Oat Cookie Cups with Chocolate Fig Filling

Oat Cookie Cups with Fig & Chocolate Filling, gluten free. Because what's a baking wreck without redemption?

Who doesn’t like a good cookie-wreck story?  If it were not for a very unfortunate event where I demonstrate my inner 5-year old, these fabulously odd looking, but tasty cookies may never have been rescued or had their moment in the shooting studio. 

These were supposed to be a simple oat cookie. I was going to bake them in a muffin pan for convenience. When the first test batch came out of the oven they’d puffed up like silly muffins. I was so annoyed thinking freaking%$#$cookiewreck that I smashed the pan onto the counter top (read:  5-year-old diva having a tantrum) and then a miracle happened. The center of the cookie caved in making it a little like a tart crust. Curiosity won out. I had nothing to lose except more of my baking dignity.

Out came the fig jam because it seemed like a good idea and I then I saw some chocolate and that was an even better idea. And what’s chocolate without a nut?

The surprise was on us. The flavors were crazy, but worked so well together we made them again. And twice more. You know. Just to be sure. Add a bit of fig jam, chocolate and pecan to the mixture and you’ve made yourself a really fine treat.

Also, it’s ridiculously easy to make these in no time at all. The bothersome part is toasting the oats first, but if you make a bunch and save them in a double Ziploc bag in the freezer, they’ll be on hand when you have to make these again. You know. To be sure you like them.

No mixer needed, just a bowl and a wooden spoon. Mix it all up, scoop, bake, fill, bake it again and that’s it. Cookie cup treats that I bet no one else will be bringing to that potluck or work thing or picnic. And if you want to stretch the recipe, use a mini muffin pan (or four) and make a zillion two-bite treats. Just adjust the baking time or they might be slightly too toasty.

And there you have it. Redemption from cookie-wreckville.

Oat Cookie Cups with Fig & Chocolate Filling, gluten free. Because what's a baking wreck without redemption?

Oat Cookie Cups with Chocolate Fig Filling
The recipe makes about 24 cookie cups, but if you use mini muffin pans you can probably double that amount. The fig jam is the nice companion to the oats and chocolate with pecans. Use the best quality fig jam you can locate because the flavor stands out. For best flavor, toast the oats on a baking sheet in a 350°F oven for 10-14 minutes or until they are golden brown and smell toasty. To rough chop oats either use a knife and cut them by hand or use a food processor and pulse them a few times.
Oat Cookie Cups
  • 145 grams unsalted butter, softened (10 tablespoons)
  • 50 grams granulated sugar (1/4 cup)
  • 150 grams brown sugar (3/4 cup)
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 115 grams GF rolled oats, toasted and rough chopped (1 cup)
  • 130 grams Canteen flour blend (1 cup)(see notes)
  • 170 grams fig preserves or jam (1/2 cup)
  • 190 grams semisweet mini chocolate chips (1 cup)
  • 120 grams pecans, roughly chopped (1 cup)
Oat Cookie Cups
  1. Preheat oven to 325°F. Grease 2 12-count regular muffin pans with nonstick spray.
  2. In a large bowl, beat butter with sugars, instant coffee, vanilla, salt and baking soda. Stir in chopped oats and flour and mix until blended. Dough will be soft and sticky and may look more like batter. Scoop by heaping tablespoons and place in the muffin pans. Flatten just a little to fill the bottom. Bake 15-18 minutes or until they have risen and look a little like flat muffins. They will seem puffy and should be starting to brown. Remove from the oven and immediately rap the pan on the counter top so the muffins deflate. They should look like little cups with the center deflated but the edges remaining about a quarter to one third up the sides of the muffin openings.
  1. While the cookies are still warm drop one teaspoon sized dollop of preserves or jam in the center of each cookie cup. Evenly distribute the chocolate chips and chopped pecans on top of the jam. Bake 10-13 minutes more or until the jam is starting to bubble and the cookies are toasty golden.
  2. Cool completely in the pan. Remove each cookie cup with a small offset spatula and transfer to a rack to cool completely. They're fragile and might break when warm, but will be sturdy once cool. Best fresh.
Canteen flour blend is 2 parts superfine brown rice flour to one part each superfine white rice flour and tapioca flour by weight. See About Flours for more information.



  1. […] fig and chocolate is not new around here. We’ve done it before and it was remarkably tasty, even if it was a baking-wreck-rescue. But this cookie might even be […]