These vegan cookie dough cups are rich, chocolatey and healthy. Yes, I said healthy. Refined sugar free, gluten free and vegan, they are so delicious you would be surprised to hear these chocolate cups are actually good for you!
How to make Vegan Cookie Dough Cups
Requiring minimal ingredients and no fuss, these little treats are easy to whip up on a whim. Store them in an airtight container in the fridge and you have guilt free chocolate snacks whenever you want.
To make oat flour, simply blend oats in a blender. Mix in all the wet ingredients and stir in the chocolate chips and there you have it, a vegan and gluten free cookie dough batter. Yes, it really is that simple. Now is where it gets more tricky. After forming the cookie dough into cylindrical discs you need to get started on the chocolate cups themselves. Melt the chocolate and coconut oil together and evenly pour out the smooth chocolate into the muffins liners. You may be tempted to then immediately top with the cookie dough discs. Please do not do this! They will sink to the bottom and you will not have a cookie dough cup but a another thing entirely! I’ve tried to be hasty and ended up disappointed. Instead freeze the base layer of chocolate for 15 minutes, add the cookie disc and pour over more chocolate. Freeze again for another 15 minutes and then voila – perfect cookie dough chocolate cups!
The ingredients
The maple syrup, peanut butter and oat flour is whipped to a delicious creamy cookie dough batter. Sprinkle in a handful of choc chips and you have yourself an impressive plant based alternative! These peanut cups are perfect for those lazily tip toeing their way into veganism. Minimal ingredients and fuss, plus they’re semi healthy so no excuses not to try these making these cookie dough cups yourself!
Leave a comment and let me know how you get on making these Vegan Cookie Dough Cups. I would love to see your creations over on instagram!
more vegan sweet treats
vegan chocolate orange brownie cookies
Vegan Cookie Dough Cups
Ingredients
- 1 tbsp coconut oil melted
- 1 flax egg using 1 tbsp ground flaxseed and 3 tbsp water
- 1 tbsp smooth peanut butter
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- 100 g gluten free rolled oats
- 60 g dairy free chocolate chips
- 390 g dark chocolate
- 3 tbsp coconut oil
Instructions
- Line a muffin pan with 12 muffin liners.
- In a bowl, whisk in the coconut oil, flax egg, peanut butter, maple syrup and vanilla.
- Blitz the oats in a food processor until it resembles flour. Stir the oat flour and chocolate chips into the wet ingredients. Mix until well combined.
- Form the mixture into 12 flat discs, using one tablespoon of dough for each disc. Make sure the discs are 1/2 a centimetre smaller in diameter than the muffin liners.
- Add the chocolate and coconut oil to a bain-marie or heatproof bowl placed over a simmering bowl of hot water. Melt the chocolate and coconut oil until silky smooth.
- Scoop out 1.5 tablespoons of melted chocolate into each muffin liner. Place the muffin liners in the freezer for 15 minutes until set.
- Remove from the freezer. Place a cookie dough disc on top, then pour over another 1.5 tablespoon of melted chocolate. Continue this process for the remaining chocolate cups.
- Place the muffin pan in the freezer for 15 minutes until the chocolate is set. Transfer to the fridge until ready to eat.
These were fab for a guilt free chocolate treat :))