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–+ servings
Stacked vegan chocolate cups filled with rich, gooey cookie dough and mini chocolate chips, perfect for a no-bake dessert or healthy treat.

No-Bake Vegan Chocolate Cookie Dough Cups

Indulge in these creamy, layered chocolate cups filled with soft, gluten-free cookie dough for a decadent vegan treat.
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Prep Time 30 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¼ cup blanched almond flour finely ground for a soft, doughy texture
  • ½ cup coconut flour adds structure and subtle sweetness
  • ½ cup coconut sugar or substitute with light brown sugar for natural sweetness
  • ¼ cup maple syrup pure maple for binding and sweetness
  • ¼ cup almond milk unsweetened, adds moisture to dough
  • 1 tablespoon melted coconut oil for richness and pliable dough
  • 2 teaspoon pure vanilla extract enhances flavor
  • ⅛ teaspoon salt to balance sweetness
  • ½ cup vegan mini chocolate chips for melty pockets in dough
  • 3 ½ cups vegan chocolate chips for coating the cups
  • 1 ½ tablespoon solid coconut oil to smooth and melt chocolate

Equipment

  • 1 Large mixing bowl For combining cookie dough ingredients, no mixer needed
  • 1 standard muffin tin 12-cup tin to form chocolate dough cups
  • 12 parchment paper liners Line muffin tin for easy removal of cups
  • 1 Microwave-safe bowl For melting chocolate and coconut oil
  • 1 Spoon or spatula For mixing dough and spreading chocolate layers

Method
 

  1. Combine almond flour, coconut flour, coconut sugar, and salt in a large bowl.
  2. Pour in maple syrup, almond milk, melted coconut oil, and vanilla extract. Mix until a soft dough forms.
  3. Fold in mini chocolate chips until evenly distributed.
  4. Shape the dough into 12 small balls, then gently flatten each into 2-inch rounds.
  5. Line a 12-cup muffin tin with parchment or silicone liners.
  6. Place vegan chocolate chips and coconut oil in a heatproof bowl. Microwave in 30-second bursts, stirring each time until fully melted.
  7. Pour 2–3 spoonfuls of melted chocolate into the bottom of each muffin liner.
  8. Place a cookie dough round on top of the chocolate layer.
  9. Cover each dough round with remaining melted chocolate until fully encased.
  10. Refrigerate the muffin tin for 20 minutes or until the chocolate sets completely.

Nutrition

Serving: 1gCalories: 530kcalCarbohydrates: 70gProtein: 8.5gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 50mgPotassium: 200mgFiber: 8gSugar: 56gCalcium: 6mgIron: 10mg

Notes

These cookie dough cups are a playful, indulgent treat perfect for vegan dessert lovers. Easy to make, naturally sweetened, and fridge-ready for a quick pick-me-up! No special gadgets required—just a bowl, spoon, and a muffin tin.

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