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vegan edible cookie dough chocolate cups, some topped with nuts

Vegan Edible Cookie Dough Chocolate Cups

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5 from 5 reviews

  • Author: Lindsay Cotter
  • Total Time: 15 min
  • Yield: 12-15 cookie dough balls, or cookies 1x
  • Diet: Vegan


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.


Units Scale

For the edible cookie dough

  • 1/3 cup almond flour, whisked
  • 1/4 cup coconut flour or oat flour
  • 1/3 cup creamy no stir almond butter or sunflower seed butter (start off with 1/4 cup if nut butter has extra oil on top)
  • 1/3 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

  • 2/3 to 1 cup dairy free chocolate chips (I use the Enjoy Life brand chips)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons refined coconut oil, melted


Make the vegan edible cookie dough

  1. In a large bowl, sift or whisk together almond flour and coconut flour so it’s no longer clumpy.
  2. 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.
  3. Roll into 1 to 1.5 inch balls and place on a cookie tray or plastic ware with parchment paper underneath.
  4. Let them chill or freeze for 20-30 minutes.

Make the chocolate cups

  1. 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.
  2. 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.
  3. 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.


  • 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


  • 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