CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

Oat peanut butter cup cookies

These Oat Peanut Butter Cup Cookies are made with nutritious ingredients, making them heart-healthy, diabetes-friendly, and absolutely delectable. The crumbly texture of fibre-rich oats is complemented by the maple-infused peanut butter, which adds the perfect level of smoothness and protein. They’re decorated with crunchy pomegranates for an extra pop of tart flavour that pairs brilliantly with the rich chocolate topping. Vegan, low carb and gluten-free.

YIELDS
10

Ingredients

  • 1-1/2 cups rolled oats gluten free
  • 2 tablespoons hemp seeds
  • 5 cardamom green, pods only, crushed
  • 1 teaspoon ginger powder
  • 1 teaspoon maple dark, pure
  • 1/4 cup apple sauce, unsweetened
  • 1/4 teaspoon coconut oil cold pressed

Peanut butter filling:

  • 5 tablespoons peanut butter smooth, runny, all-natural unsweetened
  • 1/2 tablespoon maple syrup dark, pure
  • 2 tablespoons chocolate chips vegan, unsweetened
  • 1/4 teaspoon coconut oil cold pressed

Directions

Oat cups:

  1. Preheat the oven to 380 degrees Fahrenheit. Start by adding rolled oats, hemp hearts, ginger powder and crushed cardamom to a bowl. Mix well before adding the wet ingredients: apple sauce and maple syrup. Stir to combine. 
  2. Using a small brush, grease the base of the cupcake pan with coconut oil (10 cavities). Use a cup cake pan that's about 2.5 inch diameter and an inch depth.
  3. Divide the oat mixture equally in each cupcake pan cavity. You want to make 10 oat cups. Then, press down gently using your fingers or a spoon to create a small cup. Send the oat cups in the oven for 15 minutes (middle-top shelf of the oven).

Peanut butter filling:

  1. Meanwhile, mix together runny peanut butter and maple syrup in a separate mixing bowl. Stir to combine thoroughly and set aside. 
  2. Use the double-boiler method to melt the dark chocolate chips. To do this, fill a saucepan with a little water and heat on low. Place a cup or jug in the saucepan. Add the dark chocolate and coconut oil to the cup or jug. To ensure that the chocolate chips melt evenly, stir them with a spoon. You should end up with smooth melted chocolate. You could also melt the chocolate chips in the microwave.
  3. Once the oat cups are baked, allow them to cool for a couple minutes. Remove them carefully from the pan before adding the peanut butter filling.
  4. Then, add a little dark chocolate on top of each oat peanut cup cookie. You can use bamboo picks to spread the chocolate over the top. Finish with pomegranate kernels (optional).
  5. Leave to set in the refrigerator for 1.5 hours before serving.


You might like

View All Recipes
Sweet wheat bowl (grano dolce) Sweet wheat bowl (grano dolce)
Raspberry vegan bars Raspberry vegan bars
Popcorn horchata Popcorn horchata
Pear ginger juice Pear ginger juice