These EASY Gluten Free Vegan Oatmeal Cookie Cups with Chocolate Mousse Filling are naturally gluten free, dairy free, nut free and egg free, and are perfect for holiday entertaining.
Is it really the holidays if your house doesn’t smell like sugar and butter all day, every day? Ha, but seriously, my son has been getting a year’s worth of holiday treats with all the festive cookies and cakes everywhere he goes, and honestly, I’m okay with it. Since I do, however, like him to have quality foods, I decided to bake up a batch of these cute vegan oatmeal cookie cups!
Table of contents
Why This Recipe Works
This treat is filled with a light and low sugar chocolate mousse that’s perfect for the kids with gluten, dairy, nut or egg allergies. It’s super accommodating so no one gets left out!
They’re the perfect size for snacking on but the healthy ingredients like oats helps makes it a filling snack.
They’re very easy to make and your little one will be able to help! The part where we make the well in the cookie cups in the tin, little hands and fingers are great for it!
I am so not a baker, so if I can pull this off and have these cuties look amazing, you definitely can too.
Ground Flax – Ground flax has a slightly mild, nutty flavour to it and isn’t very noticeable. It is a great source of omega-3 essential fatty acids as well as fibre so it’s a healthy great addition to a sweet treat. We use the flaxseed to make a flaxseed egg for this recipe to keep it vegan.
Oats – Make sure you pick up large flake oats and not steel cut or instant oats.
Brown Sugar – Brown sugar makes these cookie cups more moist and chewier than white sugar.
Coconut Milk – Using coconut milk combined with the cocoa powder, vanilla extract and icing sugar, we’re able to make a homemade chocolate mousse that’s dairy free!
Toppings – We use a mix of shredded coconut and holiday candies to top our little cookie cups with but it’s up to you what you’d like to use!
How to Make This Recipe
Step 1: Mix together the flax and water and sit in the fridge for 20 minutes.
Step 2: Cream together the sugar and butter until fluffy. Add in the flax egg and vanilla, then stir in the flour, baking soda, cinnamon, salt and large flake oats.
Step 3: Press them into 24 silicon mini muffin tin and push a hole down the centre to make a “well”. Bake for 12-13 minutes or until golden brown.
Step 4: Remove from the oven, and using the back of something small (like a candle), hollow out the hole to make a bigger “well”, leaving at least 3 mm of cookie around the sides and bottom. Allow to cool fully.
Step 6: Pipe the mouse into the cookie cups, top with a sprinkle or coconut and any other candies or décor you like. Enjoy.
I do recommend a silicon muffin tin to easily pop these bad boys out. Trust me, it will save you so much strife. If you use a regular muffin tin, you might have to grease it or use non-stick to make the cookie cups slide out of the tin.
If you don’t have a piping bag or piping tip, you can use a ziploc or sandwich bag! Add your whipped cream into the bag and cut off the tip and pipe. If you aren’t confident in piping, you can always spoon the whipped cream into the cookie cups and go a little heavier handed on the toppings.
Do not to use your fingertips to make the wells of your cookies after they come out of the oven. It’ll be super hot! You could use the back of a wooden spoon to make the well larger.
The chocolate coconut mousse can be made 3 days ahead, and put in the fridge. The cookies can be made 4-5 days ahead and left on the counter in an airtight container.
I recommend waiting to fill these until an hour before serving, but you can store the cookies in an airtight container, and the mousse stored in the fridge.
You bet ya! I love using flax any day, any way, because of the added healthy fats it gives to my son, but of course, go with a real egg if you don’t have any.
You can definitely use chia seeds instead of flax!
You could make these mini vegan oatmeal cookie cups more brunch friendly and do yogurt with berries, pour melted dark chocolate ganache with a little fleur de sel, or any kind of pie filling would be amazing.
More Recipes You May Like
If you like these cookie cups and you’re looking for more vegan desserts, you might like these ones!
- Vegan Candy Cane Skillet Cookie
- Maple Roasted Persimmons and Figs
- Granola Layered Poached Pears
- Vegan Pecan Pie
- Vegan Butter Tarts
- Vegan Tahini Caramel Chocolate Cups
Now lovelies, tell me, what are some of your go-to favourite easy desserts for entertaining?
Cookie Cups (with Healthy Vegan Chocolate Mousse)
- 1 tbsp ground flax
- 2 tbsp water
- ½ cup vegan butter
- ½ cup plus 2 tbsp light brown sugar
- ¾ cup gluten free flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla
- 1 ½ cups large flake oats
- 15 oz coconut milk refrigerated and cream removed
- 2 tsp unsweetened cocoa powder
- 1 tbsp icing sugar
- 1 tsp vanilla
- Shredded unsweetened coconut
- Holiday candies
- Preheat oven to 350 F.
- Mix together the flax and water and sit in the fridge for 20 minutes.
- Cream together the sugar and butter until fluffy. Add in the flax egg and vanilla, then stir in the flour, baking soda, cinnamon, salt and large flake oats.
- Press them into 24 silicon mini muffin tins and push a hole down the centre to make a “well”. Bake for 12-13 minutes or until golden brown. Remove from the oven, and using the back of something small (like a candle), hollow out the hole to make a bigger “well”, leaving at least 3 mm of cookie around the sides and bottom. Allow to cool fully.
- Meanwhile, whip the coconut cream from the top of a can of coconut milk, and add in the cocoa powder, vanilla and sugar. Transfer to a piping bag with a star tip.
- Pipe the mouse into the cookie cups, top with a sprinkle or coconut and any other candies or décor you like. Enjoy.
Leave me a comment below and tag someone who is super excited for holiday treats!!!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.