Vegan cookie dough chocolate cups that are also gluten-free! This easy dessert is made with dark vegan chocolate and an oat flour and almond flour edible cookie dough. You can make the simple chocolate cups or eat the cookie dough by the spoonful. Both options are equally delicious!

Do you love cookie dough? If so, you NEED to make these vegan cookie dough chocolate cups.

You can make the recipe for the chocolate cups OR you can simply make the cookie dough and eat it by the spoonful. I highly recommend the latter if you’re looking for a quick and easy dessert. That being said, if you want little cookie dough chocolate cups for dessert all week, I recommend taking the extra steps to make the entire recipe. Trust me, you’ll want a stash of these in the fridge all week.

This recipe is made with a handful of basic ingredients you might already have on hand!

What you need: Vegan dark chocolate, almond flour, oat flour, vegan butter, brown sugar, granulated cane sugar, vanilla extract and salt.

How to Make Gluten-Free and Vegan Cookie Dough Chocolate Cups

• Start by melting 3/4 cup of chocolate. You can use the microwave, in 30 second increments, or a double boiler on the stovetop.
• Pour the chocolate evenly at the bottom of 9 muffin liners. Using a spoon, push some of the melted chocolate to the sides of the paper liners, about halfway to the top. Place in the fridge and let chill for 5 minutes or until the chocolate firms up.
• Next, make the cookie dough. In a small bowl, combine the butter, brown sugar and cane sugar. Stir in the vanilla extract, then add the oat flour, almond flour and salt and stir. Add in the chocolate chips.
• Melt the remaining 1 cup of chocolate using the same method.
• Remove the chocolate cups from the fridge and place a heaping tablespoon of the cookie dough in each cup. Top every cup with more melted chocolate. Place in the fridge and let it chill for 10 minutes or until firm. Enjoy!

Notes on the Recipe:

• I use the Becel Vegan for a vegan butter. Feel free to use your favorite vegan butter. If it’s hard when refrigerated, you’ll want to bring it to room temperature to soften.
• Make sure to use fine almond flour. Ground almonds will be coarser and it’s not what you want in this recipe.
• Don’t have oat flour? Just blend rolled oats in a blender until you get a fine flour.
• I used Enjoy Life dark chocolate chunks for the cups and mini semi-sweet chocolate chips for the cookie dough.
• You can add a small amount of coconut oil to the chocolate to help it melt and pour more easily. If you don’t like coconut, use refined coconut oil. This is optional.

More Vegan Cookie Dough Recipes:

Cookie Dough Energy Bites (Grain-Free)

Oatmeal Cookie Dough Banana Ice Cream

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Mini Cookie Dough Chocolate Mousse Cups

And if you love this recipe, make sure to check out my vegan chocolate caramel peanut butter cups!

Print Pin

Vegan Cookie Dough Chocolate Cups

Vegan cookie dough chocolate cups that are also gluten-free! This easy dessert is made with dark vegan chocolate and an oat flour and almond flour edible cookie dough. You can make the simple chocolate cups or eat the cookie dough by the spoonful. Both options are equally delicious.

Course Dessert

Cuisine gluten-free, vegan

Prep Time 20 minutes minutes

Chill Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 9

Ingredients

• 1 3/4 cup vegan chocolate, dark or semi-sweet (or more as needed)

Gluten-Free Edible Cookie Dough

• 3 tablespoons vegan butter, room temperature or softened
• 2 tablespoons brown sugar
• 1 tablespoon cane sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup oat flour
• 1/4 cup almond flour, superfine
• 1/8 teaspoon fine grain sea salt
• 2 tablespoons mini vegan chocolate chips, dark or semi-sweet

Instructions

• Line a muffin tin with 9 paper liners or use a silicone muffin tin. Set aside.
• Melt 3/4 cup of the chocolate. You can use the microwave or a double boiler on the stovetop. If using the microwave, it's best to stop and stir every 30 seconds to ensure it melts evenly and doesn't burn. It should be melted after around 1 minute and 30 seconds, but it can vary with each microwave.
• Pour the chocolate evenly at the bottom of each cup. Using a spoon, push some of the melted chocolate to the sides of the paper liners, about halfway to the top of each cup. This will make the sides of the cups and will ensure that the caramel doesn't pour to the sides. Place in the fridge on a flat surface and let chill for 5 minutes or until the chocolate firms up.
• Meanwhile, make the cookie dough. In a small bowl, beat the butter, brown sugar and cane sugar together. Stir in the vanilla extract. Add the oat flour, almond flour and salt and stir until combined. Stir in the chocolate chips. Set aside.
• Melt the remaining 1 cup of chocolate using the same method.
• Remove the chocolate cups from the fridge and place a heaping tablespoon of the cookie dough in each cup. Slightly flatten the cookie dough so that it almost reaches the sides of the cups. Top every cup with more melted chocolate. Place in the fridge and let it chill for 10 minutes or until firm.
• Store the cups in an airtight container in the fridge.

Notes

You can add a small amount of coconut oil to the chocolate to help it melt and pour more easily. If you don’t want a light coconut flavor in the chocolate, make sure to use refined coconut oil. This is optional.

I used the dark vegan chocolate from Enjoy Life brand. You can use your favorite chocolate.

I use the Becel vegan margarine for my vegan “butter”, which is lightly salted. Feel free to use your favorite vegan “butter” and add an extra small pinch of salt if it’s unsalted.

The Becel margarine is soft, so I don’t wait for it to be room temperature. If your “butter” is hard, leave it on the counter to let it soften or lightly soften it using the microwave. Avoid melting the “butter”.

 

If you make these cookie dough chocolate cups, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!