Chocolate Cookie Cups with Amaretto Ganache Recipe

Introduction

These chocolate cookie cups with amaretto are a delightful treat combining a crunchy, oat-based cookie shell with a rich, boozy chocolate ganache filling. Perfect as an elegant dessert or a special snack, they bring together deep chocolate flavor and a hint of almond liqueur for a truly indulgent experience.

Ingredients

• 225 g / 2½ cups oats (GF if required), ground into coarse flour*
• ½ tsp fine sea salt
• 60 ml / ¼ cup maple syrup or other liquid sweetener
• 40 g / 3 tbsp coconut oil, melted (or neutral-tasting oil or vegan butter)
• Ganache filling:
• 200 g / 7 oz 70% dark vegan chocolate
• 160 ml / 2/3 cup soy milk (or other plant milk)
• 45 ml / 3 tbsp amaretto (e.g. Disaronno)
• 60 ml / ¼ cup maple syrup or other liquid sweetener

Instructions

1. Step 1: Preheat your oven to 175°C (350°F). Prepare a muffin tin by lightly greasing the cups or using liners.
2. Step 2: In a bowl, combine the ground oats and fine sea salt. Add the maple syrup and melted coconut oil. Mix until a dough forms that holds together when pressed.
3. Step 3: Divide the dough evenly among muffin cups. Press the dough into the bottom and up the sides to create a small cup shape.
4. Step 4: Bake the cookie cups for 12–15 minutes until firm and slightly golden. Remove from oven and let cool completely in the tin before removing.
5. Step 5: Meanwhile, prepare the ganache filling. Chop the dark vegan chocolate finely and place in a heatproof bowl.
6. Step 6: In a small saucepan, warm the soy milk gently until steaming but not boiling. Pour the hot milk over the chocolate. Let sit for 1–2 minutes, then stir until smooth.
7. Step 7: Stir in the amaretto and maple syrup until fully combined.
8. Step 8: Spoon or pipe the ganache into the cooled cookie cups. Chill in the fridge for at least 2 hours to allow the ganache to set.
9. Step 9: Serve chilled or at room temperature. Enjoy your elegant chocolate cookie cups with a hint of almond liqueur!

Tips & Variations

• Use gluten-free oats to make this recipe gluten-free without sacrificing texture.
• For a non-alcoholic version, omit the amaretto and add a splash of almond extract instead.
• Swap maple syrup for agave nectar or brown rice syrup for different sweetness nuances.
• To intensify the chocolate flavor, use chocolate with 80% cocoa content instead of 70%.

Storage

Store the chocolate cookie cups in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the fridge overnight before serving. Allow them to come to room temperature for about 15 minutes for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soy milk for the ganache?

Yes, you can substitute soy milk with any plant-based milk or dairy milk according to your preference. Keep in mind it may slightly alter the flavor and texture.

What if I don’t have a muffin tin?

You can shape the cookie dough into small cups by hand using parchment paper or silicone mold cups. Just ensure they hold their shape during baking.

Chocolate Cookie Cups with Amaretto Ganache Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

These chocolate cookie cups with amaretto offer a delightful combination of rich dark chocolate ganache and crumbly oatmeal cookie shells. Perfect as an indulgent vegan dessert, these treats blend the subtle nuttiness of amaretto with the smoothness of dark chocolate, all encased in gluten-free oat-based cookie cups. Ideal for special occasions or a sophisticated sweet snack.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8–10 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cookie Cups

• 225 g / 2½ cups oats (gluten-free if required), ground into coarse flour
• ½ tsp fine sea salt
• 60 ml / ¼ cup maple syrup or other liquid sweetener
• 40 g / 3 tbsp coconut oil, melted (or another neutral-tasting oil or vegan butter)

Ganache Filling

• 200 g / 7 oz 70% dark vegan chocolate
• 160 ml / 2/3 cup soy milk (or other plant milk)
• 45 ml / 3 tbsp amaretto (Disaronno recommended)
• 60 ml / ¼ cup maple syrup or other liquid sweetener

Instructions

1. Prepare the Cookie Dough: Grind the oats into a coarse flour using a food processor or blender. In a mixing bowl, combine the oat flour with fine sea salt, maple syrup, and melted coconut oil (or your choice of oil/butter). Stir until you form a uniform dough that can be shaped.
2. Shape Cookie Cups: Press the dough evenly into a muffin tin or silicone molds, shaping them into cup forms with a hollow center for the ganache. Ensure the sides are well formed and the thickness is consistent for even baking.
3. Bake Cookie Cups: Preheat your oven to 350°F (175°C). Bake the cookie cups for approximately 12-15 minutes until they are golden and firm to the touch. Remove from oven and let them cool completely before removing from the pan to maintain their shape.
4. Make Ganache Filling: Chop the dark vegan chocolate finely and place it in a heatproof bowl. Heat the soy milk gently in a saucepan until hot but not boiling. Pour the hot soy milk over the chocolate and let it sit for a minute to melt, then stir until smooth and glossy.
5. Add Flavors to Ganache: Stir the amaretto and maple syrup into the chocolate ganache until fully incorporated for a sweet, nutty flavor.
6. Fill Cookie Cups: Spoon or pipe the ganache filling into the cooled cookie cups, filling each up without overflowing. Allow the ganache to set at room temperature or in the refrigerator for about 30 minutes until firm but still creamy.
7. Serve: Once set, gently remove the cookie cups from the molds if used. Serve chilled or at room temperature as an elegant vegan dessert or treat.

Notes

• Use gluten-free oats if you require a gluten-free dessert.
• You can substitute maple syrup with agave nectar or another liquid sweetener of choice.
• If coconut oil is not preferred, use a neutral-tasting oil or vegan butter to maintain texture.
• The amaretto adds a distinctly nutty flavor but can be replaced with almond extract for an alcohol-free version.
• Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
• Ensure the ganache is fully set before serving to avoid messiness.

Keywords: Chocolate cookie cups, amaretto, vegan dessert, gluten-free cookies, dark chocolate ganache, oat flour cookies