Oatmeal Caramel Cookie Cups by Michelle Hunt
Chewy sweet oatmeal cookie cups filled with an easily made dairy-free coconut sugar caramel, topped with Pulsin’ no added sugar chocolate drops, these are sure to be a crowd-pleaser. The perfect balance of indulgence and health in every bite.
Servings
12cups
Cook Time
60-90minutes
Servings
12cups
Cook Time
60-90minutes
Ingredients
Oatmeal cookie base ingredients:
  • 180g jumbo oats
  • 100g walnuts
  • 160g maple syrup
  • 60g baking powder
  • 1/4tsp vanilla extract
Topping ingredients:
  • 60g coconut sugar
  • 45ml full-fat coconut milk
  • 42g coconut oilfor caramel
  • 1/4tsp vanilla extractfor caramel
  • Pinch or two of Pink Himalayan Rock Salt(for caramel)
  • 80-100g 5-90% dark chocolate or Pulsin’ Dark chocolate chips(for topping)
  • 55g Pulsin’ raw cacao butter meltedfor homemade topping
  • 30g row cacao powderfor homemade topping
  • 20g maple syrupfor homemade topping
Instructions
  1. Line a 12 cup muffin tray with baking paper circles. Grease the sides with melted coconut oil. I actually use a 12 cup muffin tray that has loose bottoms!
  2. Preheat oven to 160C (325F).
  3. Process walnuts to a coarse meal.
  4. Mix together all oatmeal cookie ingredients.
  5. Divide mixture amongst prepared muffin tray cavities; approx. 1.5 tbsp.
  6. Press down to evenly distribute in each and then make an indent in the middle of each allowing it to come up the sides a little.
  7. Bake in the preheated oven for 15 minutes. Remove and gently press down the centers before they cool. Allow cooling in the tray for 15 minutes before removing and place on a wire rack.
  8. Meanwhile mix together coconut sugar, vanilla, salt, and coconut milk. Bring to the boil and stir continuously until the sugar has dissolved…about 2-3 minutes.
  9. Add in the coconut oil, bring back the boil and once again stir continuously this time over a medium to high heat for 5 minutes. Remove from the heat and allow to cool for one hour.
  10. Place baked cookie cups onto a tray lined with baking paper.
  11. Place 1-1.5 tsp of the caramel into the center of each baked cup. Place them into the fridge for 30 minutes.
  12. Melt the chocolate or to make your own homemade chocolate, mix the melted cacao butter with the cacao powder and maple syrup. Sweeten to your own taste.
  13. Pour 1 generous tsp of the melted chocolate or homemade chocolate over the top of each cookie cup just covering the caramel. Place in the fridge to firm up for 30 minutes. Store in the fridge and remove 10-15 minutes before serving for a softer caramel.