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SunButter Grasshopper Cookie Cups

  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 8 cups (or 18 minis) 1x
  • Category: cookie
  • Method: baking
  • Cuisine: american


Like mint chip ice cream in mini pie form! Grasshopper Cookie Cups with a creamy mint filling inside a rich dark chocolate cookie crust. Vegan, paleo, easy!



Chocolate Cookie Cups

Mint Filling


  1. Preheat the oven to 350ºF.
  2. Whisk together the SunButter and maple syrup.
  3. Add the cocoa powder, almond flour, baking soda, and salt.
  4. Mix to form a thick dough.
  5. Line a muffin tin with paper liners or spray with nonstick spray.
  6. Press a thin layer of dough onto the bottom and sides of each muffin tin to make a cup. You should get 6-8 cups (or 18-20 if making minis).
  7. Bake for 25-28 minutes (or 12-15 minutes for minis) at 350ºF.
  8. Cool for 10-15 minutes, then remove from the pan and cool completely (or even chill overnight) before filling.
  9. Stir together the filling ingredients until thick and creamy.
  10. Fill each cookie cup with a spoonful of mint cream. Top with mini chips. Enjoy!
  11. Keep covered in the fridge for up to a week.


*The solid part scooped out of a can of full fat coconut milk that has been chilled overnight. Or you can use full fat coconut yogurt.


  • Serving Size: 1 cup
  • Calories: 259
  • Sugar: 14g
  • Fat: 18g
  • Saturated Fat: 7g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 6g

Keywords: mint, st patricks, chocolate, cookie, muffin, green, vegan, gluten free, paleo