Raspberry Nut Cup Cookies are a crunchy, jammy and chocolatey treat you’ll love for dessert or snack but healthy enough to eat for breakfast! The simple nut/seed cups are filled with raspberry chia jam and topped with chocolate. Full of nutrients, gluten-free, grain free, low-sugar, and vegan!
These homemade nut cup cookies are made with simple ingredients. The crust has an assortment of nuts and seeds you can customize to your own tastes. Baked in a muffin tin and then filled with homemade raspberry chia jam. A little bit of chocolate is poured over the top to make them even more divine.
Why I Love This Recipe
- Crunchy, jammy and chocolately
- Just the right amount of sweetness
- Delicious and satisfying
- Customizable to your own tastes
- Full heart-healthy fats to fuel your body and keep you satisfied
- Gluten free and grain free
- Low in sugar (maple syrup)
- Packed with protein and fiber
- Good for dessert, snack or breakfast
- A healthy treat you’ll feel good about eating
Ingredients and Substitutions
These Raspberry Nut Cup Cookies have just a handful of ingredients and are easy to adjust to your own tastes and what you have on hand.
Nut Cup Cookie Crust
The nuts and seeds in the cookie crust have many healthy benefits because they’re packed with fibre, antioxidants and healthy fats. They give you energy and are satisfying because of their fat content. Plus they contain plant-based protein, which make them even more filling.
- Assorted Nuts and Seeds – These form the base of the cups. I use walnuts, cashews, almonds and sesame seeds. Choose any nuts or seeds you like. Pumpkin seeds and pecans are good. If you’re nut free use all seeds.
- Shredded Coconut – Gives the crust a naturally sweet taste and chewy texture. It contains fiber, vitamins, minerals, and healthy fats.
- Chia Seeds – Needed to help the nuts and seeds bind together. They also provide protein and fiber. Soak them in water for 5 minutes.
- Creamy Almond Butter – Also helps the crust come together. Almond butter has a sweet neutral taste and creamy texture. Cashew butter or sunflower seed butter (nut free) can be substituted.
- Organic Maple Syrup – To sweeten things up a little. I like things sweet so I use 3 Tablespoons but you can use less. Once the crust is baked and cooled the maple syrup will harden adding to the lovely crunch. Honey can be substituted but will have a different taste.
- Sea Salt – You only need a pinch to help enhance the flavors of the nuts and seeds.
Raspberry Chia Jam
It’s super quick and easy to make, thickened with chia seeds, not sugar, totally delicious. If you don’t want to make your own, use your favorite jam from a jar but you won’t get the chia seeds.
- Raspberries – Fresh or frozen will work. Organic is best, I use frozen. Strawberries or blueberries can be substituted.
- Chia Seeds – Used to thicken the jam.
- Organic Maple Syrup – For sweetness. Use 2-3 Tablespoons adjust to your own sweetness.
Chocolate
- Chocolate Chips – Either dark or semi sweet chips. I like Enjoy Life Chips made without dairy.
- Coconut oil – Just a little to make the chocolate softer.
How To Make This Recipe
This fun recipe is made in a muffin tin. There are a few steps but it’s so… good. You’ll get an incredible tasting treat that’s full of nutrients.
These are the general guidelines and photos. See recipe card below for detailed directions.
- Preheat & Prep – Preheat oven to 325° F. Line 12 cups of a standard size muffin tin.
- Soak The Chia: In a medium bowl, combine the chia seeds and water. Let stand 5 minutes.
- Prepare The Crust: Add nuts, seeds and coconut to a food processor. Pulse until coarsely chopped (not too fine or powdery, you want a texture like oatmeal). Put in a medium bowl with the salt. In a small saucepan, melt the nut/seed butter and syrup over low heat. Stir until warm and soft. Remove from heat, stir until smooth and evenly combined. Pour the almond/maple mixture and soaked chia seed mixture over the nuts. Use fork and spatula to mix evenly.
- Fill The Muffin Tins and Shape The Crust: Divide mixture evenly between prepared cups, Use your fingers to press down and create a nice cup with even sides. (see photo below). If your fingers get sticky wet them a little.
- Bake: Bake in the preheated oven for 25 minutes until lightly browned at the edges and centers feel dry to the touch. Transfer tin to a cooling rack and cool for 10 minutes before removing from tin.
- Prepare the Raspberry Chia Jam: While the nut cups are baking make the chia jam. Heat raspberries in a small saucepan over medium-high heat, stirring occasionally until the fruit is heated through and begins to break down and bubble. Use a spoon to mash the fruit until smooth.Stir in the chia seeds. Stir in 2-3 tablespoons maple syrup. Remove from heat and let cool for 5 minutes. (The jam will thicken considerably as it cools.) Let cool.
- Fill The Crust with Raspberry Jam: Once the nut cups are cool, fill each cup with raspberry chia jam about about 1 rounded teaspoon.
- Top With Chocolate: While the jam is cooling, melt chocolate and coconut oil. Pour melted chocolate over each cup spreading over the raspberry layer
- Serve: Place in refrigerator for 1 hour or 15 minutes in freezer. Eat once chocolate is set or store in an airtight container in the refrigerator for 5 days. Let sit at room temperature for 30 minutes before serving. They can sit out for 5 or 6 hours if you bring them to a party.
Tips For Success
- When grinding the nuts/seeds in a food processor don’t let them get too fine or powdery; you want an uneven chop similar to oats and cereal. If there are very large pieces take them out and cut with a knife. You don’t want chunks that are to big.
- If you want to make sure all the crusts are even, weigh them before shaping into cups. Use a heaping tablespoon and fill each muffin liner. Then weigh each one to have them be equal. I get 26-27 grams each but it will depend on your nut and seed mixture.
- I like these Raspberry Nut Cup Cookies sweet. Make them less sweet if you prefer.
Enjoy these crunchy, jammy, chocolatey Raspberry Nut Cup Cookies for dessert, snack or breakfast. Together the dark chocolate, nuts and raspberries give this dessert the most amazing flavor. They taste fabulous and are packed with nutrients. Bring to a party, they’re sure to be a crowd pleaser at any gathering.
If you like these delicious nutritious treats you may also enjoy these recipes:
- Pumpkin Breakfast Cookies
- Paleo Apple Crisp
- Easy Paleo Thumbprint Cookies
- Fluffy Lemon Cupcakes (nut free, grain free, gluten free, dairy free)
Connect with me!
Love this recipe? Leave a comment and a rating! I love to connecting with you and it inspires me to continue creating delicious recipes for this blog.
Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.
Print
Raspberry Nut Cup Cookies
- Total Time: 55 minutes
- Yield: 12 cups 1x
Description
Together the dark chocolate, nuts and raspberries give this dessert the most amazing flavor. They taste fabulous and are packed with nutrients.
Ingredients
Nut Cup Cookie Crust
- 1 ½ Tablespoons chia seeds
- 1/4 cup water
- 1/3 cup almonds
- 1/3 cup walnuts
- 1/3 cup cashews
- 1/3 cup shredded coconut
- 1 Tablespoon sesame seeds
- 2 Ttablespoons creamy almond butter, seed butter or other nut butter
- 3 Tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt
Raspberry Chia Jam
- 1 1/4 cups raspberries frozen or fresh
- 1 Tablespoon chia seeds
- 3 tablespoons maple syrup
Chocolate
- 1/2 cup chocolate chips
- 1/2 Tablespoon coconut oil
Instructions
- Preheat oven to 325°F. Line 12 cups of a standard size muffin tin.
- In a medium bowl, combine the chia seeds and water. Let stand 5 minutes.
- Process the almonds first, they need more processing than the other nuts. Pulse until coarsely chopped, not too fine.
- Add the walnuts, cashews and shredded coconut (if your coconut is very fine you can just put it into the bowl without processing). Pulse until coarsely chopped (not too fine or powdery, you want a texture like oatmeal).
- Put in a medium bowl and salt. Stir to combine (don’t forget the coconut if you didn’t add it to the processor).
- In a small saucepan, melt the nut/seed butter and syrup over low heat. Stir until warm and soft. Remove from heat, stir until smooth and evenly combined.
- Pour the almond/maple mixture and soaked chia seed mixture over the nuts. Use fork and spatula to mix evenly.
- Divide mixture evenly between prepared cups, 1 heaping tablespoon or about 25 grams each*. Use your fingers to press down and create nice cup with even sides. (see photo above). If your fingers get sticky wet them a little.
- Bake in the preheated oven for 25 minutes or until lightly browned at edges and centers feel dry to the touch. Transfer tin to a cooling rack and cool for 10 minutes before removing from tin.
- While the nut cups are baking make the raspberry chia jam. Heat raspberries in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon to mash the fruit until smooth.
- Stir in the chia seeds. Stir in 2-3 tablespoons maple syrup.
- Remove from heat and let cool for 5 minutes. (The jam will thicken considerably as it cools.) Give the jam one final good stir. Let cool.
- While the jam is cooling, melt chocolate and coconut oil.
- Once the nut cups are cool, fill each cup with about 1 rounded teaspoon of raspberry chia jam.
- Pour melted chocolate over each cup spreading over the raspberry layer.
- Place in refrigerator for 1 hour or 15 minutes in freezer.
- Serve once the chocolate is set.
- Store in an airtight container in the refrigerator for 5 days. Let sit at room temperature for 30 minutes before serving. They can sit out for 5 or 6 hours if you bring them to a party.
Notes
If you want to make sure all the crusts are even, weigh them before shaping into cups. Use a heaping tablespoon and fill each muffin liner. Then weigh each one to have them be equal. I get 24-26 grams each but it will depend on your nut and seed mixture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack, Breakfast
- Method: Process, Bake
- Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free
Delicious…
Divine. Thanks for the great recipe Ingrid!
Thanks Janice, it’s one of my favorite healthy cookie delights.