Strawberry Pie Cookie Cups (Vegan, Peanut-Free) (Edit recipe)

With only 7 ingredients, these deliciously sweet + salty Strawberry Pie Cookie Cups have a wonderful crunch. Filled with roasted strawberries and so easy to make, these tasty cookie cups are a great mid-afternoon snack that also fits perfectly in the lunchbox. The kiddos love these too.

20 minutes to 25 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	13 g
Carbohydrates:	41 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	359 mg
Fiber:	3 g
Sugars:	10 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 12

Ingredients

1.5 cups Old Fashioned Oats, Organic (can sub gluten-free oats)
1.5 cups Salted Mini Pretzels, Can sub gluten-free pretzels
10 Tbsp Brown Sugar, Organic (I used dark brown); divided use
10 Tbsp Plant Based Butter, Melted
3 Tbsp Almond Butter, Melted (I used creamy, salted almond butter); sub sun butter to make nut-free
2.5 Tbsp Semi-Sweet Mini Chocolate Chips, Vegan
2 cups Strawberries, Fresh strawberries, stemmed + sliced 1/4-inch thick

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Line 12-cup nonstick muffin pan with paper liners; set aside.
Play oats in food processor; pulse “chop” until oats resemble a coarse flour. Pour into a medium mixing bowl.
Place pretzels in food processor; pulse “chop” until pretzels are mostly a fine pretzel powder with some small pretzel bit mixed in. Place pretzel mixture in bowl with oat flour. Whisk in 8 Tbsp (1/2 cup) brown sugar. Pour in melted butter and melted almond butter; stir well to combine. Stir in mini chocolate chips until well combined.
Spoon 2.5 tablespoons oat-pretzel mixture into each paper liner. Press down firmly on mixture (this allows mixture to go up the sides of the paper liners). Press mixture into sides of paper liners to secure mixture in place, stopping about 1/4-inch from the top of each paper liner.
Bake on middle rack of oven for 10 minutes.
While cookie cups are baking, place sliced strawberries in medium bowl. Add remaining 2 tablespoons brown sugar. Gently stir to coat strawberries. Divide strawberries evenly among 12 cookie cups, spooning strawberry slices into each one (about 5-7 strawberry slices, depending on size of strawberries). Bake on middle rack of oven for 10 minutes.
Allow to cool completely in pan before carefully removing cookie cups. Gently peel off paper liners right before serving. Store leftover cookie cups in airtight container in refrigerator for up to 4 days (they also taste great chilled). Makes 12 cookie cups.

Notes

Use a regular-size nonstick muffin pan. Medium-size fresh strawberries are recommended. To make recipe gluten-free, use gluten-free oats and gluten-free salted mini pretzel twists. To make recipe nut-free, use creamy sun butter or other creamy oat or granola butter.