Introduction
Imagine this: it’s been one of those weeks where your to-do list is longer than a vegan cookbook and your energy is running low—fast. You deserve a little treat that feels like a cozy hug but won’t have you reaching for a nap afterwards.
Enter these Oatmeal Caramel Cookie Cups. They’re like the plant-based lovechild of your favorite cookie and a decadent caramel dessert—only sneaky enough to be guilt-free. Trust me, once you take a bite, you’ll wonder why you ever bothered with boring snacks.
These little cups are perfect for when you want to impress yourself (or your friends) with something homemade, but your schedule screams “microwave meal.” Plus, they’re vegan, so you can enjoy them without any dairy drama or eggy mysteries.
Think chewy oats, a drizzle of sweet caramel magic, and a rich chocolate topping that melts in your mouth like a dream—yes, all without a single cow involved. If this sounds like your kind of delicious rebellion, keep reading. Spoiler alert: your sweet tooth is about to get seriously spoiled. Plus, you can whip up these treats quickly, just like no-bake snacks that require minimal preparation and effort.
Ingredients
- 2 cups (180g) jumbo oats
- 1 cup (100g) walnuts (or oat flour for nut-free magic)
- 1/2 cup (160g) maple syrup
- 1/4 cup (60g) coconut oil (nature’s buttery gift)
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup (60g) coconut sugar (caramel’s sweet secret)
- 3 tbsp (45ml) full-fat coconut milk
- 3 tbsp (42g) coconut oil
- 1/4 tsp vanilla extract
- Pinch or two of Pink Himalayan Rock Salt (for caramel)
- 80 – 100g 85-90% dark chocolate or Dark chocolate chips
- 1/4 cup (55g) raw cacao butter melted
- 1/4 cup (30g) raw cacao powder
- 1 tbsp (20g) maple syrup
Who knew oats and nuts could throw such a caramel party? This recipe is like a cozy hug from Mother Earth herself—sweet, creamy, and totally plant-powered. Did you know that vegan desserts can be made in under 30 minutes? Whether you’re vegan, flexitarian, or just here for the cookie love, these cups are ready to charm your taste buds without a hint of guilt!
How to Make It
Alright, let’s plunge into the delicious world of oatmeal caramel cookie cups—because who doesn’t want cookies with a gooey caramel center and a chocolate crown? You start by grabbing 2 cups (180g) of jumbo oats and 1 cup (100g) of walnuts. If nuts freak you out or you’re just trying to keep things nut-free, no worries—swap those walnuts for 100g of oat flour or ground oats instead.
Toss those dry ingredients with half a cup (160g) of maple syrup, a cozy quarter cup (60g) of coconut oil, a pinch of baking powder (just 1/4 tsp), and half a teaspoon of vanilla extract. Mix it all up until it sticks together like your favorite plant-based friendship.
Then, line a 12-cup muffin tray with baking paper circles and grease the sides with melted coconut oil—because nobody likes a cookie cup that sticks to the pan like a clingy ex.
Now, while your oven preheats and you’re dreaming of caramel, it’s time to whip up that luscious caramel topping. You’ll melt together a quarter cup (60g) of coconut sugar, 3 tablespoons (45ml) of full-fat coconut milk, 3 tablespoons (42g) of coconut oil, a splash of vanilla extract (1/4 tsp), and a cheeky pinch or two of Pink Himalayan Rock Salt.
Stir this sweet and salty concoction over low heat until it’s silky, smooth, and ready to shine as the golden heart of your cookie cups. Once your oat mixture is pressed into the muffin cups (don’t be shy—give it a good smoosh), dollop some of this caramel loveliness right in the middle.
Pop them in the oven and let the magic happen. While those beauties bake to golden perfection, melt down 80 to 100g of dark chocolate (85-90% cacao for the serious vegan chocolate lovers) with a quarter cup (55g) of raw cacao butter, a quarter cup (30g) of raw cacao powder, and a tablespoon (20g) of maple syrup to make the ultimate homemade topping that’s rich, fudgy, and totally drool-worthy.
Once the cookie cups have cooled a bit, crown them with this chocolatey goodness and maybe sneak a taste or two—no judgment here. These little cups of joy are the perfect plant-based treat that’ll have you feeling fancy without any fuss. Plus, they pair wonderfully with guilt-free indulgences that satisfy your sweet tooth without compromising your health.
Now, who’s ready for a cookie cup party?
Bonus Tips
- Feeling fancy? Swap walnuts for pecans or pumpkin seeds and watch your cookie cups do a happy dance.
- Want a gooey caramel party? Double the coconut milk—because more coconut milk means more coconut magic.
- Chocolate meltdown alert: drizzle your cups with melted peanut butter before topping for a nutty vegan twist that’s totally swoon-worthy. Enjoy your delicious creations with a side of vegan cookie varieties for a delightful treat experience.
Why You’ll Love It
Get ready to fall head over heels for these Oatmeal Caramel Cookie Cups—they’re like little hugs for your taste buds, with a cheeky mix of chewy oats and sneaky pockets of gooey caramel.
Whether you’re a kitchen newbie or a plant-based wizard, these cups flex to your vibe without breaking a sweat. Plus, they pack so much flavor you’ll forget they’re secretly vegan superheroes, making dessert time the best kind of guilt-free rebellion. In fact, they’re a delicious way to enjoy a balanced vegan diet without compromising on taste.
Seriously, they’re basically the edible equivalent of a cozy sweater and a high-five all rolled into one.
Nutritional Info
These are estimated values.
Calories: 220
Protein: 3 g
Carbohydrates: 30 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Including ingredients like oats can provide plant-based protein that enhances the nutritional profile of your treats.
