These cookie dough cups start with a date cacao brownie base, followed by a layer of soft and chewy cookie dough and are topped off with a decadent chocolate drizzle! Vegan, gluten free, and made from simple, healthy ingredients. These are sure to be every cookie dough lover’s dream!
RAW COOKIE DOUGH CUPS WITH NO DAIRY OR EGGS
Who doesn’t love eating raw cookie dough? These cookie dough cups are every cookie dough lovers dream come true, not to mention they’re made with just a handful of good for you ingredients. The cookie dough layer is sandwiched between a date cacao brownie base and a decadent chocolate topping for the sweet treat of your dreams! No one would ever guess that the soft and chewy cookie dough is made with a secret ingredient…. chickpeas! But trust me, you honestly can’t taste them at all and they create the creamiest doughy texture ever. Finally you can have your cookie dough cravings satisfied and feel good about what you’re eating at the same time!
TIPS TO MAKE THIS RECIPE PERFECTLY
Use soft, pitted medjool dates - you want to use those soft and gooey medjool dates for this recipe. They blend well with the other ingredients, and also have that rich caramel-like flavour which adds a lovely sweetness!
If your dates are not soft - soak them in warm water for 10 minutes. Drain and pat dry, then continue on with the recipe.
Store in the fridge or freezer - I personally love storing these cookie dough cups in the freezer to have on hand for whenever that sweet tooth craving hits! If storing them in the freezer, let thaw 15 minutes before enjoying. If storing in the fridge, you can devour them straight away.
Blending the cookie dough - if your cookie dough feels too dry/crumbly, add a splash of almond milk at a time until doughy mixture binds together.
MORE NO-BAKE RECIPES TO TRY:
📖 Recipe
No-Bake Cookie Dough Cups
Ingredients
Base:
- 1 c pitted medjool dates*
- 1 c walnuts
- 2 tablespoon cocoa or cacao powder
- 2 tablespoon shredded coconut
- ~1-2tbsp warm water (if needed to blend)
Cookie dough:
- 1 c canned chickpeas (drained, rinsed and patted dry)
- ¼ c cashew butter
- 2 tablespoon coconut flour
- 1 scoop vanilla protein powder
- 2 tablespoon maple syrup
- Pinch salt
- Splash almond milk
- ¼ c mini chocolate chips
Chocolate drizzle:
- ⅓ c vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Add nuts to a high speed food processor and pulse a few times to break down into smaller pieces. Add in all ingredients and blend until a sticky dough forms, scraping down sides as needed. Add in ~1-2tbsp warm water if needed to blend.
- Line a mini muffin pan with 20 liners and press batter down into the bottoms of each mould. Place your entire pan in the freezer to set while you prepare the cookie dough.
- Blend all ingredients except chocolate chips together in a food processor until completely smooth, scraping down sides as needed. Fold in chocolate chips by hand and then press cookie dough into each cup on top of brownie layer. Place in the freezer for 10 minutes to firm.
- Melt chocolate chips and coconut oil together in the microwave. Pour overtop of your cookie dough layer. Place pan back in the freezer until the chocolate hardens (about 30mins) and enjoy! Store in the freezer for best texture and let thaw 15 minutes before enjoying!
Mary Ann
Dying to try these!!
Arisha
I hope you love them as much as I do! Can’t wait to see how they turn out 🙂