What I love about Chocolate Cookie Butter Cups
I don’t know about you, but I love a little something sweet after dinner—and these Gluten-Free Chocolate Cookie Butter Cups are exactly what I reach for! They’re rich, satisfying, and just the right size to hit the spot. Each one features a crunchy chocolate shell filled with a creamy, homemade cookie butter centre.
Now, you might be wondering: what exactly is cookie butter? Think of it as a twist on classic cookie dough, made with nut butter for a smooth, irresistible texture. In this case, cashew butter is the star ingredient. It gives the filling a subtle, buttery sweetness that pairs perfectly with the chocolate.
Even better, these little treats are gluten-free, grain-free, and peanut-free, making them a great option for a variety of diets. And don’t worry—they’re surprisingly simple to make! One batch yields about 14 Cookie Butter Cups too, which should last you the week… but let’s be honest: you’ll probably need to hide them from the rest of the family. Actually, you will need to hide them. They’re just that good!
Recipe Notes
A few things to keep in mind:
- Chocolate – I prefer dark chocolate because I like the bitterness in contrast with the sweetness. I find you can taste the actual flavour of the chocolate more when there’s a higher percentage of cacao to milk/sugar. I use a 70% dark chocolate bar and chop it up to melt. You can also use chocolate chips. Milk chocolate works as well if that’s what you prefer.
- Cashew butter – Cashew butter is the best nut butter to make cookie butter! The distinct flavour works so well with maple syrup and vanilla. Most grocery stores carry this but if you can’t find it, you can make it yourself. You just need a little ambition and a good food processor. Just search: “how to make homemade cashew butter” on Google.
- Almond flour – You will need a little almond flour to make the cookie butter. It’s naturally gluten-free, grain-free and low-carb, which I love! You’ll want almond flour, not almond meal for this recipe.
FAQ:
Yes. You can use any other nut butter if that’s all you have. However, it will not result in the unique “cookie” flavour that makes these little morsels so delicious!
You probably could, but I wouldn’t recommend it because it doesn’t measure 1:1 to almond flour. In that case, you’d probably need to use half the amount of regular flour. I have not experimented with this though, so do so at your own risk. 🙂
Most grocery stores will carry cashew butter. You can usually find it alongside the other nut butters and peanut butters. If not, try your local health food store or you can order it online from amazon.
They are best stored in the fridge and they will last up to 2 weeks in there. Although, I’m sure they won’t last that long! They’re too good!
Yes, because they last in the fridge for up to 2 weeks, you can certainly make them ahead. Gifting them? Brilliant! Who wouldn’t love these little morsels for a gift? Just be sure to inform your recipient that they should be stored in the fridge.
Chocolate Cookie Butter Cups
Equipment
- 14 Mini Muffin Liners
- 1 Mini Muffin Tin
Ingredients
- 1 cup chopped semi-sweet or dark chocolate
- 1 tsp coconut oil
- 1/2 cup cashew butter
- 1 tbsp maple syrup
- 3 tbsp almond flour
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 1 tbsp grated dark chocolate (optional)
Instructions
- Prepare a mini muffin tin with 14 mini liners.
- Melt the chocolate and coconut oil in a double boiler or in the microwave in 40 second increments, stirring in between.
- Pour about 1-2 tsp of melted chocolate into the bottoms of the 14 mini liners and brush the chocolate up the sides with the back of a spoon to create the "walls" of the chocolate cups. Refrigerate for 7 minutes.
- Make the cookie butter. In a small bowl, add the cashew butter, maple syrup, almond flour, vanilla extract, salt and grated dark chocolate (if using) and mix well until combined.
- When the bottoms of the chocolate cups have hardened, remove them from the fridge and add 1 heaping tsp of cookie butter into each liner, pressing down to flatten.
- Pour the remaining melted chocolate over the cookie butter until the tops are level and the cookie butter is completely covered. Return to the fridge for another 10 minutes.
- Enjoy!
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