If you’re looking for a delightful treat that perfectly combines rich, creamy flavors with a wholesome twist, you’re in the right place! This Vegan Cookie Dough Cups Recipe is one of those irresistible snacks that feels indulgent but is made with simple, plant-based ingredients you can feel good about. Imagine creamy peanut butter, luscious maple syrup, and dairy-free chocolate layered into bite-sized cups that melt in your mouth. Whether you’re vegan or just love tasty, clean dessert options, these cookie dough cups will quickly become your new favorite go-to.
Ingredients You’ll Need
To whip up these delicious cookie dough cups, you’ll need just a handful of ingredients that are straightforward yet essential. Each one plays a crucial role, adding the right balance of sweetness, creaminess, and texture to create that perfect cookie dough experience without any baking.
- Ground almonds: Provides a nutty base and natural texture, making the dough satisfyingly crumbly but soft.
- Coconut sugar: Adds subtle caramel notes and a healthier alternative to refined sugars.
- Peanut butter: Brings creamy richness and a hint of salty depth, making every bite comforting and filling.
- Pure maple syrup: Offers natural sweetness while keeping the mix sticky enough to hold together.
- Sea salt: Just a pinch enhances all the flavors, balancing sweetness beautifully.
- Vanilla extract: Lifts the whole recipe with warm, fragrant undertones that make it truly special.
- Dairy-free chocolate chips or chopped chocolate: Adds melty chocolate pockets for extra indulgence without any dairy.
- Dairy-free chocolate: For coating the cups, ensuring a crisp, luxurious shell that contrasts with the creamy inside.
- Coconut oil (optional): Helps smooth out the chocolate when melting for a shiny finish on your cookie dough cups.
How to Make Vegan Cookie Dough Cups Recipe
Step 1: Prepare the Cookie Dough Base
Start by combining the ground almonds and coconut sugar in a bowl. These dry ingredients form a lovely crumbly texture that mimics traditional cookie dough. Then mix in the peanut butter, pure maple syrup, sea salt, and vanilla extract until everything comes together into a creamy, thick dough. Be sure the peanut butter is soft and easily foldable—that way your dough won’t be too stiff or dry.
Step 2: Fold in the Chocolate Chips
Gently stir in the dairy-free chocolate chips, spreading those little bursts of chocolate throughout the dough evenly. This step is where the cookie dough transforms into something exciting and indulgent, promising a delicious surprise in every bite.
Step 3: Form the Cookie Dough Cups
Line a mini muffin tin with paper liners or lightly grease it to prevent sticking. Press spoonfuls of the cookie dough firmly into the cups, shaping them so the sides are a bit thick to hold the filling later. This creates that perfect little cup shape ready for the chocolate coating and filling.
Step 4: Prepare the Chocolate Shell
In a microwave-safe bowl or over a double boiler, melt the dairy-free chocolate with the optional coconut oil until glossy and smooth. Carefully spoon the melted chocolate over the edges and inside the cookie dough cups, creating a thin chocolate shell that will harden in the fridge. Pop the tin into the fridge while making the filling to set the chocolate shell.
How to Serve Vegan Cookie Dough Cups Recipe
Garnishes
When it comes to garnishing, the sky’s the limit! Sprinkle flaky sea salt on top of the hardened chocolate shells to enhance the sweet and salty balance. You can also add a few chopped nuts or drizzle a little extra peanut butter for a pretty finish and an extra layer of flavor.
Side Dishes
Serve these Vegan Cookie Dough Cups Recipe treats alongside a fresh fruit salad to cut through the richness, or pair them with a scoop of vegan vanilla ice cream for a decadent dessert experience. A warm cup of herbal tea or a creamy almond milk latte also makes a wonderful pairing.
Creative Ways to Present
For a fun twist, serve them on a dessert platter with assorted nuts and fresh berries artistically arranged around to create a colorful, inviting display. You can even package them individually in small gift boxes or jars for parties or as thoughtful homemade gifts – these cookie dough cups are sure to impress!
Make Ahead and Storage
Storing Leftovers
Stored properly in an airtight container in the refrigerator, these cookie dough cups will stay fresh and delicious for up to 5 days. Keeping them chilled ensures the chocolate shell remains crisp and the filling maintains its perfect creamy texture.
Freezing
If you want to keep them longer or prepare in advance, simply freeze the cookie dough cups in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months, making it easy to enjoy these treats anytime you crave them.
Reheating
To enjoy frozen Vegan Cookie Dough Cups Recipe, let them thaw in the refrigerator for a few hours or at room temperature for about 20 minutes. Avoid reheating in the microwave as it may melt the chocolate shell unevenly. The slight chill actually makes the texture even more enjoyable.
FAQs
Can I substitute peanut butter with another nut butter?
Absolutely! Almond butter, cashew butter, or even sunflower seed butter work wonderfully and provide a slightly different flavor profile while keeping the creamy texture intact.
Is this Vegan Cookie Dough Cups Recipe gluten-free?
Yes, since the recipe uses ground almonds instead of flour, it’s naturally gluten-free, making it suitable for those avoiding gluten or with sensitivities.
Do I need to bake these cookie dough cups?
No baking is necessary! This recipe is designed to be no-bake, which means it’s quick to make, and the almonds and peanut butter give you that cookie dough feel without heating.
Can I use regular chocolate instead of dairy-free?
If you’re not strictly vegan or dairy-free, you can substitute regular chocolate to coat the cups. Just remember the flavor and dietary considerations will change accordingly.
How do I prevent the chocolate shell from melting too quickly?
Make sure to store the finished cookie dough cups in the refrigerator or freezer until ready to eat. Serving them chilled keeps the chocolate shell firm and prevents melting during handling.
Final Thoughts
This Vegan Cookie Dough Cups Recipe is a true game-changer when you want a luscious, satisfying treat without any guilt. It’s simple, fun to make, and bursting with flavors that everyone will love. I seriously can’t wait for you to try making these yourself and watch how quickly they disappear at any gathering. Trust me, once you give this recipe a go, it’ll become a dessert staple in your kitchen!
Print
Vegan Cookie Dough Cups Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Delicious and healthy vegan Cookie Dough Cups made with almond flour, peanut butter, and dairy-free chocolate. These no-bake treats combine a rich, creamy cookie dough filling topped with smooth melted chocolate, perfect for a guilt-free indulgence that anyone can enjoy.
Ingredients
Cookie Dough Base
- ½ cup ground almonds
- 2 tablespoons coconut sugar
- 4 tablespoons peanut butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- 1.8 oz dairy free chocolate chips (or chopped dairy free chocolate)
Chocolate Topping
- 2 tablespoons peanut butter
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 10.6 oz dairy free chocolate
- 1 teaspoon coconut oil (solid, optional)
Instructions
- Prepare the cookie dough base: In a mixing bowl, combine ground almonds, coconut sugar, peanut butter, maple syrup, sea salt, and vanilla extract. Mix until a smooth dough forms, then gently fold in the dairy-free chocolate chips.
- Shape the dough cups: Line a muffin tin with paper liners. Spoon the cookie dough mixture into each cup, pressing and shaping it down to form even bases and sides. Place the filled muffin tin in the freezer to chill and firm up for about 15-20 minutes.
- Make the chocolate topping: Melt the dairy-free chocolate together with the peanut butter, maple syrup, vanilla extract, sea salt, and coconut oil over a double boiler or in short bursts in the microwave. Stir until completely smooth and glossy.
- Assemble the cookie dough cups: Remove the cookie dough cups from the freezer and spoon the melted chocolate mixture generously over each cup. Return them to the freezer for at least 10 minutes to let the chocolate set before serving.
Notes
- Ensure the dairy-free chocolate is fully melted and smooth for a glossy topping.
- You can substitute almond flour with any finely ground nut flour if desired.
- Use solid coconut oil to help the chocolate topping set faster and give a smoother texture but it is optional.
- Store cookie dough cups in the freezer for up to 1 week for best freshness.
- These treats are perfect for vegans and those avoiding dairy products.
