top of page

Feel-good cookie cups

I've been making this dessert every Ramadan for the past 3 years - cookie cups. I'll have to admit the 'original' recipe is extremely unhealthy and full of sugar and butter - it was basically cheat meal x100 and was filled with mascarpone and white chocolate. This year I decided to try and make a healthy version of these cookie cups and I'm so proud of how they turned out- sugar-butter-dairy and oil free and extremely delicious too! You'll never guess the ingredients - and your guests will never believe it either!

Cookie cups

Let's start with the filling of the cookie cups. The secret filling is *drum roll* - avocado chocolate mousse! I know what you're thinking "ewww, avocado chocolate mousse? I want the real stuff!" but trust me, you would have never guessed it if you tried it without knowing the ingredients! It's oh so good and creamy and the best part is - no added sugar, butter or dairy!

Here's how to prepare your avocado chocolate mousse:

You will need:

- 2 overripe avocados

- 1 tsp vanilla extract

- 1/4 cup dark chocolate chips

- 1/4 cup agave syrup or honey

- 1/4 cup unsweetened cocoa powder

- Less than 1/4 tsp salt


1-. Melt your dark chocolate chips by placing them in a bowl on top of a pot filled with heated water on medium heat.

2- In the meantime, peel and chop your avocados, place them in your nutribullet or blender with the rest of the ingredients and the melted chocolate chips (they should only take about 3-4 minutes to melt). Blend, and that's it! Pour the avocado chocolate mousse in a bowl, cover and place in the fridge.

Let's make the base now - the cookie cups. Here's how you can make 12 of these beauties:

You will need:

- 1 cup rolled oats (I used oat flakes so they’re smoother and nicer for baking)

- 3/4 cup whole wheat flour

- 1 tsp baking powder

- 1/4 tsp salt

- 1 large egg, room temperature

- 1 tsp vanilla extract

- 1/4 cup organic peanut butter (ingredients only peanuts and salt)

- 1/4 cup honey or agave syrup

- 3 tbsp dark chocolate chips

- a 12-whole muffin tray


*Preheat the oven to 160°C, and brush a muffin tray with coconut oil*

1. Whisk together the dry ingredients (oats, flour, baking powder, and salt) in a bowl.

2. In a separate bowl, whisk together the egg and vanilla. Mix in the peanut butter until completely smooth. Stir in the honey (or agave). Add it in the flour mixture, stirring until everything is blended well together (using a spatula or your hands).

3. Add the dark chocolate chips. Use a spatula to mix everything together until texture becomes like cookie dough.

4. Separate the cookie dough into 12 equally sized scoops, and use your hands to make them round. Drop the cookie dough balls in the wholes of the muffin tray, and use a teaspoon to form a cavity where they will be filled. Bake the cookies for 10-15 minutes, checking in between. Cookies should be done once they turn a little shade of light brown at the top. Once done, take them out of the oven and use a teaspoon to press those cavities back in (since they rise when baked in the oven). Let the cookies cool in the pan for 5 minutes, then take them out and place them on parchment paper.

Here's how the cookie cups with the cavities should look once baked:

Cookie cups

Once the cookie cups have cooled down, you can fill them in with the chocolate mousse:

Cookie cups

And finally, garnish with fresh raspberries and serve!

Cookie cups

Note: these cookie cups can be stored in an airtight container and can stay in the fridge for up to 3 days *if they can even last that long* ;)

No tags yet.
bottom of page