We like to keep things simple and straightforward when it comes to baking cakes, preparing desserts, and stuff like that. These little Cookie Cups with Skyr & Berries are quick to bake, even quicker to fill with fresh fruit and Skyr. And extremely delicious we might add. A small snack that isn’t too sweet and is really refreshing when chilled.
Cookies are usually known for being quite sweet. Our Chocolate Chip Cookie Cups with Toffifay are a good example of this. But there are other options. A little healthier and not quite as sweet. The cookie dough for these cookie cups contains only a small amount of coconut blossom sugar and is also rich in fiber thanks to the oats. Does that make it less tasty? Not at all!
You don’t always have to overdo it with sugar and fat. Sometimes less is more! In addition to fresh fruit and berries, the little cookie cups are also filled with some Skyr – a protein-rich alternative to cream cheese or quark. We always have some at home and like to use it for different types of desserts. The product used here also has a fruity component in the cups – which is very useful in this case, because it allows you to create different layers inside the cookie cups. :P
We slightly modified one of our Oatmeal Cookies recipe for these cookie cups here. If you like this type of cookie, you should definitely bake them one day. Really delicious! A simple cookie like that is not necessarily made for moist toppings, so we brushed the inside of the cookie cups with some white chocolate. You don’t necessarily have to do this. The cups will last for several hours without softening. However, if you want to leave them in the fridge overnight, you should perhaps use the chocolate as a protecting layer between the cookie and the filling.
If you only have plain Skyr on hand, you can use that too, of course. You don’t necessarily need an extra layer of fruit compote coming with the Skyr. But some additional flavor can’t hurt… maybe a vanilla or strawberry flavored Skyr. If you don’t have that at home either, you could use yogurt as well – there are tons of products to choose from, I guess. ;P
If you like your desserts simple and less complicated, you might also want to take a look at following two recipes. Our vegan Biscoff Cream Dessert requires only a few ingredients and is ready in no time. If you have Biscoff cookies and Biscoff spread at home, you’re almost ready to serve… ;)
Our Mini Ladyfinger Tiramisu Cakes require a few more ingredients, a little more work. Still very easy to prepare. You can make them quickly, even when your guests are already sitting on the couch chatting and waiting for something sweet to snack. ;P
INGREDIENTS / ZUTATEN
(6 cookie cups)
For the cups:
2 tbsp. coconut blossom sugar*
1 medium egg
1/2 tsp. vanilla bean paste*
1 1/2 cups (120g) rolled oats
1/2 cup (40g) coconut flakes*
1/3 cup (75g) butter, melted
1/4 cup (30g) spelt flour
For the filling:
1.7 oz. (50g) white chocolate, melted (optional)
3 cups of Skyr with fruits (e.g. apricot/sea buckthorn, cherry, or blueberry)
some fresh fruit or berries
(6 Cookie Cups)
Für die Cups:
2 EL Kokosblütenzucker*
1 Ei (M)
1/2 TL Vanillepaste*
120g Haferflocken
40g Kokosnussflocken*
75g Butter, geschmolzen
30g Dinkelmehl (Type 630)
Für die Füllung:
50g weiße Schokolade, geschmolzen (optional)
3 Becher Skyr mit Frucht (z.B. Aprikose & Sanddornbeere, Kirsche oder Heidelbeere)
einige frische Früchte oder Beeren
DIRECTIONS / ZUBEREITUNG
1. Mix the coconut blossom sugar with egg and vanilla bean paste on high until very light and fluffy – this takes about 4-5 minutes. Add the rolled oats, coconut flakes, and melted butter and mix well. Sift the flour on top and mix in – the dough will be quite sticky. Let the dough rest for about 5 minutes, then divide it between the six molds of a muffin tin*. Press the dough firmly into the molds to create the cookie cups – this works best with slightly damp fingers. Place the muffin tin with the dough in the fridge for about 30 minutes.
2. Preheat the oven to 350°F (180°C). Line each cookie cup with a small piece of baking parchment and fill with baking beans*. Bake in the preheated oven for about 16-19 minutes – the edges of the cookie cups should be golden brown. Remove from the oven and let cool down slightly, then carefully remove from the molds with a knife and allow them to cool completely on a wire rack.
3. If you want the cookie cups tod hold up a little longer, we recommend brushing the inside with a little melted chocolate. To do this, melt the white chocolate (over a hot water bath or carefully in the microwave) and then brush the inside of the cookie cups with a pastry brush. This step is not absolutely necessary, the cookie cups can also be made and served without the chocolate layer.
4. Carefully spoon out the top (white) layer of Skyr from each cup with a spoon. Leave the fruit layers in the cups and stir each one briefly. Cut the fruit or berries into small pieces (if necessary) and add some to the cookie cups. Top with the fruit filling from the Skyr cups and finish with the remaining (pure) Skyr. Decorate with fresh fruit to your liking and serve.
1. Den Kokosblütenzucker mit dem Ei und der Vanillepaste auf höchster Stufe schaumig aufschlagen – dauert etwa 4-5 Minuten. Die Haferflocken, Kokosraspeln und die geschmolzene Butter zugeben und alles gut verrühren. Das Mehl darüber sieben und dann einarbeiten – der Teig wird recht klebrig sein. Den Teig etwa 5 Minuten ziehen lassen und dann auf ein Muffinblech mit sechs Mulden* verteilen. Den Teig an Boden und Seiten festdrücken, um die Cookie Cups zu formen – geht mit leicht angefeuchteten Fingern am besten. Das Muffinblech samt Teig für etwa 30 Minuten in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) ober-/Unterhitze vorheizen. Die Cookie Cups jeweils mit einem kleinen Stück Backpapier auslegen und mit Backbohnen* auffüllen. Im vorgeheizten Ofen für etwa 16-19 Minuten backen – die Ränder sollten eine goldbraune Farbe bekommen haben. Aus dem Ofen nehmen und etwas abkühlen lassen, dann vorsichtig mit einem Messer aus den Formen lösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Wenn die Cookie Cups etwas länger durchhalten sollen, dann empfehle ich, sie innen mit etwas geschmolzener Schokolade einzupinseln. Dazu die weiße Schokolade schmelzen (über heißem Wasserbad oder vorsichtig in der Mikrowelle) und dann mit einem Backpinsel die Innenseiten der Cups bestreichen. Dieser Schritt ist nicht zwingend notwendig, die Cookie Cups kann man auch ohne die Schokolade servieren.
4. Von den Bechern mit dem Skyr jeweils vorsichtig die oberste (weiße) Schicht Skyr mit einem Löffel herauslöffeln – die Fruchtschichten in den Bechern lassen und jeweils kurz verrühren. Die Früchte und/oder Beeren in kleine Stücke schneiden (falls notwendig) und auf die Cookie Cups verteilen. Die Fruchtfüllung der Skyr Becher auf das Obst geben und dann mit dem restlichen (weißen) Skyr toppen. Nach Belieben mit frischen Früchten dekorieren und dann servieren.
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Here is a version of the recipe you can print easily.
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Cookie Cups with Berries & Skyr
- Prep Time: 00:30
- Cook Time: 00:19
- Total Time: 01:30
- Yield: 6 1x
- Category: Dessert
- Cuisine: International
- Diet: Vegetarian
Description
These delicious little cookie cups are filled with berries and Skyr. The perfect (healthy) little snack when you fancy something sweet!
Ingredients
For the cups:
2 tbsp. coconut blossom sugar*
1 medium egg
1/2 tsp. vanilla bean paste*
1 1/2 cups (120g) rolled oats
1/2 cup (40g) coconut flakes*
1/3 cup (75g) butter, melted
1/4 cup (30g) spelt flour
For the filling:
1.7 oz. (50g) white chocolate, melted (optional)
3 cups of Skyr with fruits (e.g. apricot/sea buckthorn, cherry, or blueberry)
some fresh fruit or berries
Instructions
1. Mix the coconut blossom sugar with egg and vanilla bean paste on high until very light and fluffy – this takes about 4-5 minutes. Add the rolled oats, coconut flakes, and melted butter and mix well. Sift the flour on top and mix in – the dough will be quite sticky. Let the dough rest for about 5 minutes, then divide it between the six molds of a muffin tin*. Press the dough firmly into the molds to create the cookie cups – this works best with slightly damp fingers. Place the muffin tin with the dough in the fridge for about 30 minutes.
2. Preheat the oven to 350°F (180°C). Line each cookie cup with a small piece of baking parchment and fill with baking beans*. Bake in the preheated oven for about 16-19 minutes – the edges of the cookie cups should be golden brown. Remove from the oven and let cool down slightly, then carefully remove from the molds with a knife and allow them to cool completely on a wire rack.
3. If you want the cookie cups tod hold up a little longer, we recommend brushing the inside with a little melted chocolate. To do this, melt the white chocolate (over a hot water bath or carefully in the microwave) and then brush the inside of the cookie cups with a pastry brush. This step is not absolutely necessary, the cookie cups can also be made and served without the chocolate layer.
4. Carefully spoon out the top (white) layer of Skyr from each cup with a spoon. Leave the fruit layers in the cups and stir each one briefly. Cut the fruit or berries into small pieces (if necessary) and add some to the cookie cups. Top with the fruit filling from the Skyr cups and finish with the remaining (pure) Skyr. Decorate with fresh fruit to your liking and serve.
Notes
Make something amazing in the kitchen!
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