These Vegan Chocolate Chip Cookie Dough Cups are the kind of treat that stops you mid-bite. Thick, creamy cookie dough rounds nestled inside a shell of deep, snappy vegan chocolate - rich, sweet, and honestly a little dangerous to have around the house. I first made a batch on a rainy Sunday afternoon when I wanted something chocolatey but had zero desire to turn on the oven, and they have been a regular in my kitchen ever since. The best part? You only need one bowl, a muffin tin, and about 30 minutes. That's it.
If you love easy chocolate desserts, you'll also want to bookmark my Strawberry Shortcake Truffles and Red Velvet Cheesecake Balls for your next no-bake binge. And if you're a fan of layered, fruit-forward sweets, my Strawberry Chocolate Cake, Lemon Cream Cheese Dump Cake, and Lemon Blueberry Layer Cake with Cream Cheese Frosting are absolutely worth a look.
Why You'll Love This Recipe
These vegan chocolate chip cookie dough cups check every box for an easy, crowd-pleasing dessert.
- They use simple pantry ingredients you probably already have.
- The cookie dough is completely edible with no eggs and no raw flour.
- They are naturally gluten-free thanks to almond flour and coconut flour.
- The vegan chocolate shell firms up beautifully in the fridge for that satisfying snap.
- They're perfectly portioned - great for sharing, gifting, or hiding from your family.
Jump to:
Ingredients You'll Need
Simple, wholesome, and every single one pulling its weight.
Cookie Dough
- Blanched almond flour: Forms the structure of the cookie dough and gives it a soft, slightly dense chew. Blanched works best here - it's lighter and smoother than almond meal.
- Coconut flour: Adds body and absorbs moisture so the dough holds its shape when pressed into rounds. A little goes a long way.
- Coconut sugar: Sweetens the dough with a warm, caramel-like depth. Cane sugar or brown sugar work just as well if that's what you have.
- Maple syrup: Adds moisture and a gentle natural sweetness that blends beautifully with the vegan chocolate.
- Almond milk: Loosens the dough just enough to bring everything together into a soft, pliable consistency.
- Melted coconut oil: Adds richness and helps the dough set slightly firmer in the fridge.
- Vanilla extract: Gives that warm, classic cookie dough flavor we all love.
- Salt: A small amount balances the sweetness and makes the chocolate flavor pop.
- Vegan mini chocolate chips: Folded in for little pockets of melty vegan chocolate in every bite.
Vegan Chocolate Coating
Solid coconut oil: Helps the vegan chocolate melt smoothly and set into a firm, glossy coating once chilled.
Vegan chocolate chips: The base of the outer shell. Use your favorite brand - the quality of your vegan chocolate really shows here.
See recipe card for quantities.
How to Make Vegan Chocolate Chip Cookie Dough Cups
One bowl, one muffin tin, zero oven.
Mix the dry ingredients: In a large bowl, combine the blanched almond flour, coconut flour, coconut sugar, and salt. Stir everything together until evenly mixed with no dry pockets hiding at the bottom.
Add the wet ingredients: Pour in the maple syrup, almond milk, melted coconut oil, and vanilla extract. Stir until a soft, cohesive dough forms - it should feel a little like thick playdough. Fold in the vegan mini chocolate chips last.
Shape the dough: Roll the dough into 12 even balls, then flatten each one gently into a 2-inch round. They don't have to be perfect - a little rustic charm is totally fine.
Prep your muffin tin: Line a standard muffin tin with parchment paper liners. This makes cleanup much easier and keeps the chocolate coating from sticking.
Melt the vegan chocolate: Combine the vegan chocolate chips and solid coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until fully melted and glossy - usually 3 to 4 rounds. Keep a close eye on it after the second interval because vegan chocolate can scorch quickly.
Build the base: Spoon 2 to 3 spoonfuls of the melted vegan chocolate into the bottom of each lined muffin cup. Give the tin a gentle tap on the counter to level it out.
Add the dough and coat: Set one cookie dough round on top of the chocolate base in each cup. Spoon the remaining melted vegan chocolate over the top, letting it drip down the sides until the dough round is fully enclosed and coated.
Chill: Refrigerate for 20 minutes or until the vegan chocolate shell is completely firm and set. You'll know they're ready when the chocolate feels hard and snappy to the touch.
Substitutions and Swaps
Vegan chocolate chips: Use any brand you enjoy eating on its own. A higher cacao percentage gives a slightly more intense vegan chocolate flavor.
Almond flour: If you have a nut allergy, oat flour works as a 1:1 swap, though the texture will be slightly softer.
Coconut sugar: Brown sugar or cane sugar both work perfectly.
Maple syrup: Agave nectar is a great substitute with a similar consistency.
Almond milk: Any plant-based milk works here - oat, soy, or cashew milk all blend in seamlessly.
Equipment You'll Need
- Large mixing bowl
- Standard muffin tin
- Parchment paper liners
- Microwave-safe bowl
- Spoon or spatula
No mixer, no thermometer, no special gadgets. This is a true one-bowl, beginner-friendly recipe.
Storage Tips
Store your vegan chocolate chip cookie dough cups in an airtight container in the refrigerator for up to 7 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They keep well frozen for up to 2 months. Let them thaw in the fridge for a couple of hours before eating, or enjoy them straight from the freezer for an extra-firm, almost ice cream-like texture.
Expert Tips for Perfect Cups
Work quickly once the vegan chocolate is melted. It starts to thicken as it cools, so have your tin ready before you begin pouring.
Measure the coconut flour carefully. It absorbs liquid very aggressively - a little too much will make the dough dry and crumbly. Use a leveled measuring cup.
Don't rush the vegan chocolate melting. Shorter microwave bursts with good stirring in between gives you a smoother, glossier vegan chocolate coating.
Tap the tin after adding the chocolate base. This levels it out and prevents a lopsided cup.
Chill the dough rounds before coating if needed. If your kitchen is warm and the dough feels too soft to handle, pop the shaped rounds in the fridge for 10 minutes before dipping.
FAQ
What's in a vegan chocolate chip cookie?
A classic vegan chocolate chip cookie typically uses plant-based butter or coconut oil instead of dairy butter, a flax egg or other egg replacer, and vegan chocolate chips. The dry ingredients - flour, sugar, baking soda, salt - stay the same as a traditional recipe. In these cups, the edible vegan cookie dough skips the leaveners entirely since there's no baking involved.
What are 2 ingredient vegan cookies?
A popular version uses ripe mashed bananas and rolled oats pressed into rounds and baked. They're naturally sweet, gluten-free when made with certified oats, and come together in minutes. They're not quite as rich and indulgent as these vegan chocolate chip cookie dough cups, but a great option for an ultra-simple treat.
What binds vegan cookies?
In most vegan baking, binding comes from flax eggs (ground flaxseed mixed with water), chia eggs, aquafaba (the liquid from a can of chickpeas), or ripe banana. In no-bake recipes like this one, binding comes from the moisture balance between wet ingredients like maple syrup and almond milk and dry ingredients like almond flour and coconut flour. The coconut oil also helps everything hold together once chilled.
Does Trader Joe's have any vegan cookies?
Trader Joe's carries a rotating selection of vegan-friendly cookies, and several of their chocolate chip and sandwich cookie varieties happen to be dairy-free. It's always worth checking the label since formulations can change. That said, making your own vegan chocolate chip cookie dough cups at home gives you full control over every ingredient, and they taste far better than anything from a package.
What are 3 ingredient vegan chocolate chip cookies?
A simple version combines almond butter, maple syrup, and vegan chocolate chips. Stir, scoop, and bake for about 10 minutes. They come out chewy, slightly crisp on the edges, and deeply satisfying. If you love that kind of minimal-ingredient approach, these no-bake vegan chocolate chip cookie dough cups follow a similar spirit - easy ingredients, big flavor payoff.
Are these healthy vegan chocolate chip cookie dough cups?
They're made with whole-food ingredients like blanched almond flour, coconut sugar, and maple syrup, which makes them a more wholesome choice than many store-bought sweets. They're also gluten-free and dairy-free. That said, they're still a dessert - the vegan chocolate coating and natural sugars mean they're a treat to enjoy in balance.
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No-Bake Vegan Chocolate Cookie Dough Cups
Ingredients
Equipment
Method
- Combine almond flour, coconut flour, coconut sugar, and salt in a large bowl.
- Pour in maple syrup, almond milk, melted coconut oil, and vanilla extract. Mix until a soft dough forms.
- Fold in mini chocolate chips until evenly distributed.
- Shape the dough into 12 small balls, then gently flatten each into 2-inch rounds.
- Line a 12-cup muffin tin with parchment or silicone liners.
- Place vegan chocolate chips and coconut oil in a heatproof bowl. Microwave in 30-second bursts, stirring each time until fully melted.
- Pour 2–3 spoonfuls of melted chocolate into the bottom of each muffin liner.
- Place a cookie dough round on top of the chocolate layer.
- Cover each dough round with remaining melted chocolate until fully encased.
- Refrigerate the muffin tin for 20 minutes or until the chocolate sets completely.
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