These cookie cups are a cross between an almond butter cup and a cowboy cookie. Chewy gluten-free oats*, coconut, and crunchy nuts are dipped in silky chocolate for a no-bake dessert with no refined sugar, gluten, or dairy!
- Paleo disclaimer
- Easy to make
- Adjust accordingly
- How many cowboy cookie cups does this recipe make?
- No-Bake Cowboy Cookie Cups
- Why didn’t my no bake cookies get firm?
- Why are my no bake cookies too soft?
- Do no bake cookies need to be refrigerated?
- Why are they called cowboy cookies?
- Why are my no bake cookies not glossy?
- Can you put no bake cookies in the freezer to set?
- How do you make cookies chewy and not hard?
- Can no bake cookies go bad?
- How long is no bake cookies good for?
- Are no bake cookies safe?
I believe that a few gluten-free oats aren’t the end of the world and are OK on a paleo diet, but if you’re a devout paleo-diet adherent, you probably disagree. If so, try swapping quinoa flakes for them!
or these salted caramel chocolate cups (from Creme de la Crumb). This dish came up as a result of a hunger and an unwillingness to get out of bed on a Saturday morning. I, like most people on Pinterest, have drooled over this photo of almond butter cups (from Pinch of Yum), and
They’re dessert nirvana, carefully portioned. They’re like Reese’s peanut butter cups, but without all the stuff you can’t name, and even better since they’re handcrafted and customized to your preferences.
So, one Saturday morning, I was in my bed, surrounded by blankets and pillows, unwilling to get out since it was winter and effing chilly. I grabbed my phone and began looking through Pinterest for a breakfast meal that would entice me to leave my blanket cocoon and travel down three flights of stairs to the kitchen.
I couldn’t locate one.
But all I did discover was those two blasted photographs repeated on my feed. They summoned me. They were pleading with me to go downstairs, melt some things, and mix it all together. However, for some reason, none of them felt completely at ease. I didn’t want salted caramel, and the almond butter filling alone wasn’t enough.
I determined that what I really wanted were cookies. I wanted cookies that were packed with all sorts of goodies; no plain chocolate chip cookies for me that day. Hearty cookies with oats, almonds, coconut, and cinnamon. Cookies with a cowboy theme.
But I also wanted them to be chocolate-covered, not simply loaded with chocolate chips.
Even with the YOLO excuse, it looked like chocolate coated cowboy cookies were stretching it as a breakfast choice. So I thought, why not mix cowboy cookies with almond butter cups and make them paleo?
It is a task for which I am willing to get out of bed.
Easy to make
To be honest, it wasn’t all that difficult to make. I began with the almond butter foundation and gradually added the other ingredients until I achieved the desired texture.
I wanted them to be meaty rather than runny. I didn’t want to bite into anything that would flow out; instead, I wanted it to remain in tact so that the messiness element was kept to a minimum.
You’ll always wind up with chocolaty fingers, but that’s a badge of pride in my opinion.
Feel free to tweak to your liking, but if you appreciate the uncertainty of not knowing whether you’ll end up wearing your meal, use more almond butter and less of the rest. You are a wild youngster.
On top, sprinkle with sea salt and chopped coconut. It helps them look nice, and the salt brings out the taste of the chocolate (its a thing).
If you want to share, bear in mind that this creates 12 cupcake-sized cups (diameter-wise, not height-wise, which would be INTENSE). I’d hate for you to undervalue yourself because you’re a wonderful person!
No-Bake Cowboy Cookie Cups
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 1 cup melted coconut oil
- 2-4 teaspoons maple syrup (to taste) (or honey, if not vegan)
- 1 tsp salt
- cup silky, creamy almond butter
- 1 cup gluten-free rolled oats* (see notes)
- chopped cuppecans
- 1 cup unsweetened shredded coconut
- I prefer Enjoy Life brand micro chocolate chips.
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- to taste, cupmaple syrup (or honey if not vegan)
- chocolate powder (unsweetened)
- Set aside a muffin tray lined with paper liners.
- 2 cup unsweetened cocoa powder, 2-4 teaspoons maple syrup, pinch salt
4 cup virgin coconut oil 1
Melt coconut oil in a medium microwave-safe bowl. Whisk in the cocoa powder, sweetener (to taste), and salt. Let to cool somewhat while preparing the filling.
- 1 teaspoon pure vanilla essence, a pinch of cinnamon, 4 cup small chocolate chips
4 cup unsweetened shredded coconut 12 cup creamy, 13 cup pecans, 13 cup gluten free rolled oats* 1
Combine almond butter, oats, pecans, coconut, mini chips, vanilla, and cinnamon in a medium mixing bowl. To blend, stir everything together.
- 4 tablespoons maple syrup
Stir in the sweetener to mix. To taste, add more (or less).
- Roll a spoonful of filling between your hands and flatten it until it is slightly smaller than the width of the lining.
- Pour a thin layer of chocolate into the bottom of each liner, then top with a disc of filling and more chocolate to cover the filling.
- If preferred, garnish with coconut, chopped pecans, or sea salt. Chill and set in the freezer for at least an hour. Enjoy!