CHOCOLATE COOKIE CUP
45 Min
9 Portions
Medium level
Ingredients
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2 ripe bananas
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2 cups rolled oats
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1/4 cup cocoa powder
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1-2 tbsp agave syrup (or your preferred liquid sweetener)
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A splash of Vainilla Molina
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1 cup unsweetened plain Greek yogurt
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1–2 tbsp agave syrup
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A splash of Vainilla Molina
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1 tbsp cocoa powder
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1 tbsp peanut butter
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Sliced raspberries, blackberries, strawberries or banana
For cookie cups:
For filling:
Directions
1. Preheat oven to 350°F and grease a muffin tin.
2. In a large bowl, mash bananas until smooth.
3. Add oats, cocoa powder, agave syrup and a splash of Vainilla Molina. Mix well until combined.
4. Divide mixture among cups in muffin mold and press down with your fingers or a spoon to form a deep indent in each cup.
5. Bake for 20–25 minutes or until firm.
6. Remove from oven and let cookie cups cool completely.
7. For filling, mix yogurt with agave syrup and a splash of Vainilla Molina.
8. Divide mixture into three parts: one plain, one with cocoa powder and one with peanut butter.
9. Fill cookie cups liners with different flavors and top with berries or banana.
10. Store cookie cups in fridge until ready to serve.
11. Enjoy!
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