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.

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three cookie cups in view with some behind blurred out and chocolate chips around

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.

overhead of cookie cups with chocolate chips around them

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.

ingredients for chocolate chip cookie cups with text labels

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.

dry ingredients in a bowl with whisk behind it

dry ingredients after mixed with whisk in the bowl

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.

vegan butter and coconut sugar in bowl with wooden spoon behind it

butter and sugar after being beat together with wooden spoon in the bowl

Sift in the flour mixture and combine.

sifting dry ingredients into wet ingredients in mixing bowl

dry ingredients in mixing bowl with wet ingredients

Fold in the chocolate chips.

chocolate chips added to the dough with wooden spoon in the bowl

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.

pressing down on dough balls in mini muffin tin

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.

almond milk, almond butter and maple syrup in a saucepan with a wooden spoon in it

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

heated mixture poured over the chocolate chips in the mixing bowl

chocolate filling mixture after being whisked in mixing bowl

Pour the chocolate filling into the cooled cookie cups.

filling the cookie cups with the chocolate mixture

cookie cups on wooden board with parchment after being filled with the chocolate mixture

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

cookie cups on a white serving dish with some chocolate chips around

Storing

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

three cookie cups stacked on top of each other with some chocolate chips around

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.

cookie cup with a bite taken out to show the inside with some more around it

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.

one cookie cup with some chips on top and another one next to it on its side

More vegan sweets

cookie cup on its side to show chocolate filling

close-up of three cookie cups surrounded by chocolate chips

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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

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings

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

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

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