• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bake It Paleo
  • About
  • Recipes
  • Wellness
  • Shop
menu icon
go to homepage
  • About
  • All Recipes
  • By Meal
  • By Diet
  • By Category
  • Wellness
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • All Recipes
    • By Meal
    • By Diet
    • By Category
    • Wellness
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Dessert

    Sunbutter Cookie Cups (Paleo, Vegan)

    Published: Mar 21, 2023 · by Katie

    Jump to Recipe·Print Recipe

    These sunbutter cookie cups are an easy paleo and vegan dessert recipe the whole family will love! They consist of an almond flour cookie that's baked in the shape of a cup, then filled with sunbutter and topped with a dark chocolate fudge.

    close up of cookie cups

    I saw a peanut butter cookie cup recipe floating around on social media and knew I wanted to create my own paleo friendly version. I'm glad I did because these sunbutter cookie cups are amazing!

    They have a soft cookie base that's made with almond flour and baked in a mini muffin pan. Once cooled, the cookies are filled with sunflower seed butter and topped with a dark chocolate fudge.

    They're rich, creamy, lightly sweetened and perfect for sharing at a family gathering or holiday party.

    In addition, this healthy cookie cup recipe is paleo, vegan, gluten free and peanut free.

    cookie cut with a bite out of it to show the inside

    Ingredients

    Here's a list of what you need to make these vegan sunbutter cookie cups:

    • blanched almond flour
    • tapioca starch
    • ground flax
    • coconut sugar
    • baking soda
    • salt
    • palm shortening (or butter)
    • water
    • vanilla extract
    • sunbutter (or any nut/seed butter)
    • coconut cream
    • dark chocolate chips (I recommend 65-75% dark chocolate)
    finished sunbutter cookie cups

    How to Make Sunbutter Cookie Cups

    These gluten free cookie cups are easy to make and a fun spin on your average cookie. Here's how to make them:

    First, preheat your oven to 350 degrees F.

    Make the Cookie Cups

    Next, make the cookie dough for the cookie cups. Combine the dry cookie ingredients, then mix in the wet ingredients. Scoop one tablespoon of the cookie dough into each slot of a miniature muffin pan. I used a silicone muffin pan for easy removal.

    Use your fingers to shape the dough into cups, as shown below.

    making the cookie part of the cookie cups - uncooked dough placed in a mini muffin pan and then shaped into a cup

    Place the cookies in the oven and bake at 350 degrees for 12 minutes.

    After baking, remove the cookie cups from the oven and use a small circular object to press down the center of each cup. I used a large cookie scoop to do this.

    Keep the cookie cups in the muffin pan until they are filled and chilled. Let the cookies cool at least 15 minutes before filling.

    Fill the Cookie Cups

    Next, fill the cookie cups with sunflower seed butter. You'll want to fill each cup about half way full, leaving room for the topping.

    For the topping, melt the coconut cream and dark chocolate in a small sauce pan, over low heat. Stir frequently so that the mixture does not burn.

    Once melted, pour the chocolate over the sunbutter, filling each cup to the rim.

    how to fill the cookie cups

    After all of the sunbutter cookie cups have been filled, put them in the fridge for at least an hour, or until set.

    Once set, remove each cookie cup from the muffin pan.

    Just before serving, you can sprinkle them with a bit of flaked sea salt if desired. Please note, the salt will melt after a period of time, so it's best to add just before serving.

    holding a sunbutter cookie cup with a bite out of it

    Storage

    These cookie cups can be left out at room temperature for serving, but need to be stored in the fridge or freezer.

    Place them in an air-tight container in the fridge for up to two weeks, or the freezer up to two months.

    More Recipes using Sunbutter

    homemade sunbutter cups

    Homemade Sunbutter Cups

    baked vegan chocolate donuts

    Vegan Chocolate Donuts

    copycat tagalong girl scout cookies

    Copycat Tagalong Cookies

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    close up of cookie cups

    Sunbutter Cookie Cups (Paleo, Vegan)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Katie
    • Prep Time: 25 minutes
    • Cook Time: 12 minutes
    • Total Time: 37 minutes
    • Yield: 18 mini cookie cups
    Print Recipe
    Pin Recipe

    Description

    These sunbutter cookie cups consist of an almond flour cookie that's shaped into a cup, baked and then filled with sunflower seed butter and a dark chocolate topping.


    Ingredients

    Scale

    Cookie Cups

    • 1 ¼ cup blanched almond flour (118g)*
    • ½ cup tapioca starch (62g)
    • ¼ cup ground flax (25g)**
    • ¼ cup coconut sugar
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ⅓ cup palm shortening (or butter)
    • 2 Tbsp water
    • 1 tsp vanilla extract

    Filling

    • ¼ cup sunbutter (or any nut/seed butter)

    Topping

    • ⅓ cup coconut cream (Just the cream from a can of full fat coconut cream/milk)
    • ¼ cup dark chocolate chips (I recommend 65-75% dark)


    Instructions

    1. Preheat your oven to 350 degrees F.

    Cookie Cups

    1. Make the cookie dough for the cookie cups. Combine the dry cookie ingredients, then mix in the wet ingredients until well combined.
    2. Scoop one tablespoon of the cookie dough into each slot of a miniature muffin pan. I used a silicone muffin pan for easy removal.  If using another type of muffin pan, I recommend greasing it with a little palm shortening or butter.
    3. Use your fingers to shape the dough into cups.
    4. Place the cookies in the oven and bake at 350 degrees for 12 minutes.
    5. After baking, remove the cookie cups from the oven and use a small circular object to press down the center of each cup. I used a handle from a large cookie scoop to do this.  (See blog post for photos.)
    6. Keep the cookie cups in the muffin pan until they are filled and chilled. Let the cookies cool at least 15 minutes before filling.

    Fillling

    1. Fill the cookie cups with sunflower seed butter. You'll want to fill each cup about half way full, leaving room for the topping.

    Topping

    1. For the topping, melt the coconut cream and dark chocolate in a small sauce pan, over low heat. Stir frequently so that the mixture does not burn.
    2. Once melted, pour the chocolate over the sunbutter, filling each cup to the rim.

    Chill

    1. Once all of the cookie cups have been filled, put them in the fridge for at least an hour, or until set.
    2. Once set, remove each cookie cup from the muffin pan.
    3. Just before serving, you can sprinkle them with a bit of flaked sea salt if desired. Please note, the salt will melt after a period of time, so it's best to add just before serving.

    Storage

    1. These cookie cups can be left out at room temperature for serving, but need to be stored in the fridge or freezer.  Place them in an air-tight container in the fridge for up to two weeks, or the freezer up to two months.

    Notes

    *Use tigernut flour in place of almond flour for a nut free version

    **I make my own ground flax by grinding whole flax seeds in a coffee grinder

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for sunbutter cookie cups
    « The Best Paleo Coffee Cake
    Paleo Chocolate Chip Tahini Cookies (Vegan) »

    Reader Interactions

    Comments

    1. Katie

      March 22, 2023 at 6:59 am

      My family and I love these paleo cookie cups! Enjoy!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

    More about me

    Subscribe

    Sign up for my mailing list to get early access to discounts, new recipes and more!

    Subscribe here!

    Cereal

    Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

    Lovebird grain free cereal: paleo, vegan and AIP

    Popular

    • Paleo Chocolate Torte (Flourless, No Bake)
    • Healthy s'mores cookies on lined baking sheet.
      Gluten Free S'mores Cookies (Paleo, Vegan)
    • Bite of a brownie protein bite to show texture.
      Brownie Protein Bites (Gluten Free, Paleo)
    • Healthy Coffee Cookie Cups (No Bake, Gluten Free)

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Recipes

    • Paleo
    • Vegan
    • Whole30
    • Nut Free

    Search

    • link to Instagram account
    • link to pinterest account
    • link to facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 - Powered by Feast+