Chocolate Chip Cookie Cups [Vegan, GF]

Chocolate chip cookie cups are a twist on the classic chocolate chip cookie. These chocolate-filled cookie cups aren’t just cute, they’re also vegan, gluten-free and refined sugar-free.

Why you'll love them

• These melt-in-your-mouth cookie cups may be small, but they pack some big chocolaty flavor! They're pure decadence in bite-size two-bite form.
• These cookie cups are gluten-free and vegan! They're also perfect for anyone who is looking for wheat-free, egg-free and/or dairy-free treats.
• They are made with unrefined sweeteners, making them refined sugar-free.

Ingredients you'll need

For the cookie cups, you'll need gluten-free all purpose flour, xanthan gum (omit if your flour blend already has it), baking soda, salt, vegan butter, coconut sugar, vanilla extract, almond milk, maple syrup and vegan chocolate chips.

The chocolate filling is made with vegan chocolate chips, almond butter, maple syrup, and almond milk.

How to make chocolate chip cookie cups - step by step

First, preheat the oven to 350° F and grease the wells of a 24-count mini muffin pan or two 12-count mini muffin pans.

In a large mixing bowl, whisk flour, xanthan gum, salt, baking soda together and set aside.

In another large mixing bowl, beat the vegan butter and coconut sugar with a wooden spoon until smooth and creamy.

Add the vanilla extract, almond milk and maple syrup. Combine.

Sift in the flour mixture and combine.

Fold in the chocolate chips.

Use a cookie scoop to scoop out dough (I used a #40 disher) and roll into balls.

Place the dough balls in the mini muffin tin.

Use your hands or any round-ended tool (I used the end of a pestle from a mortar and pestle) to press the dough into the shape of the mini muffin holes.

Bake for 10-12 mins or until golden brown.

Leave the cookie cups in the tin for about 5 minutes before turning them out onto a cooling rack.

Let them cool for at least 20 minutes before pouring in the chocolate filling.

To make the chocolate filling, add the chocolate chips to a mixing bowl.

Heat the almond butter, almond milk and maple syrup in a saucepan over a low heat, stirring frequently.

When the mixture is just starting to boil, remove from the heat.

Pour the heated mixture over the chocolate chips and whisk until all of the chocolate chips have melted.

Pour the chocolate filling into the cooled cookie cups.

Place in the refrigerator for 1-2 hours to set.

Storing

The best way to store the cookie cups is in a single layer in an airtight container in the refrigerator.

Variations

You can easily change up the flavor by swapping out some, or all, of the chocolate chips with vegan white chocolate chips.

If you're a fan of the sweet and salty combination, try topping them with some coarse sea salt.

Sprinkle on the salt after pouring in the chocolate filling.

Can you freeze cookie cups?

Yes, they're a great make-ahead dessert!

Simply place them in a single layer in a freezer-safe airtight container and freeze for up to 3 months.

You'll want to allow them to thaw on the counter or in the refrigerator before eating, as they will be very hard right from the freezer.

More vegan sweets

• Almond Butter Cookie Dough Bites
• Chocolate Chip Cookie Dough Bites
• Dairy-Free Peanut Butter Cups
• 3-Ingredient Vegan Peanut Butter Cookies
• Vegan Almond Butter Cookies
• Vegan Peanut Butter Oatmeal Cookies

Print Recipe Save RecipeSaved!

5 from 6 votes

Chocolate Chip Cookie Cups

Chocolate chip cookie cups are a twist on the classic chocolate chip cookie. These chocolate-filled cookie cups aren’t just cute, they’re also vegan, gluten-free and refined sugar-free.

Course Dessert

Cuisine Gluten-Free, Vegan

Keyword chocolate, chocolate chips, cookies, gluten free, refined sugar free, vegan

Prep Time 15 minutes

Cook Time 15 minutes

Chilling Time 1 hour

Total Time 1 hour 30 minutes

Servings 24

Calories 133kcal

Author Sherri Hall

Ingredients

For the cookie cups

• 1 ¾ cups gluten free all purpose flour
• ½ teaspoon xanthan gum (omit if your flour blend already contains)
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup vegan butter, at room temperature
• ¾ cup coconut sugar
• 2 tablespoon unsweetened almond milk or other plant-based milk
• 1 tablespoon pure maple syrup
• 1 teaspoon pure vanilla extract
• ⅓ cup vegan, refined sugar-free chocolate chips

For the chocolate filling

• ¾ cup vegan, refined sugar-free chocolate chips
• ¾ cup unsweetened plain almond milk or other plant based milk
• 2 tablespoon unsweetened creamy almond butter
• 1 tablespoon pure maple syrup

Instructions

For the cookie cups

• Preheat the oven to 350° F and grease the wells of a 24-count mini muffin pan or two 12-count mini muffin pans.
• In a large mixing bowl, whisk flour, xanthan gum, baking soda and salt together and set aside.
• In another large mixing bowl, beat the vegan butter and coconut sugar with a wooden spoon until smooth and creamy.
• Add the almond milk, maple syrup and vanilla extract. Combine.
• Sift in the flour mixture and combine.
• Fold in the chocolate chips.
• Use a cookie scoop to scoop out dough (I used a #40 disher) and roll into balls. Place the dough balls in the mini muffin tin.
• Use your hands or any round-ended tool (I used the end of a pestle from a mortar and pestle) to press the dough into the shape of the mini muffin holes.
• Bake for 10-12 mins or until golden brown.
• Leave the cookie cups in the tin for about 5 minutes before turning them out onto a cooling rack. Let them cool for at least 20 minutes before pouring in the chocolate filling.

For the chocolate filling

• Place the chocolate chips in a mixing bowl.
• Heat the almond milk, almond butter and maple syrup in a saucepan over a low heat, stirring frequently. When the mixture is just starting to boil, remove from the heat.
• Pour the heated mixture over the chocolate chips and whisk until all of the chocolate chips have melted.
• Pour the chocolate filling into the cooled cookie cups.
• Place in the refrigerator for 1-2 hours to set.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Mixing Bowls

24-Count Mini Muffin Pan

Size #40 Disher

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Fiber: 2g

This post originally appeared on Watch Learn Eat on December 21, 2019. It has been republished to reflect recipe, photo and content revisions.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.