Oatmeal Cookie Cups

138 cal, 21C/5F/3P/4S.

These healthy oatmeal cookie cups are the cutest healthy treat for a brunch party or even dessert. Really just depends on whether you fill them with yogurt or ice cream!

The idea of cookie cups have been on my mind for a while. The recipes I see for them are always filled with butter, sugar and refined flours though. But the idea is so flippin cute!! And I have FOMO. Serious Breakfast FOMO!

So I picked up my healthifying magic wand and swirled it in the air 3 times (oh, you didn’t know that’s how I do this? 🧙‍♂️) AND THERE THEY WERE Gluten-free, dairy-free, egg-free, vegan cookie cups made with simple fruit/veg, oats, a little touch of maple syrup and coconut oil.

I mean if I’m gonna fill them with delicious yogurt and drizzle with rich nut butters and whatnot, I don’t need the cups themselves to also be over the top decadent cookies. So these ended up being a perfectly balanced treat that totally checked my need for a cutesy breakfast. And they were absolutely yummy!

My cookie cups were meant for breakfast so I filled them with greek yogurt, topped with homemade apple butter and a little drizzle of almond butter. I’m curious what you will come up with but I’m filled with ideas already. Fruit and little scoop of ice cream and/or chocolate/caramel sauce would make an amazing dessert for example!


  • 1/2 cup unsweetened applesauce, pumpkin puree, mashed sweet potato or banana* (120 g)
  • 2 tbsp coconut oil melted (28 g)
  • 2 tbsp maple syrup or honey (42 g)
  • 1/2 tsp vanilla extract
  • 1 cup any flour* including gluten-free all purpose (120 g)
  • 1 cup rolled oats, gluten-free if you prefer (80 g)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt

Toppings (are they fillings or toppings? hmm):

  • 1/4 cup greek yogurt
  • 1 tbsp apple butter or any fruit preserve
  • 1 tsp any creamy nut/seed butter

Makes 8 cookie cups. Preheat oven to 350F and grease a muffin pan. Blend together applesauce, oil, syrup, vanilla. Whisk together flour, oats, baking powder, cinnamon, salt. Combine the two to form an oatmeal cookie dough. Divide into 8 and press like cups into the muffin tin. Bake 10-15 minutes until cookie cups are set in the center and lightly browned around the edges. Let these cool completely. Fill each cookie cup with your choice fillings and enjoy! You can keep leftover cups refrigerated or freeze. They will stack nicely 🙂

(*) I used pumpkin puree because it’s Fall and I always have a half open can of pumpkin in the fridge!

(**) I’ve made these with white whole wheat flour and gf all purpose only, but I have no doubt they will work with oat flour and even almond flour.

Hope you love this recipe and tag me on instagram with your photos! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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