Peanut Butter Protein Cookie Cups (Vegan GF)

Oat and peanut butter vegan and gluten-free crunchy chewy cookies filled with a hidden layer of peanut butter and a 2-ingredient frosting. These are wholesome enough for breakfast and delicious enough as dessert and easy to make.

I am back with another cookie cup recipe after my Chocolate Orange Cookie Cups (which I hope you have tried?) and these ones are just as good. There are a few differences and I think these ones are even simpler, plus I’ve focused on minimal wholefoods for these cups, making them a great breakfast option, too. 

You may be thinking that cookies for breakfast cannot be that wholesome but actually, the ingredients that go into the cookie base look pretty much like those you’d put into your porridge:

• Oats: blitz the oats into an oat flour for a naturally fibre-ful and health-ful flour. Make sure to use GF oats, if necessary.
• Peanut butter: the runny kind is better for this recipe and I choose smooth here.
• Agave or maple syrup: both of these are refined sugar-free, but you could use a different sticky syrup if you like. This helps to bind the mix and makes the cookies crunchy and golden.
• A pinch of salt
• A splash of plant-based milk

That’s all we need for the base of the Peanut Butter Protein Cookie Cups. Natural, simple and so easy. The slightly more involved part is shaping the cookie cups and I recommend taking your time here otherwise they won’t hold their shape as they should. Here’s how I make the cups:

• Lightly grease and muffin holes and place 1-2 strips of parchment in each hole, overhanding the edges so you can lift the cups out more easily.
• Divide the dough and roll into balls.
• Place one ball into each hole.
• Press down each ball to make a flat circle – fill in any cracks with your fingers.
• Use a thumb to make an indent in the centre and push the dough up the sides.
• Ensure the top of the cups is even all the way round.

Simply pop the Peanut Butter Protein Cookie Cups into the oven until golden and then carefully remove from the holes before allowing them to cool fully. Then, onto the fun part: filling the cups! A hidden layer of peanut butter is such a lovely surprise underneath the thick and luscious frosting: which only requires 2 ingredients:

• Thick vegan yoghurt: I always use coconut yoghurt as it’s thick, creamy and so luxurious.
• Vegan vanilla protein powder: this thickens the yoghurt to make a naturally creamy and firm frosting. You can play around with the protein flavours, too!

Pipe or spoon the frosting into the holes and then top with some berries, sprinkles and then I added on some delicious Vegan Gummy Bears from JustCBD (you can find them here and use code AMY20 for 20% off*).

On a side note, if you don’t use protein powder and want to use a more traditional (but less breakfast-like) frosting, try out my Vegan Cinnamon Cream Cheese Buttercream.

These cups will last best in the fridge for a few days in an airtight container, although they will start to soften so best to eat them within the first few days! They are crunchy, golden and slightly chewy in the centre. Oozing with peanut butter and topped with a thick and luscious frosting, each mouthful is a delight that feels too delicious to be simple and wholesome enough for breakfast!

These Peanut Butter Protein Cookie Cups are naturally vegan, gluten-free and refined sugar free and are adaptable, too! Try using a different nut butter and play around with the toppings. If you are looking for more simple bakes that you could enjoy for breakfast, too, try my:

• Cinnamon Apple Streusel Muffins
• Quick Protein Cinnamon Rolls for 2
• Coconut Vanilla Flapjacks
• Strawberry and Coconut Tarts
• Raspberry Oat Cacao Nib Crumble Bars

Peanut Butter Protein Cookie Cups (Vegan GF)

• Servings: 10
• Time: 25 minutes plus colling
• Difficulty: easy
• Print

Oat and peanut butter vegan and gluten-free crunchy chewy cookies filled with a hidden layer of peanut butter and a 2-ingredient frosting. These are wholesome enough for breakfast and delicious enough as dessert and easy to make.

Ingredients

Cookie Cups:
• 150g oats or oat flour
• 100g runny peanut butter
• 70g (60ml) agave or maple
• A pinch of salt
• 1 tbsp milk
Filling:
• 200g thick yoghurt
• 30g vanilla protein
• 5 tsp peanut butter
Topping:
• 10 vegan gummy bears
• Fresh fruit
• Sprinkles

Directions

1. Preheat the oven to 160Fan/180*C and lightly grease 10 cupcake holes. Place a strip of parchment paper in each hole so it overhangs the edges to make it easy to lift the cups out.
2. If starting with oats, blitz them in a blender to a fine flour.
3. Whisk together the runny peanut butter and syrup. Pour in the oats and salt and stir to a thick dough, adding the milk to bring the dough together.
4. Divide into 10 pieces, roll into balls and place each ball in a cupcake hole. Press down the balls, filling any cracks as you go to make a flat circle. Now make an indent in the centre and work the dough up the edges slightly to make cups.
5. Bake for 10-12 minutes until golden and crisp.
6. Allow to cool for 15 minutes in the tray, use a knife to carefully remove them from the tray and cool fully.
7. Make the frosting by whisking together the yoghurt and protein powder until thick. Fill each cup with ½ tsp peanut butter, pipe on the frosting and top with a gummy bear and fresh fruit. Store in the fridge for 2-3 days.

I look forward to hearing what you think of these delicious and fun Peanut Butter Protein Cookie Cups so please let me know what you think in the comments below. if you make these cups, please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With peanut butter cookie cup love x

*affiliate link. The original social media is sponsored although this post is not sponsored, and all opinions are my own.