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!)
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!