Cozy up this holiday season with these Hot Cocoa Cookie Cups! These adorable, bite-sized treats combine the flavors of rich hot cocoa with a sugar cookie base. Filled with creamy chocolate mousse and topped with whipped cream or marshmallows, they’re perfect for holiday gatherings, gifting, or enjoying by the fireplace. Bonus: They’re made with wholesome ingredients like almond flour, honey, and kefir for a healthier twist.
Hot Cocoa Cookie Cups Ingredients
Almond Flour: High in protein, fiber, and healthy fats, making these cookie cups gluten-free and nutritious.
Honey: A natural sweetener that adds a touch of sweetness and provides antioxidants.
Kefir: Probiotic-rich and loaded with calcium and vitamins for a creamy, gut-friendly mousse.
Dark Chocolate: A source of antioxidants and flavonoids, giving these treats a rich and indulgent flavor.
Tips For Making Perfect Hot Cocoa Cookie Cups
Grease the Muffin Pan Well: Ensure the cookie cups release easily without breaking.
Cool Before Assembling: Allow the cookie cups to cool completely before adding the mousse and pretzel handles.
Cut Pretzels Carefully: Use a sharp knife to cut the pretzels for handles to avoid breaking them.
Get Creative: Add crushed peppermint or sprinkles on top for extra holiday flair!
FAQs
What can I use instead of kefir?
Greek yogurt or heavy cream works as a substitute for kefir in the mousse.
How do I store Hot Cocoa Cookie Cups?
Store them in an airtight container in the refrigerator for up to 3 days.
Are these cookie cups kid-friendly?
Absolutely! Kids will love assembling the cups and decorating them with whipped cream or marshmallows.
Other Christmas Recipes To Make:
These Hot Cocoa Cookie Cups are perfect for the holidays! Tag me on Instagram at @healthyholme to show off your Christmas creation!
Hot Cocoa Cookie Cups
Ingredients
- 2 cups almond flour
- 2 tbsp honey
- 1 egg
- 2 tbsp coconut oil melted
- 1/4 cup plain kefir
- 1/2 cup melted chocolate
- 1 tbsp melted chocolate
- 6 mini pretzels
- optional: whipped cream or mini marshmallows
Instructions
- Preheat oven to 350F and lightly grease a mini muffin pan.
- Mix together the almond flour, honey, vanilla, egg, and coconut oil.
- Add 1 tbsp of dough to the mini muffin pan and press down in the center so that the dough covers the base and sides of the cup, but has an indentation in the middle. Bake for 8-10 minutes, or until edges turn golden.
- Meanwhile, whisk together 1/2 cup melted dark chocolate and kefir. Place in the refrigerator to thicken. Carefully. cut the pretzels for the handle of the cup.
- Once the cookies have cooled, remove them from the pan. Dip the cut ends of a pretzel piece in chocolate, and attach to the side of the “cup”. Repeat for all of the cups.
- Add a scoop of the chocolate mousse to each cup, top with whipped cream or mini marshmallows (if desired), and enjoy!
