Indulge in the guilt-free delight of Healthy Chocolate Cookie Cups, a scrumptious snack or dessert perfect for those observing dietary restrictions or simply seeking a healthier alternative. These gluten-free and lactose-free treats are filled with a luscious chocolate-flavored yogurt and garnished with fresh strawberries and blueberries, offering a balanced blend of sweetness and fruitiness with every bite.
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Ingredients
For the Cups:
š 2 ripe bananas
š¾ 2 cups gluten-free oats (480 ml)
š« 1/4 cup unsweetened cacao powder (60 ml)
š 1-2 tablespoons maple syrup
For the Filling:
š„ 1 cup lactose-free 0% Greek yogurt (240 ml)
š« 2 tablespoons unsweetened cacao powder
š 1 tablespoon maple syrup
Toppings:
š Sliced strawberries
šµ Blueberries
Instructions
1- Preheat Oven:
- Preheat your oven to 180Ā°C (350Ā°F).
2- Mash Bananas:
- Mash 2 ripe bananas using a fork until smooth.
3- Mix Ingredients for Cups:
- Add 2 cups of gluten-free oats, 1/4 cup of unsweetened cacao powder, and 1-2 tablespoons of maple syrup to the mashed bananas. Stir well.
4- Form Cookie Cups:
- Grease a black non-stick muffin pan. Form cup shapes with raised edges using the banana-oat mixture. Aim for 8-10 cups.
5- Bake the Cups:
- Bake for 20-25 minutes. Remove from oven and allow to cool completely.
6- Prepare Filling:
- Combine 1 cup of lactose-free Greek yogurt, 2 tablespoons of unsweetened cacao powder, and 1 tablespoon of maple syrup. Mix until smooth and creamy.
7- Fill Cookie Cups:
- Fill each cooled cookie cup with the prepared chocolate yogurt mixture.
8- Garnish with Berries:
- Top the filled cups with sliced strawberries and blueberries.
9- Serve or Store:
- Enjoy immediately or store in the fridge to set the filling.
Prep Time: Approximately 15-20 minutes
Cook Time: 20-25 minutes
Total Time: 35-45 minutes
Servings: 8 cups
Calories: 155 per cup
Protein: 7g
Carbs: 30g
Fat: 2g
Equipment:
- Stainless steel mixing bowl
- Fork for mashing
- Measuring cups
- Spoon for mixing and filling
- Black non-stick muffin pan
- Oven for baking
Cooking Tips
- Ensure the muffin pan is well-greased to prevent sticking.
- Allow the cookie cups to completely cool before filling them to avoid melting the Greek yogurt mixture.
- Using gluten-free oats and lactose-free yogurt caters to dietary restrictions without compromising on taste.
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