Cherry Bakewell Cookie Cups (Vegan No-Bake)
These no-bake Cherry Bakewell Cookie Cups are deliciously packed with cherries, almonds and chocolate chip cookie dough with coconut cream and a cherry on top. They are fully vegan, gluten-free, wholesome and easy to make.
Nothing screams summer quite like cherries and I loved making these fresh cherry cups with juicy fruits and lots of almond. I love the combination of cherry and almond that we all know and love as Cherry Bakewell, and I also love cookie dough. So, as part of my love for cups and no-bake desserts, I combined the two into these delicious, vegan and gluten-free sweets.
Why will I love these cups?
These desserts are so delicious:
- Fruit, fresh and zesty
- Rich, chocolatey and naturally sweet
- Moreish and tender
- Filled with cheat’s frangipane
- Packed with real cherries and homemade chia seed jam
- Loaded with cookie dough and chocolate chips
- Wholesome and good-for-you
- Made with vegan and gluten-free ingredients
- With nut-free options
- Great to make for friends and family
- Ideal to make ahead of time
- Perfect for desserts, snacks and petit fours
If you already love the sound of these Cherry Bakewell Cookie Cups then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is wholesome and delicious. You can shop my favourites in the “shop the recipe” section below.
For the cherry chia jam:
- Fresh cherries: as it’s cherry season, I use fresh cherries for the jam, but you can also use frozen ones if it’s out of season.
- Maple syrup: for sweetness and it also helps to make the jam stickier. You can also use other syrups like agave or vegan honey.
- White chia seeds: I prefer to use white chia seeds because of the colour but black ones work too, and these help the jam to thicken.
For the cups:
- Oat flour: or blend up oats to make a flour, making sure that the oats are gluten-free, where needed.
- Ground almonds: I love the texture and flavour these add to this no-bake cookie dough.
- Vegan vanilla protein powder: this adds sweetness, texture and overall flavour I don’t advise skipping it. My favourite is the vanilla buttercream or caramelised white chocolate proteins from Macromike, my code AMB-AMY saves you 10% off everything. If you don’t want to use protein powder, use more oat flour.
- Coconut oil: to help set the cups to a tender texture.
- Almond butter: this adds lots of lovely almond flavour as well as binding the cups together, too. ideally, use a smooth, runny almond butter, I like this one.
- Maple syrup: as above.
- Salt: for flavour.
- Dark chocolate chips: or you can chop up a bar of chocolate to make this cookie dough into chocolate chip cookie dough.
These also have a delicious cheat’s frangipane filling:
- Almond butter
- Maple syrup
- Coconut oil
- Ground almonds
And to serve these cups:
- Whipped coconut cream or thick yoghurt: that you can pipe on top. I use vanilla or naturally Cocos Organic yoghurt to keep these desserts lighter.
- Cherries: don’t forget the cherry on top!
- Flaked almonds: for decoration.
Are these gluten-free and nut-free?
These cups are naturally gluten-free, just make sure that your oats are gluten-free. You can make these nut-free, although the flavours will be different. Swap the ground almonds for more oat flour and swap the almond butter for sunflower seed butter or tahini. Also skip the flaked almonds on top and check your other ingredients are free from nuts.
How do I make them?
These are so easy to make:
- Firstly make the jam as it has to cool down: bubble away the cherries and syrup then stir in the chia seeds before allowing to rest and blending up.
- Make the cookie dough by stirring together all the ingredients: to a sticky dough.
- Divide the cookie dough between cupcake cases: this makes 8 cups.
- Press the dough into cup shapes: using your fingers, a small shot glass or spoon.
- Chill the cookie dough: while you prep the filling.
- Stir together all the frangipane ingredients: to a thick, smooth mixture.
- Fill the cups with some frangipane and then the jam: and chill again.
- Pipe on some whipped cream or yoghurt: and decorate with a cherry and flaked almonds.
How long will they last?
These are great kept for up to 1 week in the fridge in a sealed container, or you can freeze them for 1 month, wrapped well. Allow to defrost for 1 hour before eating.
What else can I make?
If you are looking for other summery no-bake desserts, how about my:
- No Bake Chocolate Raspberry Ganache Brownies
- Peanut Butter Protein Magnum Ice Creams
- Chocolate Berry FroYo Cups
- Chocolate Strawberry Mousse Bars
- Cashew Chocolate Chip Cookie Caramel Bars
Cherry Bakewell Cookie Cups (Vegan No-Bake)
These no-bake Cherry Bakewell Cookie Cups are deliciously packed with cherries, almonds and chocolate chip cookie dough with coconut cream and a cherry on top. They are fully vegan, gluten-free, wholesome and easy to make.
Ingredients
For the Cherry Chia Jam:
- 200g pitted cherries (approx. 250g whole cherries)
- 2 tbsp maple syrup
- 2 tbsp white chia seeds
For the Cookie Dough Cups:
- 50g oat flour
- 60g ground almonds
- 30g vegan vanilla protein powder
- 3 tbsp melted coconut oil
- 3 tbsp runny, smooth almond butter
- 2 tbsp maple syrup
- Pinch of salt
- 40g dark chocolate chips
For the Frangipane:
- 2 tbsp (30g) runny, smooth almond butter
- 1 ½ tbsp maple syrup
- 1 tbsp melted coconut oil
- 30g ground almonds
For Serving:
- 6 tsp whipped coconut cream or thick coconut yoghurt
- 6 whole cherries
- 1 tbsp flaked almonds, crushed
Instructions
- Start by making the jam: add the pitted cherries to a saucepan along with the maple syrup and bring to a boil. Allow to summer and bubble over a high heat for 10 minutes, stirring occasionally and mashing the cherries with the spoon, until juicy and sticky. Stir in the chia seeds, remove from the heat and allow to cool down. Once cool, blend up to a smoother jam. Store in the fridge for 1 week in a sealed jar, until needed.
- Line 8 muffin holes in a tray with paper cases.
- For the cookie dough: stir together the oat flour, ground almonds, protein powder, coconut oil, almond butter, syrup and salt to a sticky mix. Now fold in the chocolate chips and divide into 8 equal pieces (about 40g each). Press each one into a muffin case and make a cup shape. I like to press a shot glass (or similar) into the centre of each cookie dough ball to do this. Chill in the fridge while you make the fillings.
- For the frangipane: stir together the ingredients until sticky. Remove the cups from the fridge and spoon in some of the frangipane and top with some of the cherry jam (you will have extras). Allow to rest in the fridge for 1 hour, until they have firmed up.
- To serve: remove from the fridge and pipe on some coconut yoghurt and top with a cherry and some flaked almonds.
- Eat straight away or keep in a sealed container in the fridge for 1 week or in the freezer for 1 month. Allow to defrost before eating.
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Stay in touch
I look forward to hearing what you think of these Cherry Bakewell Cookie Cups so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cherry cookie cups love x
p.s. this recipe was first made with Picota Cherries but this blog post is not sponsored and all opinions are my own.
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