Have you tried store-bought cookie cups..? They taste great but are loaded with refined sugars and flour. These Chocolate Caramel Cookie Cups are made using vegan and gluten-free ingredients that are a lot healthier than refined ingredients.
Ingredients to make Chocolate Caramel Cookie Cups
For Cookie Cups,
- Gluten-Free Flour
- Almond Flour
- Chia Seeds
- Salt
- Maple Syrup
- Vanilla Extract
- Coconut Oil
- Dark Chocolate Chips
For Vegan Caramel Filling,
- Peanut Butter
- Maple Syrup
For Chocolate Filling,
- Dark Chocolate Chips
- Coconut Oil
*If you have gluten intolerance, please double-check the ingredients before use. Gluten intolerance can be deadly to some.
How to make Homemade Vegan Caramel?
There are a handful of ways to make vegan caramel at home, and I used the simplest one for this recipe. Instant one is by combining 2 parts of peanut butter with 1 part of maple syrup, it tastes great and works in recipes that do not need baking. There are some other recipes over the internet where they use coconut cream with coconut sugar, and also some traditional cooktop caramel recipes. For these Chocolate Caramel Cookie Cups, the instant vegan homemade caramel works great!!
If you want the caramel to be smooth like silk, use natural smooth peanut butter. I used the chunky peanut butter in this recipe as I prefer the crunchiness.
How to make vegan Chocolate Caramel Cups?
- Mix peanut butter and maple syrup in a small bowl and keep aside. This is our vegan caramel.
- In a medium-sized bowl, add all the dry ingredients for cookie cups and mix without lumps. Add wet ingredients and make a soft dough.
- Fold in chocolate chips.
- Divide the dough into 6 equal parts and transfer to the greased muffin pan. Press with fingers to make a cup shape.
- Bake at 350 F for 10-15 mins. When Cookie cups are still hot press lightly in the center of cups with a round spoon ( just to get a perfect cup shape, optional ).
- Let the cookie cups cool completely before adding caramel and chocolate.
- In the meantime, melt chocolate chips and coconut oil in a microwave for 30 seconds and mix with a spoon to get a smooth texture.
- When cookie cups are cool, remove from muffin pan and add 1-2 tbsp of vegan caramel and top with melted chocolate.
- Let chocolate set for 10 mins and enjoy!!
Chocolate Caramel Cookie Cups
Ingredients
Vegan Caramel
- 3 tbsp Peanut Butter
- 1 1/2 tbsp Maple Syrup
Chocolate Syrup
- 4 tbsp Chocolate Chips dark
- 1 tsp Coconut Oil
Cookie Cups
- 3/4 cup Gluten-Free Flour check notes above
- 1 cup Almond Flour
- 1 tbsp Chia Seeds
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1/4 cup Maple Syrup
- 3 tbsp Coconut Oil
- 1 tsp Vanilla Extract
- 3 tbsp Chocolate Chips Dark
Instructions
- Mix peanut butter and maple syrup in a small bowl and keep aside. This is our vegan caramel.
- In a medium-sized bowl, add all the dry ingredients for cookie cups and mix without lumps. Add wet ingredients and make a soft dough.
- Fold in chocolate chips.
- Divide the dough into 6 equal parts and transfer to the greased muffin pan. Press with fingers to make a cup shape.
- Divide the dough into 6 equal parts and transfer to the greased muffin pan. Press with fingers to make a cup shape.
- Bake at 350 F for 10-15 mins. When Cookie cups are still hot press lightly in the center of cups with a round spoon ( just to get a perfect cup shape, optional ).
- Let the cookie cups cool completely before adding caramel and chocolate.
- In the meantime, melt chocolate chips and coconut oil in a microwave for 30 seconds and mix with a spoon to get a smooth texture.
- When cookie cups are cool, remove from muffin pan and add 1-2 tbsp of vegan caramel and top with melted chocolate.
- Let chocolate set for 10 mins and enjoy!!
