Peanut Butter Cookie Cups

Peanut butter is by far one of my favorite foods. In my opinion it can seriously amp up any dessert or breakfast. It is perfect to add to smoothies for a boost of healthy fats and protein, and it can be drizzled on cookies, pancakes, fruit (really anything sweet!).

Peanut Butter (unsweetened and unsalted) has so many benefits. PB is amazing if you are trying to control hunger. It is full of heart healthy fats and fiber. PB’s healthy fats and protein content give you an amazing energy boost (so consider these frozen cookie cups as your mid day healthy pick-me-up).

These are more than just cookies. These are loaded with healthy fats, protein, and fiber. I also made the base of the cookie sugar free. The chocolate layer is made of coconut sugar and maple syrup. However, if you are trying to cut out sugar completely you can nix the added sugar and replace the maple syrup with an extra 1 tbsp of coconut oil.

These are a frozen treat. I store mine in the freezer because they last longer, it keeps everything from melting, and it curbs my ice cream cravings.


Cookie layer:
1/2 cup peanut butter
1 egg
1 tbsp tahini
1/2 cup of oat flour
1/4 cup melted coconut oil

Chocolate layer:
1 tsp coconut sugar
2 tbsp peanut butter
1/4 cup melted coconut oil
4 tbsp cacao powder
1 tbsp maple syrup

Preheat your oven to 350. Line a baking sheet with parchment paper. In a mixing bowl, mix together the cookie ingredients: peanut butter, tahini, egg,and oat flour (leaving out the coconut oil). Combine until smooth. Then begin scooping out the dough, creating about 12 cookies. Place in the oven for 10-12 minutes. Remove from oven, place cookies on a cooling rack and let cool. While cooling, get your muffin tray ready (a regular size muffin tray, you can use a mini muffin tray for smaller cookies). It is best to use cupcake wrappers. However, you can use a knife or spoon later to pick out the cookie from the tray. Then begin crumbling each cookie. Then transfer cookie crumbles into the muffin pan cups. Then begin pouring the coconut oil in each cookie crumble, 1tsp per cookie. Using your fingers, pressing the cookie into the pan (the coconut oil should be well mixed into the cookie and it should be flat against the muffin pan cups). Then place in the freezer for about 20-30 minutes. While freezing, begin mixing the chocolate layer ingredients in a mixing bowl. When the cookie cups are ready (frozen and hardened), remove from the freezer. Take each cookie out from the wrappers or the muffin tray (if you did without the cupcake wrappers, take a knife or spoon and slide it around the edges of the cookie until the cookie pops up. Then begin spreading about 1-2 tsp of the chocolate spread onto each cookie. You can enjoy right away or you can store in the freezer for later.

I cannot wait to hear your thoughts!


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