I’m a long-time Girl Scout cookie fan, and this year’s new Exploremore cookie — inspired by rocky road ice cream — was impossible to resist. I loved the flavor so much that I developed a freezer-friendly, slightly healthier version: Exploremore Oat Cups. These oat cups capture the same rocky road spirit using oat flour, almond butter, cocoa, and a crunchy, marshmallow-studded topping. They’re perfect for satisfying a sweet tooth without reaching for a boxed cookie.
These oat cups are built in three layers: a chocolate oat base that provides structure and oat flavor, a creamy chocolate-almond butter middle, and a rocky-road inspired topping of chopped almonds, marshmallow bits, and mini chocolate chips. They are made without refined white flour, and swapping in natural sweeteners and nut butter gives them added fiber and healthy fats compared with a traditional cookie. They freeze well, so I make a batch and keep them on hand for an easy snack or dessert.
Exploremore Oat Cups
Yield: 12 cups • Prep: 25 minutes • Chill: 1 hour • Total: ~28 minutes
By: Linley Hanson
Ingredients
Chocolate Oat Layer
- 1 3/4 cups oat flour
- 2 tablespoons cocoa powder
- 1/2 cup all-natural maple syrup
- 1/3 cup all-natural creamy almond butter
- 1/2 teaspoon almond extract
- 2 teaspoons water, plus more as needed
Chocolate Almond Butter Layer
- 1/2 cup chocolate chips
- 2 teaspoons coconut oil
- 1/2 teaspoon almond extract
- 1/2 cup all-natural creamy almond butter
Rocky Road Topping
- 2 tablespoons chopped almonds (raw)
- 2 tablespoons marshmallow bits
- 2 tablespoons mini chocolate chips
Instructions
- Line a 12-cup muffin pan with paper liners and set aside.
- In a large bowl combine oat flour, cocoa powder, maple syrup, almond butter, almond extract, and 2 teaspoons water. Stir until a dough-like consistency forms. If the mixture is crumbly, add 1 teaspoon of water at a time until it holds together like cookie dough.
- Press a heaping tablespoon of the oat mixture firmly into the bottom of each lined muffin cup to form an even base. If you have extra, distribute it evenly among the cups.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until the chocolate is melted and glossy. Alternatively, melt the chocolate over a double boiler on the stovetop.
- Stir the almond extract and almond butter into the melted chocolate until smooth and fully combined.
- Spoon about 1 teaspoon of the chocolate-almond butter mixture over each oat base and spread it evenly.
- Combine the chopped almonds, marshmallow bits, and mini chocolate chips in a small bowl, then sprinkle the mixture over the top of each cup while the chocolate is still soft.
- Transfer the pan to the freezer and let the cups set for at least 1 hour until firm.
- Remove from liners to serve, or transfer to a freezer-safe container or bag. Keep stored in the freezer and let thaw a few minutes before eating for a softer texture.
Tips & Notes
- Water amount depends on the thickness of your almond butter. If the dough is dry and crumbly, add water 1 teaspoon at a time until it forms a cohesive dough.
- Nut butter swap: peanut butter works well if you prefer, and cashew or sunflower seed butter will also produce tasty results for those with peanut or tree-nut sensitivities (adjust water as needed).
- Chocolate: use dark or semi-sweet chocolate chips to control sweetness. If using chunks or a bar, chop finely to melt evenly.
- Make-ahead: these can be stored in the freezer for several weeks. For best texture, allow 5–10 minutes at room temperature before eating.
- Portion control: the recipe yields twelve modest-sized cups. To reduce calories per serving, make smaller portions or share with guests.
Serving Suggestions
Serve slightly thawed alongside a scoop of vanilla frozen yogurt or a dollop of whipped coconut cream for a rocky-road inspired dessert. They also make a convenient on-the-go snack or a lunchbox treat when kept chilled.
Nutrition (per serving, approximate)
Calories: 290 kcal • Carbohydrates: 34 g • Protein: 7 g • Fat: 15 g • Fiber: 3 g • Sugar: 17 g
Nutrition information is automatically calculated and should be used as an approximation.
Final Notes
These Exploremore Oat Cups are a simple way to enjoy the rocky-road flavors of the Girl Scout Exploremore cookie in a freezer-friendly, slightly healthier format. The combination of oat flour and almond butter provides a satisfying bite while the marshmallow-almond-chocolate topping delivers the nostalgic rocky road experience. They’re easy to make, flexible with ingredient swaps, and perfect for keeping on hand whenever a cookie craving hits.
If you make these, share your photos with the hashtag #fitfoodiefinds so others can see your version.