Chocolate Peppermint Cookie Cups (vegan & gluten free)

Megan
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These Chocolate Peppermint Cookie Cups are perfect for the holidays! A chocolate cookie base filled with chocolate ganache & sprinkled with crushed candy canes.

These Chocolate Peppermint Cookie Cups are perfect for the holidays! A chocolate cookie base filled with chocolate ganache & sprinkled with crushed candy canes.

Why You’ll Love These Chocolate Peppermint Cookie Cups

These Chocolate Peppermint Cookie Cups are perfect for the holidays! A chocolate cookie base filled with chocolate ganache & sprinkled with crushed candy canes. close up shot of filling

What You Need to Make Them

How To Make Chocolate Peppermint Cookie Cups

These Chocolate Peppermint Cookie Cups are perfect for the holidays! A chocolate cookie base filled with chocolate ganache & sprinkled with crushed candy canes.

Chocolate Peppermint Cookie Cups (vegan & gluten free)

These Chocolate Peppermint Cookie Cups are perfect for the holidays! A chocolate cookie base filled with chocolate ganache & sprinkled with crushed candy canes.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 7 cookie cups
Author: Megan

Ingredients

Instructions

  • Preheat the oven to 350°F.
  • Add the almond flour, oat flour, cocoa powder and salt to a bowl and whisk until combined.
  • To the same bowl, add the wet ingredients: applesauce, maple syrup and vanilla extract. Mix with a spoon until combined and a slightly sticky dough forms.
  • Add 2 tablespoons of the dough into silicone cupcake molds or a greased mini muffin pan and press it into the bottom of the pan. Then, use your fingers to press the dough up and along the sides of the pan to make a cup shape.
  • Bake for 20-25 minutes. Remove from the oven and let cool in the pan. Once cooled, remove the cookie cups from the pan and place on a serving dish.
  • Make the chocolate ganache by adding the vegan chocolate chips and non-dairy milk to a bowl. Melt in the microwave for 30-60 seconds. Add the peppermint extract and stir until combined.
  • Evenly spoon the chocolate filling into cookie cups and top with crushed candy canes. The filling will set more as it cools.

Video

Notes

  • Instead of maple syrup, feel free to use agave.
  • Vegan chocolate chips - I always use Hu Chocolate – it’s made with clean, organic ingredients that are vegan, gluten free, and refined sugar free. Be sure to use my code BOOBOO for a discount.
  • Non-dairy milk - I typically use soy milk, but any non-dairy milk will work.

Nutrition information is automatically calculated, so it should only be used as an approximation.

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