These Flourless Oatmeal Cookie Cups are simple, gluten-free, and tasty. These cook up in a muffin tin super fast, and they’re made with ingredients you already have in your pantry! I added raspberry filling to my cookie cups, but you can add your favorite fruit filling you like! These are fancy enough for a holiday spread but easy enough to whip up for a quick snack. These are so much fun to eat!
I have several folks in my extended family who eat gluten-free. So when we have a holiday get-together, I like to have at least one or two gluten-free dessert options. These flourless oatmeal cookie cups are made with ingredients you already have in your pantry, no need to buy any overpriced gluten-free baking mixes. If you are making these for someone with gluten sensitivity, make sure you use gluten-free oats.
These Raspberry filling oatmeal cookie cups are sweet but not too sweet and tart.
This recipe is super easy to make! All you need is:
1 Muffin Tin
silicone baking cups or cooking spray
1 shot glass- to form your cookie cup.
One cup of rolled oats
Two tablespoons of brown sugar- or honey
One half teaspoon baking soda
Two tablespoons of unsweetened coconut flakes
One teaspoon vanilla
Two teaspoons of coconut oil or room temperature butter
Two tablespoons of milk
One cup of fresh raspberries
One teaspoon of corn starch
One teaspoon honey or sugar
You can easily personalize this recipe. You can make filling out of your favorite fruit, or use canned pie filling too. I think apple pie filling would taste awesome in these cookie cups! You can also add another kind of filling if you like.
I made these cookie cups in my silicone baking cups. You could make them in muffin tins as well. I used a shot glass to turn it into a “Cookie Cup” I imprinted the cookie cup again with the shot glass after I removed them from the oven.
Flourless Oatmeal Cookie Cups with Raspberry Filling
1 cup of rolled oats
2 tablespoons of brown sugar- or honey
1/2 teaspoon baking soda
2 tablespoons of unsweetened coconut flakes
1 teaspoon vanilla
2 teaspoons of coconut oil
2 tablespoons of almond milk.
1 cup of fresh raspberries
1 teaspoon of corn starch
1 teaspoon honey
Method: Preheat oven to 350 f. Mix all of the cookie ingredients in a mixer. With a cookie scoop, scoop 1 inch by 1-inch portions into baking cups. Use a shot glass to mold your cookie cup. Bake the cookies in the oven for 10-12 minutes. Remove from oven. Mold each cup with a shot glass again while the cookie dough is still hot. Let cookie cups cool. For the filling: place raspberries, corn starch, and honey in a saucepan over medium heat. Heat until raspberries turn into a sauce. Remove from heat and let cool. Once cookie cups are cool, fill them with raspberry filling.