Chocolate Caramel Cookie Cups

YOU GUYS I THINK THESE ARE THE BEST COOKIES I HAVE EVER MADE. So sorry for screaming but it was truly truly necessary! Now I have made my fair share of cookie recipes, in fact they are my favorite kind of recipe to make! But these Chocolate Caramel Cookie Cups have literally blown my mind. Think perfectly soft and chewy cookies filled with sweet & salty coconut milk caramel and a rich chocolate ganache type filling. Freaking amazing!! And you know what the best part is?? These babies are made with all wholesome, healthy ingredients. That’s right, I’m talking gluten free, dairy free, grain free, and refined sugar free. And you would never ever be able to tell!!

What you need for these Chocolate Caramel Cookie Cups!

I feel like these cookies may seem complicated, but they actually aren’t!!! They do take a little extra love to make, but it is completely and utterly worth it in my opinion. These cookie cups also only require 10 ingredients and that is including salt!!!

Cookies

  • Almond Butter: You guys already know this by now, but I love love love to use nut butters as the base of my baked goods. Especially my cookies! I went with almond butter in these for a neutral flavor.
  • Coconut Sugar: Coconut sugar is my favorite granulated sugar to use! I love that it has a similar taste and vibe to brown sugar, but is completely refined sugar free.
  • Almond Flour: Almond flour is used in these cookies and gives them a perfectly soft and chewy texture. It also makes them gluten free!
  • Applesauce: I love adding a little bit of applesauce to my cookies for some sweetness and moisture!
  • Egg: Also for moisture and of course binding!
  • Vanilla Extract & Salt for all things flavor and Baking Powder for a little rise.

Caramel Sauce

  • Coconut Milk: I used canned coconut milk for this! Store the can at room temp so it does not separate into the solid and liquid parts.
  • Coconut Sugar: Coconut sugar again!!! I just love it!
  • Coconut Oil: I used a bit of coconut oil in this caramel sauce to replace the butter that is traditionally used in caramel.
  • Salt: For that sweet and salty goodness.

Chocolate Filling

  • Dairy Free Chocolate Chips: I always use dairy free semi sweet chocolate chips, but you could totally use whatever chocolate you have on hand or enjoy!
  • Coconut Milk: I used the same coconut milk that was used in the caramel here! The addition of coconut milk is what makes the chocolate filling more ganachey rather than a hard chocolate shell.

How to make these Chocolate Caramel Cookie Cups!

  1. Set the oven to 350 degrees.
  2. Combine the almond butter, egg, applesauce, coconut sugar, and vanilla extract.
  3. Add in the almond flour, baking powder, and salt. Combine evenly.
  4. Place the dough in the fridge to chill for 10 minutes.
  5. Remove from the fridge and roll the dough into slightly larger than tablespoon sized balls. Should make 9 cookie cups!
  6. Spray a muffin tin and place the cookie dough balls into the tins. Flatten down with your fingers.
  7. Bake for 10 minutes.
  8. Remove from the oven and as soon as possible (without burning yourself!) flatten the middle of the cookies to form cookie cups. I just do this with my fingers!
  9. Set the cookies aside and start working on the caramel sauce.
  10. Melt the coconut oil in a saucepan and then add in the coconut sugar, coconut milk, and salt. Combine everything.
  11. Bring to a simmer for 1-2 minutes and then reduce the heat to let thicken up. If you are having trouble thickening it, simply bring back to a simmer but be careful not to burn it!
  12. Remove from the heat and let cool slightly. Fill the cookie cups with about 1 tsp each.
  13. Set aside. Begin melting the chocolate.
  14. In a double boiler slowly heat the chocolate chips and coconut milk together until smooth.
  15. Add about 1 tsp of the chocolate filling to each cookie cup on top of the caramel and spread.
  16. If you have extra caramel sauce leftover, drizzle on top of the cookies! Sprinkle with salt.
  17. Enjoy!!!!!!
  18. Note: It will take about 1-2 hours for the chocolate filling to set. You can speed up this process by putting the cookies in the fridge!

Check out some of my other recipes you’ll love!

Connect with me!

If you make these Chocolate Caramel Cookie Cups or any of my other recipes I would absolutely love to know! Tag me @wellnessbykay on instagram, so I can see and share your recreations!!

Print

Chocolate Caramel Cookie Cups

Chocolate Caramel Cookie Cups are salty and sweet perfection!  These almond butter cookies with a coconut milk caramel sauce and rich chocolate filling are made with simple & wholesome ingredients, but you would never know. Completely gluten, grain, dairy, and refined sugar free!

  • Author: Kayla Berman
  • Prep Time: 40 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 1 hour
  • Yield: 9 Cookie Cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

Cookies

  • 1/2 cup almond butter
  • 1/3 cup coconut sugar
  • 1 egg
  • 1 tbsp applesauce
  • 1/2 tsp vanilla extract
  • 2/3 cup almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt

Caramel Sauce

  • 1 tbsp coconut oil
  • 1/4 cup coconut milk, canned
  • 1/3 cup coconut sugar
  • salt

Chocolate Filling

  • 1/3 cup dairy free chocolate chips
  • 2 tbsp coconut milk

Instructions

  1. Set the oven to 350 degrees.
  2. Combine the almond butter, egg, applesauce, coconut sugar, and vanilla extract.
  3. Add in the almond flour, baking powder, and salt. Combine evenly.
  4. Place the dough in the fridge to chill for 10 minutes.
  5. Remove from the fridge and roll the dough into slightly larger than tablespoon sized balls. Should make 9 cookie cups!
  6. Spray a muffin tin and place the cookie dough balls into the tins. Flatten down with your fingers.
  7. Bake for 10 minutes.
  8. Remove from the oven and as soon as possible (without burning yourself!) flatten the middle of the cookies to form cookie cups. I just do this with my fingers!
  9. Set the cookies aside and start working on the caramel sauce.
  10. Melt the coconut oil in a saucepan and then add in the coconut sugar, coconut milk, and a sprinkle of salt. Combine everything.
  11. Bring to a simmer for 1-2 minutes and then reduce the heat to let thicken up. If you are having trouble thickening it, simply bring back to a simmer but be careful not to burn it!
  12. Remove from the heat and let cool slightly. Fill the cookie cups with about 1 tsp each.
  13. Set aside. Begin melting the chocolate.
  14. In a double boiler slowly heat the chocolate chips and coconut milk together until smooth.
  15. Add about 1 tsp of the chocolate filling to each cookie cup on top of the caramel and spread.
  16. If you have extra caramel sauce leftover, drizzle on top of the cookies! Sprinkle with salt.
  17. Enjoy!!!!!!
  18. Note: It will take about 1-2 hours for the chocolate filling to set. You can speed up this process by putting the cookies in the fridge!

Keywords: cookie cups, cookies, chocolate caramel cookie cups, healthy cookies, healthy dessert, healthy cookie cups, gluten free, dairy free, grain free, gluten free cookies, dairy free cookie cups

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