As if edible cookie dough wasn’t delicious enough on its own, but then you stuff it inside of chocolate cups and have a no-bake treat like no other! Make this gluten-free, paleo-friendly, and vegan candy for a healthier chocolate snack or dessert.
Your New Favorite Candy
If cookie dough and Reese’s cups had a baby, they’d create this (above). This vegan chocolate candy makes me think of Reese’s cups, except that instead of peanut butter, I used almond butter. And instead of a peanut butter filling, I used edible cookie dough!
Did I mention they are no bake and vegan?!
I make a LOT of no bake treats with chocolate. I mean, can you blame me? They’re easy to make, vegan, gluten free, and well, they include CHOCOLATE. ‘Nuff said.
A couple of my faves are No Bake Chocolate Cashew Fig Bars and No Bake Chocolate Covered Cookie Truffles. I also have these caramelized banana almond butter cups. They require just a wee bit of cooking, but worth it!
Ingredients You’ll Need
For The Edible Cookie Dough
- Almond flour whisked
- Coconut flour or oat flour
- Creamy no-stir almond butter or sunflower seed butter
- Maple syrup or sugar free syrup
- Optional add ins – Vegan chocolate chips, chopped nuts, shredded coconut, etc.
For The Chocolate Cups
- Dairy-free chocolate chips (I use the Enjoy Life brand chips)
- Vanilla extract
- Coconut oil, melted
Can You Bake The Cookie Dough?
Absolutely, because this recipe is BETTER than some of the other edible cookie dough recipes out there. Unlike those, you can actually bake this no bake cookie dough into little cookie balls!
It’s super simple to do, too.
- Place the cookie dough balls onto a cookie sheet.
- Leave them in ball form, or press them flat so they resemble a cookie.
- Pop the pan into a preheated 325°F. oven and bake your edible cookie dough for 10-12 minutes.
Note: Just so there is no misunderstanding, do NOT bake the cookie dough inside of the chocolate cups! Doing this will ensure that you spend your afternoon cleaning melted chocolate from the inside of your oven. 😉
How to Make Cookie Dough Chocolate Cups
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
Make the Edible Cookie Dough
- Sift the flours together in a bowl.
- Add nut butter and maple syrup. Mix again well with wooden spoon until cookie dough texture is formed, then stir in any remaining ingredients of choice. If the dough seems too dry, add a bit more maple syrup.
- Roll the no bake cookie dough. Roll the dough into 1 to 1.5 inch balls and place them on a parchment paper lined cookie sheet or plastic tray.
- Chill. You can either refrigerate or freeze them for 20-30 minutes, just to help them set up.
How to Make Chocolate Cups
Before you start, line the wells of a mini muffin pan with paper liners. If you don’t have a mini muffin pan, you can make larger edible cookie dough balls and use a standard size muffin pan.
- Melt the dark chocolate and coconut oil in microwave. Just use 30-second increments until everything is melted, and be sure to stir between each 30-second increment.
- Pour chocolate into the wells of your mini muffin pan, filling each half full. You should have enough melted chocolate to fill 12 to 15 paper liners.
- Place one cookie dough ball inside of each chocolate cup.
- Freeze until set. The chocolate cups will take about 10 minutes to set up.
Storage Tips
Keep these treats in the fridge for up to 2 weeks, being sure to wrap them or keep them in an airtight container. I don’t suggest storing them at room temperature, unless of course it’s below 40°F in your kitchen.
Plus, they are freezable and should keep well in the freezer for a couple of months. Just remember to thaw the frozen chocolate cups before eating them. 😉
More of Our Favorite
Vegan Dessert Recipes
Vegan Edible Cookie Dough Chocolate Cups
- Total Time: 15 min
- Yield: 12–15 cookie dough balls, or cookies 1x
- Diet: Vegan
Description
Vegan edible cookie dough chocolate cups are a delicious no bake treat! Make this gluten free, paleo-friendly candy for a healthier snack or dessert.
Ingredients
For the edible cookie dough
- ⅓ cup almond flour, whisked
- ¼ cup coconut flour or oat flour
- ⅓ cup creamy no stir almond butter or sunflower seed butter (start off with ¼ cup if nut butter has extra oil on top)
- ⅓ cup maple syrup or sugar free syrup
- Optional add ins – 2-3 Tablespoons vegan chocolate chips, chopped nuts, shredded coconut, etc.
For the chocolate cups
- ⅔ to 1 cup dairy free chocolate chips (I use the Enjoy Life brand chips)
- 1 teaspoon vanilla extract
- 2 Tablespoons refined coconut oil, melted
Instructions
Make the vegan edible cookie dough
- In a large bowl, sift or whisk together almond flour and coconut flour so it’s no longer clumpy.
- Add nut butter and maple syrup. Mix again well with wooden spoon until cookie dough texture is formed, then mix in any remaining ingredients of choice. You might need to add more maple syrup or nut butter if the batter gets too dry.
- Roll into 1 to 1.5 inch balls and place on a cookie tray or plastic ware with parchment paper underneath.
- Let them chill or freeze for 20-30 minutes.
Make the chocolate cups
- Melt the dark chocolate with coconut oil in microwave in 30 second increments, mixing between, until chocolate is melted. You may also do this in a double boiler or glass bowl over a pan of simmering water.
- Pour chocolate into lined mini muffin pan, about half way full. (Should fill 12-15 mini muffin cups). Place cookie dough ball on top of the chocolate. See notes if you don’t have mini muffin pan.
- Place in freezer for 10 minutes to set. Store in fridge for up to 2 weeks or freezer for longer. Just remember to thaw frozen chocolate cups before eating.
Notes
- If you don’t have a mini muffin pan, you may use a regular size muffin pan and make larger cookie dough ball stuffed chocolate cups. Sprinkle on toppings and freeze for 20 minutes before serving.
To bake vegan edible cookie dough:
- Leave the dough in balls, or press each one flat so they resemble cookies. Then, bake in a 325°F. oven for 10-12 minutes.
- Prep Time: 15 min
- Category: desserts
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie dough cup without toppings
- Calories: 156
- Sugar: 5 g
- Sodium: 2.8 mg
- Fat: 9.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 9.2 g
- Fiber: 2.2 g
- Protein: 3.2 g
- Cholesterol: 0.5 mg
Thanks for sharing this wonderful vegan chocolate candy recipe idea! I omit melt coconut oil as my son does not like this, but it taste still good. At my office I often give this candy to my colleagues and I am working as a senior advisor you can have this chat and I gather information, tips and recommendations for the people.Thanks again for sharing this wonderful delicious candy recipe!
Thanks for the feedback Tracy!
You make healthy food look so ridiculously yummy!
This is such a tasty treat- the kids in my house love it! I love the maple syrup sweetener!
These look so tasty and delicious! They’re so adorable. My family will love these!
I love that I can devour so many of these and not feel like I’m eating junk!
Yay!! Now I can enjoy these guilt free! Thank you!