These cookie cups are perfect for any occasion needing an ultra-fun and delicious dessert.
Vegan funfetti cookie cups with cream cheese whipped cream swirl, topped with even more sprinkles, because who can have too many sprinkles?
I went to make my ‘Chocolate Chip Cookie Bars‘ and realized I was out of chocolate chips [a baker’s worst nightmare].
After realizing the horrific news of being out of chocolate chips, an order of sprinkles arrived at my doorstep just in the nick of time- haha!
I ordered a whole load of vegan sprinkles from Sweetapolita.
I’ve been really enjoying working with sprinkles recently, they’re fun, colourful and crunchy. Great addition for any dessert, especially cookies!
Sweetapolita has a range of vegan sprinkles and the ones I used in this recipe are the Rainbow Crunchy Sprinkles.
Cookies are classic, cookie bars are perfect for dipping, cookie cups- ABSOLUTELY scrumptious and great for filling.
Why are cookie cups the superior cookie?
- They’re easy to make and extremely delicious.
- You can fill them with anything- dairy-free milk, cream, chocolate ganache, the options are endless.
- Great for parties.
Instead of opting for a buttercream frosting filling, I decided to go for cream cheese whipped cream.
I use Elmlea plant-based dairy-free cream. This is my favourite dairy-free cream.
- First of all, tastes just like your classic cream
- It whips up to stiff peaks
- It’s not only great by itself but is amazing in ganache
Preparation: 5 minutes
Baking time: 20-25 minutes
Ingredients for the cookie cups
-120g of caster sugar
-80g of dairy-free butter
-2 teaspoons of dairy-free milk
-2 teaspoons of vanilla extract
-170g of plain flour
-1/2 teaspoon of baking powder
-20g of vegan rainbow sprinkles
Ingredients for the cream filling
-20g of dairy-free cream cheese
-120g of dairy-free whipping cream (I use Elmlea double cream)
Method (cookie cups)
1. Preheat oven to 190 degrees c and grease a cookie cup tin with coconut oil.[If you don’t own a cookie cup baking tin, you can use a medium-sized muffin tin, just make sure you grease it well].
2. In a large bowl, combine the caster sugar, dairy-free butter, dairy-free milk and vanilla extract.
Add a splash more mink if the mixture is too thick.
3. Add in the flour, baking powder and stir to combine into a cookie dough.
4. Fold in the sprinkles.
Don’t over mix, overmixing could sauce the sprinkles to bleed their colour into the cookie batter.
5. Scoop approximately 3 tablespoons of batter into the greased tins.
Place into the oven and bake for 20-25 minutes or until golden in colour.
6. Remove from the oven and immediately use a small jar or any object which is smaller than the tins, press firmly down in the center to make an indentation deep enough to fill later.
Allow the cookie cups to cool completely in the tins before removing them.
If you struggle to get them out of their tins, use a knife and run it around the edges of the tins to loosen the cookie cups.
Method (cream filling)
1. In a medium-sized bowl, cream the dairy-free cream cheese until smooth.
2. Pour in the dairy-free whipping cream and whip until stiff peaks.
You can use a hand whisk, electric whisk or stand mixer fitted with a balloon whisk attachment.
3. Transfer the whipped cream into a piping bag fitted with an open star tip nozzle.
4. Pipe a swirl into the cookie cup and on top, like you would pipe a cupcake.
Top off with sprinkles.
Store in the fridge.
Store the cookies in the fridge. If filled with cream, best enjoyed day of making.
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