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Healthy Mint Chocolate Cookie Cups

Healthy Mint Chocolate Cookie Cups
  • Dairy Free
  • Egg Free
  • Fat Free/Low
  • Gluten Free
  • Vegan
  • Vegetarian

Makes 12-14 


For the chocolate cookie base: 
1 tbsp (15g) coconut oil

1 1/2 tbsp maple syrup 

1 tbsp water

3/4 cup (90g) buckwheat flour or gluten free plain flour 

1 1/2 tbsp (10g) unsweetened cocoa powder* 

1/4 tsp baking soda 

Pinch of salt

For the mint fudge topping:

6 tbsp (80g) coconut oil 

1 1/2 tbsp maple syrup

2 tsp vanilla extract

1 tsp mint extract 

1/2 cup (40g) unsweetened cocoa powder* 

Pinch of salt 


To make the cookie base: 

Set aside either 1-2 silicone mini muffin tins (highly recommended as it makes it easier to get your finished cookie cups out!) or a regular mini muffin tin, lined with paper liners (this makes it easier to get the cookie cups out later)

Melt your coconut oil with your maple syrup either in a heat proof bowl in the microwave or over the stove (it will literally take just a couple of seconds). 

Add in your flour, cocoa powder, baking soda and salt and mix to combine. 

Divide your cookie dough amongst your prepared muffin tins, flattening the dough to form an even layer that covers the base of each muffin hole. 

Bake for 10 minutes and remove, allowing your cookie bases to cool in the muffin tin.

To make the mint fudge topping:

After your cookie bases have cooled for about 15 minutes, make your fudge mixture by mixing all of your ingredients together and heating them over a low heat (or in the microwave for 10-20 seconds) whilst stirring to incorporate all of the ingredients into a smooth mixture. You really only need to melt the coconut oil so it will be a quick process! 

Once your mixture is smooth, pour about 1/2 tbsp - 1 tbsp mix over each of your cookie bases (whilst still in the muffin tins of course!) and then place your muffin tins into the fridge to set. 

The cookie cups should set in around 1/2 an hour but it may take longer depending on your fridge. They're ready to eat once they're firm to the touch and you can easily remove them from the tins!

*If making these gluten free, be sure to check your cocoa powder as some contain gluten!

Recipe submitted by Kristy Sayer of Southern in Law

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