Chocolate Chip Cookie Cups

close-up of three cookie cups surrounded by chocolate chips

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

Equipment

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.

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