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+ servings
Mini cookie cups on a white plate.

Cookie Cups (with Healthy Vegan Chocolate Mousse)

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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 24 cups
Calories 115kcal


  • 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
  • Filling:
  • 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.



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.


Calories: 115kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 81mg | Potassium: 79mg | Fiber: 1g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg