I first made these Figgy Cookie Cups for Easter to share at our family brunch. They were a huge hit and I’ve been making them every few weeks since then for me and my boys.
They are a great treat to make in advance and keep in the freezer for when you need a quick snack (I’m thinking these will come in handy with a newborn). These Figgy Cookie Cups are also no-bake and only require 5 ingredients. You can make them Paleo and Vegan by substituting the whipped cream topping for a coconut whipped cream.
Recipe makes 2 dozen mini figgy cookie cups, or 1 dozen regular-sized cookies.
I sprinkled this batch with a little cocoa powder, just for looks (as you cannot taste it).
These Figgy Cookie Cups should be stored in the freezer otherwise the whipped cream will melt. It’s almost like an ice-cream topping…which, speaking of, would go quite nicely in place of the cream 😉
I'm Katie - wife to a loving husband mother to an active toddler and currently pregnant with our second child. I am a stay-at-home-mom with a passion for all things health & fitness. I believe in nourishment for the body, mind & soul through eating real food, practicing proper fitness & living without restriction. Join me in creating healthy recipes and learning to live a balanced, fulfilling life!