Chocolate Orange Cookie Cups (Vegan GF)

A crumbly sweet and crisp chocolate chip cookie shaped into a cup, filled with creamy smooth chocolate spread. This vegan, gluten-free and easy snack or dessert is fun to make and takes less than 30 minutes.

What is not to love about chocolate? And what is not to love about cookies? Rather than making another chocolate chip cookie or even a chocolate stuffed cookie, which also ran through my mind, I wanted to create something a little different. So, when Jim Jam’s presented me with their chocolate orange spread, I knew I wanted to make something special – and something a little festive. Enter, the Chocolate Orange Cookie Cup!

The idea behind these cups is simple: cookies and chocolate all in one mouthful that is almost a cross between a tart and a cookie. The best of both worlds. They are great as a grab and go as a snack or make a delicious and decadent dessert – which, I bet is great with vegan ice cream.

The ingredients for these Chocolate Orange Cookie Cups are simple, vegan and gluten-free – check your oats if you are coeliac and make sure your chocolate spread is dairy-free. For the chocolate chip cookie cups, we need:

• Runny cashew or almond butter: the runny kind works best here as we whisk it to a smooth paste. Use tahini for a nut-free option.
• Agave or maple syrup: I am really enjoying agave syrup at the moment, but any sticky syrup will do the trick.
• Plant-based milk: just a splash is needed, so use whatever you have open.
• Vanilla essence: for that classic sweet cookie flavour.
• Orange zest: this adds the orange element that compliments the chocolate orange spread I used, but you can skip it if you are not an orange fan.
• Oat flour: no need to buy oat flour, just blend up your own oats until you reach a flour consistency.
• Ground almonds: these add a great nutty flavour, and the texture works really well with the oat flour. You could blitz up sunflower seeds to a fine meal for a nut-free version.
• Oats: just a few for texture. These ones are kept whole.
• Bicarbonate of soda: this adds a little rise, but these are not fluffy cookies, they’re sturdy with a lot of texture.
• Salt: this really brings out the best in sweet flavours.
• Chocolate chips: essential for the chocolate chip cookie part of these cups! Make sure they are dairy-free.

All of the base ingredients for these Chocolate Orange Cookie Cups come together in one bowl and then the fun part. Roll the dough into balls, press them into greased muffin holes and flatten out to make the cups – like thick tart bases. Make sure to add a strip of parchment paper across each hole to help you lift these out – they can stick so it’s essential to grease the holes, too.

The rest of these Chocolate Orange Cookie Cups is really easy! Fill them with your favourite chocolate spread and decorate with some orange segments and festive sprinkles – or anything that you like. You can go all out or keep them simple, if you prefer, as either way they will be delicious.

I hope you will love these vegan, gluten-free and easy Chocolate Orange Cookie Cups. They’re fun to make with friends and family and easy, too. They come together in 30 minutes and then you just have to wait for them to cool down before filling.

If you are looking for more cookie ideas, how about my:

• Vegan S’Mores Cookies
• Chocolate Covered Sugar Cookies
• Coconut and Raspberry Wagon Wheel Bites
• Pumpkin Spice Chocolate Chip Cookies
• Chocolate Dipped Pretzel Cookie Dough Sandwiches

Chocolate Orange Cookie Cups (Vegan GF)

• Servings: 8
• Time: 30 minutes plus cooling
• Difficulty: easy
• Print

A crumbly sweet and crisp chocolate chip cookie shaped into a cup, filled with creamy smooth chocolate spread. This vegan, gluten-free and easy snack or dessert is fun to make and takes less than 30 minutes.

Ingredients

Cups:
• 60g runny cashew or almond butter
• 60g agave or maple syrup
• 2 tbsp plant-based milk
• 1 tsp vanilla essence
• ½ orange, zested
• 100g oat flour (oats blitzed into a flour)
• 40g ground almonds
• 20g oats
• ½ tsp bicarbonate of soda
• A pinch of salt
• 40g chocolate chips
Filling:
• 60g chocolate orange spread, or plain chocolate spread
Topping:
• Orange wedges, fresh or dried
• Edible sprinkles

Directions

1. Preheat the oven to 160Fan/180*C and grease 8 muffin holes. Add a strip of parchment paper overhanging the edges to help you lift the cups out.
2. Whisk together the cashew or almond butter, syrup, plant-based milk and vanilla essence. Stir in the orange zest, oat flour, ground almond, oats, bicarbonate of soda and salt to a sticky dough. Fold in the chocolate chips.
3. Divide into 8 pieces, roll into balls and place each ball into a muffin hole. Flatten down and make a rounded indent into each cookie cup.
4. Bake for 10-11 minutes until golden and crisp. Allow to cool before gently removing from the tin, you may need to use a knife to ease them out.
5. Slightly warm the chocolate spread in the microwave until really smooth and then fill each cookie cup with some chocolate spread.
6. Decorate with orange wedges (fresh or dried) and some sprinkles.

I look forward to hearing what you think of these tasty Chocolate Orange Cookie Cups and hope you will love them. Let me know your thoughts below and tag me in your creations, too!  I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cookie cup love x

This post is not sponsored although the recipe was first created with Jim Jam’s spreads for social media purposes.