

• 1/2 cup cashew or almond butter  *use sunflower butter or granola butter for nut-free
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 3/4 tsp vanilla extract & good pinch of sea salt

Chocolate topping

• 1 1/4 cups white chocolate chips or chopped white chocolate bars
• 2 tsp coconut oil (helps thin the chocolate)

Oat flour base (almond free)

• 1 cup rolled oats (or about 3/4 cup oat flour)
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 tsp almond extract
• 1 tsp vanilla extract & pinch of sea salt

Instructions

 

• Preheat the oven to 325F.If using a metal mini muffin pan, I recommend using mini muffin liners or else you'll have trouble popping them out of the mold. I like to use a silicone pan – you don't even have to spray it with oil or anything!
• Mix together the base ingredients until the dough forms. It may seem like it won't come together at first, but it will! Divide the dough amongst the pan, filling each crevice about 1/3 of the way full.
• Bake for 8-10 minutes until slightly golden around the edges. Remove from the oven and cool completely. While the bases are baking, combine all of the caramel filling ingredients in the bowl, mixing until smooth. Once the bases have cooled, add some of the caramel filling to each base, leaving a little less than 1/3 for the chocolate. Pop the tray in the freezer for 10 or so minutes to firm up.
• Melt the chocolate using the double-boiler method or in the microwave by adding the chocolate & oil together in a bowl and heating in 30 second increments, stirring well between each, until smooth. Fill the remaining 1/3 of each cup with the chocolate, covering the filling.
• Place in the freezer for at least 2-3 hours to firm up, before popping them out of the pan.
• Store cups in an air-tight container in the freezer! You can let them sit out for 5 minutes or so before enjoying if you want a gooier/softer cup!

Oat flour version

• Blend the oats into flour consistency, in a high powered blender. Then mix together with the remaining ingredients to form the dough. Follow the rest of the instructions above!

Video