This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
These Chocolate Peppermint Cookie Cups are perfect for the holidays! A chocolate cookie base filled with chocolate ganache & sprinkled with crushed candy canes.
Chocolate and peppermint is a match made in heaven. The flavors scream Christmas time to me. With the holidays right around the corner, I can’t think of a more festive dessert idea! Your guests are definitely going to love these Chocolate Peppermint Cookie Cups.
Made with a chocolate cookie base, filled with a rich and creamy chocolate ganache that’s spiked with a little peppermint extract, and topped with crushed candy canes. You would never know that they are vegan, gluten free, refined sugar free AND oil free.
Whether you’re looking for a fun treat to make with friends and family, or you need a festive recipe to bring to a holiday party, this is it. Everyone is going to love them!
Why You’ll Love These Chocolate Peppermint Cookie Cups
• Made with better-for-you ingredients – this recipe doesn’t contain any dairy, gluten, eggs, refined sugar or oil.
• Amazing flavor – rich, indulgent and delicious. The peppermint flavor is just the right amount of peppermint to pair perfectly with the chocolate.
• Easy to make – all you need are 10 simple ingredients.
• Perfect for the holidays – these delicious & adorable little cups will be a showstopper at your holiday party!
What You Need to Make Them
• Almond Flour – this helps create that super soft, melt-in-your-mouth texture.
• Oat Flour – make your own oat flour by blending up rolled oats or quick oats! Or, buy oat flour.
• Salt – just a pinch to bring out all the flavors.
•Vegan Chocolate Chips – I always use the brand Hu Chocolate – it’s made with clean, organic ingredients that are vegan, gluten free, and refined sugar free. Use my code BOOBOO for a discount.
• Non-Dairy Milk– to make the chocolate ganache for the filling. Any non-dairy milk will work. I typically use soy milk.
• Peppermint Extract – to add the peppermint flavor.
• Candy Canes – to crush up and sprinkle on top.
How To Make Chocolate Peppermint Cookie Cups
Step 1: Preheat the oven to 350°F. Mix together the dry ingredients: almond flour, oat flour, cocoa powder and salt. Next, stir in the wet ingredients: applesauce, maple syrup and vanilla extract. Mix until a slightly sticky dough forms.
Step 2: Press the dough into silicone muffin molds or a greased mini muffin pan and 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. Let cool in the pan/mold. Place on a serving dish.
Step 3: Make the chocolate ganache by melting vegan chocolate chips and non-dairy milk. Stir in the peppermint extract. Add the ganache to the center of each cookie cup.
Step 4: Sprinkle with crushed candy canes and serve!
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.
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.