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.
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.
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)
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.
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.
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.
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
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Sunbutter Cookie Cups (Paleo, Vegan)
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 18 mini cookie cups 1x
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
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
- Preheat your oven to 350 degrees F.
Cookie Cups
- Make the cookie dough for the cookie cups. Combine the dry cookie ingredients, then mix in the wet ingredients until well combined.
- 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.
- Use your fingers to shape the dough into cups.
- 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 handle from a large cookie scoop to do this. (See blog post for photos.)
- 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
- 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
- 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.
Chill
- Once all of the 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.
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.
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
Katie
My family and I love these paleo cookie cups! Enjoy!