Chocolate Peppermint Cookie Cups (vegan & gluten free)
These vegan and gluten-free Chocolate Peppermint Cookie Cups are a festive holiday dessert filled with rich chocolate ganache and sprinkled with crushed candy canes.
Ingredients
- 1 cup almond flour
- 1/4 cup oat flour
- 1/4 cup cocoa powder
- 3 tablespoons unsweetened applesauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/4 cup non-dairy milk
- 1/2 teaspoon peppermint extract
- crushed candy canes, to garnish
Instructions
- Preheat the oven to 350°F.
- Add the almond flour, oat flour, cocoa powder and salt to a mixing bowl and whisk until combined.
- Add in the 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 mold. Once cooled, remove the cookie cups from the mold 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.
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