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Healthier Vegan Chocolate Chip Cookie Cups with Oatmeal and Hazelnuts Recipe

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4.2 from 13 reviews

These healthier chocolate chip cookie cups are a delightful twist on traditional oatmeal chocolate chip cookies, using a blend of unrefined brown and white sugars for a balanced sweetness. Perfectly bite-sized, they can be filled and topped with your favorite ingredients, making them an ideal treat for satisfying sweet cravings. Easy to make and freezer-friendly for up to two months, these cookie cups offer versatility as either hollow cups or stuffed cookies filled with delicious fillings like caramel or Nutella.

Ingredients

Dry Ingredients

  • 1.5 cups rolled oats
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract

Sugar

  • 1/2 cup brown sugar (unrefined preferred)
  • 1/4 cup white sugar

Add-ins

  • 1/2 cup hazelnuts, roughly chopped (optional)
  • 1/2 cup chocolate chips (unsweetened recommended)

Instructions

  1. Mix dry ingredients: In a bowl, combine the rolled oats, all-purpose flour, and baking soda. Set this mixture aside for later use.
  2. Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter together with the brown and white sugar until the mixture becomes soft, creamy, and well combined.
  3. Add eggs and vanilla: Gradually incorporate the lightly beaten eggs into the butter and sugar mixture, followed by the vanilla extract, ensuring thorough mixing at each step.
  4. Combine dry and wet ingredients: Add the oat and flour mixture to the wet ingredients and fold gently but thoroughly to create the cookie dough.
  5. Incorporate add-ins: Stir in the chocolate chips and chopped hazelnuts evenly throughout the batter.
  6. Prepare muffin pan: Grease a muffin or mini muffin pan. Spoon the batter into each cup filling them about halfway, shaping the dough with a scooper or a small shot glass to begin forming the cup shape.
  7. Bake cookie cups: Place the pan in a preheated oven at 180ºC (350ºF) and bake for 12-15 minutes until the edges are lightly golden and the cookie cups are cooked through.
  8. Create the cup shape: Immediately after removing from the oven, press the center of each cookie with a scooper, small jar, or glass to form a well. Allow the cookie cups to cool completely at room temperature in the pan before removing.
  9. Fill and enjoy: Once cooled, fill the cookie cups with your preferred toppings or fillings just before serving for best texture. Alternatively, use the stuffed cookie method by dividing the dough and enclosing your filling inside before baking, suitable especially for mini muffin pans.

Notes

  • Check the full post for various cookie cup filling ideas and frequently asked questions.
  • The stuffed cookie method was added in an update from the original 2019 recipe for additional versatility.
  • Store cookie cups in the refrigerator for 5-7 days or freeze for up to two months to maintain freshness.
  • Fill cookie cups just before serving to prevent the cookies from becoming soft over time due to moisture from fillings.
  • Try fillings such as mini peanut butter cups, Rolos, homemade caramel, or homemade Nutella for a delicious twist.

Find it online: https://bitezly.com/healthier-vegan-chocolate-chip-cookie-cups-with-oatmeal-and-hazelnuts-recipe/