Chocolate Chip Cookie Dough Cups (Vegan + Gluten-Free)
A freezer-friendly, no-bake vegan and gluten-free dessert featuring a creamy nut-butter cookie dough center wrapped in a smooth chocolate shell.
Ingredients
Chocolate Layer
- coconut oil melted
- cocoa powder
- maple syrup
Cookie Dough Filling
- nut butter cashew or almond; not too runny
- almond flour
- coconut sugar
- vanilla extract
- mini chocolate chips GF + DF
Instructions
- Line a mini muffin tin with cupcake liners or silicone molds.
- Mix melted coconut oil, cocoa powder, and maple syrup to make the chocolate layer.
- Pour a little chocolate into each cup and chill for 10 minutes.
- Mix nut butter, almond flour, coconut sugar, vanilla, and chocolate chips to form the cookie dough.
- Scoop 1 teaspoon of dough into each cup, then pour remaining chocolate over to cover.
- Refrigerate until fully set, about 20–30 minutes.
Notes
Using coconut oil in the chocolate layer creates a smooth texture. Nut butter keeps the filling creamy. Almond flour adds structure. Chocolate too thick? Microwave briefly. Ghee adds flavor but isn't vegan. For nut-free, use sunflower seed butter with a bit of coconut flour. Store chilled for up to 2 weeks or frozen for 2 months.