#cookiecups

These vegan gingerbread cookie cups are a great treat for any event because they are filled with rich caramel and creamy white chocolate. You can enjoy them as a sweet treat or bring them to a holiday party.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 cup coconut oil, melted. 1/4 cup molasses. 1/4 cup brown sugar. 1/4 cup unsweetened almond milk. 1/2 teaspoon vanilla extract. 1/2 cup vegan white chocolate chips. 1/4 cup vegan caramel sauce.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves together in a bowl with a whisk. Melt the coconut oil and add it to another bowl. Then, add the brown sugar, almond milk, vanilla extract, and mix them all together until they are well blended. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Make little balls out of the dough and put one in each of the mini muffin tins that have been greased. Press each ball down a little to make a cup shape. For 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking them out of the oven, let them cool for a few minutes. Then, make a well in the middle of each cookie cup by pressing down gently with the back of a spoon. Let the cookie cups cool all the way in the muffin tin before taking them out carefully. In 30-second increments, melt the vegan white chocolate chips in a bowl that can go in the microwave. Stir the mixture until it is smooth. Pour the white chocolate that has been melted into each cookie cup. Put vegan caramel sauce on top of the cookie cups with white chocolate inside. Before you serve, let the chocolate and caramel set. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

These vegan cookie bowls are a delightful way to enjoy your favorite vegan ice cream. They are crispy on the outside and soft on the inside, providing the perfect vessel for a scoop of creamy goodness.

Ingredients: 1 cup almond flour. 1/4 cup maple syrup. 2 tbsp coconut oil, melted. 1/4 tsp vanilla extract. Pinch of salt. Vegan ice cream of your choice.

Instructions: Preheat your oven to 350F 175C. In a bowl, mix almond flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until a dough forms. Divide the dough into 4 equal parts. Take each part and press it into the bottom and up the sides of a muffin tin, forming a bowl shape. Bake for 10-12 minutes until golden brown and set. Remove from the oven and let cool for a few minutes. Once cooled, gently remove the cookie bowls from the muffin tin and let them cool completely on a wire rack. Once completely cooled, scoop your favorite vegan ice cream into each cookie bowl. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

With these delightful cookie cups, you can indulge in the perfect combination of chocolate chip cookies and creamy peanut butter frosting. A bite-sized confection with chewy, chocolaty, and nutty flavors!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 2 tablespoons heavy cream. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and grease a mini muffin tin. In a small bowl, whisk together flour, baking soda, and salt. In a larger bowl, beat together softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract to the butter mixture, and beat until well combined. Gradually add the dry flour mixture to the wet mixture, mixing until just combined. Stir in the chocolate chips. Scoop spoonfuls of cookie dough into each mini muffin cup, filling about 3/4 full. Bake in the preheated oven for about 10-12 minutes, or until the cookie cups are golden around the edges. Remove from the oven and immediately use a small spoon to gently press down the centers of the cookie cups, creating a well. Allow the cookie cups to cool in the tin for a few minutes, then gently remove them and place on a wire rack to cool completely. In a mixing bowl, combine peanut butter, powdered sugar, heavy cream, and vanilla extract for the frosting. Beat until smooth and creamy. Once the cookie cups are completely cooled, pipe or spoon the peanut butter frosting into the wells of the cookie cups. Optional: drizzle melted chocolate over the tops of the frosting for extra decoration. Let the frosting set for a little while before serving. Enjoy these delicious chocolate chip cookie cups with peanut butter frosting!

Prep Time: 20 minutes

Cook Time: 10-12