These healthy coffee cookie cups are a rich, coffee and chocolate treat in bite-sized form. They consist of a no-bake cookie base that's filled with a rich coffee chocolate fudge. This recipe is gluten free, dairy free, paleo and vegan friendly.
Coffee and chocolate are a match made in heaven, especially when packaged in miniature cookie cup form!
These coffee cookie cups are rich and indulgent, but made with wholesome ingredients you can feel good about! They have a soft, no-bake chocolate and coffee cookie base that's filled with a rich coffee chocolate fudge.
This cookie cup recipe is easy to make - just combine all the cookie base ingredients, shape the cups, then fill with the coffee fudge. You can decorate them (as I did), or leave them plain.
Why You'll Love these Coffee Cookie Cups
- paleo and vegan - made with simple, healthy ingredients that are plant based and minimally processed
- gluten free and dairy free - no wheat in the cookie cup and no dairy in the fudge filling
- no bake - perfect for a summer treat
- healthy - a guilt free dessert made with wholesome ingredients
Ingredients
Just 8 ingredients are needed to make these coffee cookie cups! The full recipe can be found in the recipe card below, but here's a list of what you'll need:
- coconut flour - necessary ingredient for the cookie base. There isn't a 1:1 swap.
- cocoa powder - or cacao powder
- instant coffee - I love Four Sigmatic organic instant coffee.
- salt - enhances the flavors
- tahini - I love the flavor, but it's not for everyone. Feel free to swap the tahini for any other runny nut/seed butter like almond or cashew butter.
- maple syrup - for sweetness.
- vanilla extract - adds flavor.
- coffee chocolate - or any dark chocolate. I love Pascha Arabica coffee chocolate.
Ingredient Swaps
- Don't like tahini? Feel free to swap the tahini with any other runny nut or seed butter (almond butter, cashew butter, peanut butter...)
- The coffee chocolate is delicious, but if you don't have access to it, feel free to use regular chocolate and add in some powdered instant coffee.
Instructions
These cookie cups are easy to make. However, the cookie base does take a bit of time to shape. Here are the step by step instructions:
- Make the cookie cup dough: Combine the wet crust ingredients, then mix in the dry.
- Scoop dough into mini muffin pan: Use a small cookie scoop to scoop the dough into a mini silicone muffin pan.
- Shape cookie cups: Shape the dough into cup form.
- Fill the cookie cups: Melt ingredients for the filling and fill each cookie cup.
- Chill cookie cups: Chill the cups in the fridge or freezer until set.
- Decorate cookie cups: Enjoy as-is or decorate cookie cups to your liking.
Decorating Tips
While these cookie cups are great as-is, decorating them can be fun and take them from plain to stunning! Here are some decoration tips and ideas:
- drizzle with white chocolate, top with cacao nibs and a pinch of cocoa powder (as I did in the photos)
- drizzle with dark chocolate and top with flaked sea salt, bee pollen, mini chocolate chips or sprinkles
- Add chopped chocolate, nuts or coffee beans to the top of the cookie cups before having them set in the fridge.
Storage
These cookie cups should be kept in an airtight container or baggie in the fridge, up to two weeks.
For longer storage, place the cups in an airtight bag in the freezer and enjoy within two months.
FAQ
No, you may swap the tahini for any other runny nut or seed butter. Some great options include almond butter or cashew butter.
A mini silicone muffin pan will work best, as it makes removing the cookie cups easy.
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Healthy Coffee Cookie Cups (No Bake, Gluten Free)
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: 12 mini coffee cups 1x
Description
These healthy coffee cookie cups consist of a dark chocolate cookie base that's filled with a chocolate coffee fudge. These cookie cups are no bake, gluten free, paleo and vegan.
Ingredients
Cookie Base
- ⅓ cup tahini
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 6 Tbsp coconut flour (43g)
- ⅓ cup cocoa powder (30g)
- ½ tsp instant coffee
- ¼ tsp salt
Fudge Filling
- 2 oz coffee flavored chocolate*
- 3 Tbsp tahini
Instructions
- Make the cookie crust: combine the tahini, maple syrup and vanilla extract. Once combined, mix in the coconut flour, cocoa powder, instant coffee and salt.
- Use a small cookie scoop (about 1 Tbsp) to scoop the dough into a miniature silicone muffin pan, making 12 cups. I recommend placing the silicone muffin pan on a baking sheet so that you have a sturdy surface to transfer the cups.
- Shape the cookie dough into cups, using your fingers or a teaspoon measuring spoon.
- Make the filling: melt the dark chocolate** Then, mix in the tahini.
- Fill each cookie cup nearly to the brim with the melted chocolate and tahini mixture.
- Chill: Place the cookie cups in your fridge or freezer to set.
- Decorate: Remove cups from silicone muffin mold and decorate if desired.
- Storage: Store in an airtight container or baggie in the fridge or freezer.
Notes
*If you don't have coffee flavored chocolate, feel free to use regular dark chocolate. You can mix in ½ tsp instant coffee to the melted chocolate.
**You can melt the chocolate in the microwave at 20-30 second intervals, stirring in between. Or, melt your chocolate on the stovetop, over low heat.
Katie
My family and I love these coffee cookie cups and we hope you all do too!