Step 1

Preheat oven to 350°F (180°C) and lightly grease a muffin pan. I recommend using a silicon one.

Step 2

In a small bowl, combine the oat flour, almond flour, and tapioca starch. Add the maple syrup, almond milk, and vanilla extract. Mix until combined. The batter will be quite thick, set aside.

Step 3

In another bowl, beat the aquafaba using a hand mixer until it forms soft peaks. This step can take up to 5 minutes.

Step 4

Add the thick batter to the aquafaba and carefully mix using a spatula until well combined. Stop as soon as the aquafaba is integrated. You should get a light and fluffy batter.

Step 5

Divide the batter (about 2 tbsp per cavity) into the 6 cavities of the muffin pan and bake for 25 minutes.

Step 6

Remove from the oven but don't turn it off, lower the oven to 300°F. While the cookies are still warm, use the top of a bottle to make an indentation in the center of each cookie. A small jar or pill bottle can also work.

Step 7

Let the cookies cool 5 minutes and carefully remove from the pan. Place the cookie cups on a baking sheet lined with parchment paper and bake for another 8-10 minutes. This step makes the cookie a bit crispier on the outside.

Step 8

Remove from the oven and let cool completely. In the meantime, prepare the filling(s). You don't have to make them all, just pick your favorite one!

Step 9

Cookies are best served the same day but will keep for up to 3 days in an airtight container at room temperature.

Step 10

Place the strawberries in a blender and blend until you get a juice. Strain the juice to remove the seeds and place it in a small saucepan. You should get about 1/2 cup of strawberry juice.

Step 11

Add the maple syrup and heat over medium heat for 2-3 minutes.

Step 12

In the meantime, dissolve the agar in one tablespoon water. Add the agar mixture to the saucepan and bring to a boil. As soon as it boils, remove from heat and let cool 2-3 minutes before pouring it into the cookie cups. Let cool at least 2 hours, or half an hour in the refrigerator.

Step 13

Melt the chocolate chips over a double boiler. Once melted, stir in the hazelnut butter and mix until well combined. Pour the melted hazelnut chocolate into the cookie cups and let cool at room temperature until firmer, or one hour in the refrigerator.

Step 14

Combine the almond butter, maple syrup, and melted cocoa butter in a small bowl. Add the vanilla extract and sea salt, and stir until combined. Taste and adjust saltiness if needed. Pour into the cookie cups and let cool at room temperature until firmer, or one hour in the refrigerator.