Cashew Butter Vegan Cookie Dough Cups

My chocolate freezer stash is something I take veryyy seriously– monthly inventories, weekly charting, excel sheets and all that jazz. 

Ok, maybe not that seriously, but I do always my freezer to make sure its stocked with something sweet. One of my absolute favorites are these super simple vegan cookie dough cups. The cashew cookie dough alone is a treat, but who doesn’t love an extra chocolate coating? 

The best part about this recipe is that it only requires 7 pantry staple ingredients. If these ingredients aren’t part of your staples, I recommend heading over to my shop page. You’ll find some of my favorites there that you’ll see being in a lot of my recipes.

So what goes into these vegan cookie dough cups?

Cashew butter- I love cashew butter for this recipe because it has a subtle, cookie taste which is perfect for edible cookie dough. You can use any nut or seed butter in this recipe, but the taste will be slightly different.

Coconut flour- I actually don’t bake a ton with coconut flour, but love to use it in my no-bake treats as a thickening flour.

Chocolate chips- these chocolate chips are my absolute favorite to bake with. They melt well and are allergy friendly, but can be swapped for any chocolate of your liking.

Coconut oil- I add a small amount of coconut oil to the chocolate chips to help thin it out when melted. You’ll notice that in all of my recipes, that’s my go-to method for melting chocolate.

To summarize, 7 (customizable) ingredients stand between you and these little gems, so let’s get prepping!

Cashew Butter Cookie Dough Cups

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Course: Dairy-free, Desserts, Gluten Free, Sweets, Vegan

Servings

10

mini cups

Prep time

5

minutes

Freezing time

10

minutes

Total time

15

minutes

Ingredients

• 3 tbsp cashew butter

• 1 tbsp coconut flour

• 1 tbsp pure maple syrup, or agave/honey

• 1/2 tsp vanilla extract

• 1/2 cup + 2 tbsp non-dairy chocolate chips

• 1 tsp coconut oil

• Sea salt to top

Directions

• In a small bowl, mix together the cashew butter, coconut flour, maple syrup, vanilla, and 2 tbsp of chocolate chips.
• In a microwave safe bowl, melt the 1/2 cup chocolate chips with the coconut oil in 30 second increments in the microwave, about 2-3 times, stirring in between.
• Lay out 10 mini baking cups on a flat plate.
• Coat the bottom of each baking cup with a little melted chocolate.
• Scoop out about 1 tbsp of cookie dough mixture into each cup, and top in more chocolate.
• Top with sea salt and freeze to set for about 15 minutes.
• Keep stored in a freezer safe container for up to 3 months.

Notes

• This would work in larger baking cups, but will likely make half the portion!
• Any nut or seed butter would work, but cashew butter gives it more of a “doughy” taste
• You can sub almond flour for the coconut flour, but I would use 3 tbsp instead.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!