When vegan chocolate chip cookie dough meets a chocolate cup, you get these delicious no bake cookie dough cups! Keep them in your fridge or freezer when you need a sweet healthier treat. This recipe is in partnership with Almond Breeze.
Who else admits to LOVING cookie dough straight from the bowl? I remember I used to sneak batches of buttery chocolate chip studded dough into my mouth. Even when I was the one baking the cookies, I’d STILL sneak the dough. NAUGHTY.
If you’re like me and have ever wanted to eat cookie dough without having to worry about going overboard and dunking your head straight into the bowl (because OMG COOKIE DOUGH), then I’ve got a fabulous recipe for you.
Meet these delicious no bake cookie dough cups stuffed with a homemade cookie dough filling then covered in dark chocolate. The cookie dough filling is made with almond butter, coconut oil, naturally sweetened with just a bit of pure maple syrup, vanilla and Almond Breeze Unsweetened Vanilla almondmilk.
I love using almondmilk and coconut oil in this recipe to keep the filling dairy free and vegan. That way cookie dough itself is completely edible and also just so happens to be grain free, gluten free, dairy free and paleo too.
So what do you think? Can I call this healthy cookie dough? LET’S VOTE YES.
Keep these in your fridge for an easy treat you can enjoy when you need a little something sweet. xo!
See how to make the cookie dough cups:
- Serves: 9
- Serving size: 1 cookie dough cup
- Calories: 155
- Fat: 12.1g
- Saturated fat: 7.2g
- Carbohydrates: 10.3g
- Sugar: 6.6g
- Fiber: 2.2g
- Protein: 2.1
- For the chocolate:
- 1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired
- For the cookie dough filling:
- 1/2 tablespoon unsweetened vanilla Almond Breeze almondmilk
- 2 tablespoons melted coconut oil
- 3 tablespoons natural almond butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt, if your almond butter isn’t already salted
- 1½ tablespoon mini chocolate chips, dairy free if desired
- Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.
- Now it’s time to melt the chocolate: Place half of the dark chocolate bar into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
- Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted. Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
- Make the cookie dough filling: In a medium bowl mix together almond milk, melted coconut oil, almond butter, maple syrup, vanilla and salt. Fold chocolate chips into the dough.
- Place ½ tablespoon of the cookie dough mixture in each cup on top of the chocolate. It should fill pretty much to the top. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
- Spoon about 1 teaspoon melted chocolate on top of the cookie dough, making sure you cover all of the cookie dough filling. Freeze for 10-20 minutes until chocolate is solid. Once cups are firm, you can store them freezer until ready to eat. Sprinkle with sea salt if you'd like. Makes 9 mini cookie dough cups.
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