Vegan Choc Chip Cookie Dough Cups



What’s the only thing better than a peanut butter cup? A vegan choc chip cookie dough cup… and we’ve got a recipe that’s so drool-worthy, it’ll make you want to lick your screen (we won’t judge you if you do). If you remember the Raw Vegan Twix bars we posted a few weeks back (check them out here if you missed them), these vegan choc chip cookie dough cups were dreamed up by the same culinary queen – Vanilla Crunnch. But perhaps the best thing about this recipe is that it only takes 15-minutes from start to finish… so what are you waiting for? 


Vegan choc chip cookie dough cups 




  • ¼ cup coconut flour
  • 1 tbsp vegan protein powder, vanilla (totally optional!)
  • 3 tbsp coconut oil, melted
  • 1 tsp almond butter
  • 2 tbsp agave syrup
  • a dash of almond milk (add as much until the desired consistency occurs.)
  • ½ tsp vanilla extract
  • a pinch of fine sea salt
  • as much dark chocolate chips (or cacao nibs) as you like (think I added 2 tbsp chips and 1 tbsp cacao nibs ish)
  • 7 oz dark vegan chocolate, broken in pieces (200gr)
  • 2 tbsp coconut oil


  1. In a small bowl, combine all the ingredients except the chocolate chips.You can use a mixer, but I actually enjoyed combining it with my hands (I am a creep and I love dough!)
  2. Fold in chocolate chips and let sit.
  3. In a double boiler or microwave, slowly melt the chocolate and the coconut oil, stirring frequently
  4. Pour a small dollop of chocolate inside a cupcake liner (just as much as that the bottom is covered) and also try to cover the insights of the cupcake liner a little.
  5. Freeze for about 10 minutes.
  6. Place a chocolate chip cookie dough disc (in the middle) on the chocolate bottom and pour over the rest of the chocolate-coconut oil mix, until fully covered.
  7. Place muffin tin in refrigerator until chocolate sets.



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