Say hello to the most delicious and comforting cookies ever imaginable.
Cookie cups are my absolute favourite type of cookie to make (and eat- haha). They’re versatile, fun to make and can be filled with anything you fancy.
What is your go-to midnight snack? Well, mine is cookies. Cookies before bed remind me of my childhood near Christmas time. I always used to have a plain cookie before bed with a glass of ice-cold milk.
I also used to drink a lot of Horlicks before bed as it’s ultra warming, calming and puts you in a cosy mood for a good nights sleep.
Vegan chocolate chip cookie cups with a malted flavour, with 2 core options, a chocolate ganache or a malted cream, who’s getting hungry?
AD This recipe is a paid collaboration with Horlicks UK.
What is Horlicks?
Horlicks is a delicious sweet malt drink. Horlicks has been around since the 1800’s and has been one of the most popular and loved powdered drinks on the market. It’s traditionally crafted using malted wheat / barley and enriched with vitamins & minerals.
My dad introduced me to Horlicks years ago as he used to drink it when he was a boy.
We haven’t had it for years due to it not being vegan. Horlicks recently announced they were launching a brand new vegan option, so you could only imagine our excitement.
If you want to imagine what it tastes like, it’s malty (obvs), and tastes like the middle of a Maltester, which again used to be one of my favourite chocolates growing up. Anything with a malt flavour is extremely nostalgic to me.
This drink is absolutely scrumptious. It tastes just how I remember and is amazing when baked into desserts.
It goes perfect with either cold or warm dairy-free milk, preferably oat milk as its ultra-creamy.
I added the malt powder into the cookie batter along with chocolate chips for that ultra malty and rich flavour, then filled the cups with a decadent chocolate ganache and a malty cream.
Chocolate and Horlicks are a match made in dessert heaven- it had to be done!
Benefits of Horlicks:
- High in vitamin C, D B12,
- High in calcium, Zinc,
- Free from artificial colours, flavours, preservatives and sweeteners
- Supports immunity
Looking for more cookie recipes? Look no further:
- Vegan Brownie Cookies
- Vegan Chocolate Oreo Cookies
- Vegan Chocolate Chip Cookie Bars
- Vegan Gingerbread cookies
Preparation: 5 minutes
Baking time: 20-25 minutes
Ingredients for the cookie cups
-240g of caster sugar
-160g of dairy-free butter
-1 tablespoon of dairy-free milk
-2 teaspoons of vanilla extract
-340g of plain flour
-1 teaspoon of baking powder
-40g of vegan Horlicks malt powder
-70g of dairy-free dark chocolate
Ingredients for the cream filling
-100g of dairy-free whipping cream (I use Elmlea Plant-Based Cream)
-1 tablespoon of Vegan Horlicks malt powder
Ingredients for the chocolate ganache filling
-100g of dairy-free dark chocolate
-100g of dairy-free cream (you can use any vegan cream, single, double or coconut cream)
Method (cookie cups)
1. Preheat oven to 190 degrees c and grease a cookie cup tin with coconut oil or dairy-free butter.[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 milk if the mixture is too thick.
3. Add in the flour, baking powder and vegan Horlicks. Mix to combine into a cookie dough.
4. Fold in the roughly chopped chocolate chunks.
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. For the malty cream filling, in a medium-sized bowl, cream the dairy-free cream and malt powder together until stiff peaks / thick.
Use a hand whisk, electric whisk or stand mixer fitted with a balloon whisk attachment.
You can use any dairy-free whipping cream.
2. Transfer the whipped cream into a piping bag fitted with an open star tip nozzle.
3. Pipe a swirl into the cookie cup and on top like you would pipe a cupcake.
Add a sprinkle of Horlicks powder over the top.
Method (chocolate ganache)
1. Place the dairy-free cream into a small saucepan. Gently heat until it comes to a light simmer then turn off the heat.
2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
Set aside to cool slightly.
3. Divide the ganache into the cookie cups and sprinkle some sea salt over the top.
Store in the fridge. Unfilled cookie cups can be stored in a sealed container at room temperature.
Store the cookies in the fridge. If filled with cream, best enjoyed day of making.
Check out the new Horlicks here.
This is a paid collaboration with Horlicks.
A huge thank you to Horlicks UK for collabing on this recipe with me!
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