Healthy Chocolate Cookie Cups

These Healthy Chocolate Cookie Cups offer a clever, nutrient-dense twist on a classic dessert by using a base of mashed ripe bananas and hearty oatmeal. To create the shells, the bananas are combined with cacao powder and a touch of maple syrup, then pressed into a muffin tin and baked at 180°C until firm. The result is a chewy, chocolatey vessel that provides a fiber-rich foundation without the need for traditional flour or refined butter.

SERVINGS 12 cookie cups

INGREDIENTS

For the Cookie Cups

• 2 ripe bananas
• 2 cups Holy Crap Oatmeal
• 1/4 cup unsweetened cacao powder
• 1–2 tbsp maple syrup

For the Filling

• 1 cup Greek yogurt
• 2 tbsp unsweetened cacao powder
• 1 tbsp maple syrup

Toppings

• Fresh strawberries
• Fresh blueberries

DIRECTIONS

1. Make the Base

• ▶︎ Preheat oven to 350°F / 180°C.
• ▶︎ Mash the bananas in a bowl, then mix in Holy Crap Oatmeal, cacao powder, and maple syrup until fully combined.

2. Shape the Cups

• ▶︎ Grease a muffin tin and press the mixture firmly into each cup, shaping the sides to create little chocolate shells.

3. Bake

• ▶︎ Bake for 20–25 minutes until set. Let cool completely before removing from the pan.

4. Prepare the Filling

• ▶︎ In a small bowl, mix Greek yogurt, cacao powder, and maple syrup until smooth and creamy.

5. Assemble

• ▶︎ Spoon the filling into each cooled cookie cup and top with fresh strawberries and blueberries.