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!
Biggest hit ever OBSESSED!!!!!- (I used almond flour instead of coconut)
I’m so glad you liked them!!! Thank you for the update with the almond flour 🙂
Hey can I use almond flour instead of Coconut flour?
That should work! I would add 2-3 tbsp instead