Crazy Good Cookie Dough Cups

Crazy good chocolate chip cookie dough cups; keksitaikinalla täytetyt suklaakupit

[vegan, no bake; gluten-free & palm oil-free options available]

Linkki tekstiin suomeksi

Rich dark chocolate and smooth cookie dough join together in this holy union that I call crazy good cookie dough cups! They are the perfect little, no-bake treat, guaranteed to put your mind at ease after a busy day. The cookie dough cups are bursting with yumminess that will tickle all your senses, and curb any sweet cravings that you might have. Even non-vegans will love these chocolatey cups, and they can easily be made gluten-free, too!

Before becoming a vegan, I had developed a slight addiction to Reese’s Peanut Butter Cups. I used to get five packages from the grocery store and stuff my face with them in a matter of minutes. They were so irresistible! And really expensive, too, at least when they first arrived in my part of the world. The commercial peanut butter cups aren’t vegan, though because they are made from milk chocolate. But I love their beautiful, round form. This recipe is inspired by that.

Two cookie dough cups

Cookie Dough Cups Are Crazy Good and Super Easy to Make

It might come as a surprise, how easy it is to make vegan cookie dough cups. Too easy to buy any prepackaged ones! Even the unexperienced vegan baker is sure to manage a beautiful batch of crazy good cookie dough cups. You’ll only need paper or silicone muffin liners. A 12-hole muffin tin is a bonus, but there’s no need to run to the store to get one, if you don’t previously have one.

Oh yes, and the home-made cookie dough cups are actually accidentally much healthier than any commercial ones, as you’ll be cutting out a whole lot of unnecessary additives.

Cookie dough on top of a chocolate layer

What can become a challenge, when making these, is melting the chocolate and handling the chocolate ganache. For one, chocolate is very sensitive to heat. If you don’t pay enough attention to melting it, it’s easy to scorch it or seize it. Also, don’t fire up your stove on full blast. Low heat is enough to melt the chocolate. Chocolate chips are a bit easier to handle and won’t burn quite as easily as regular baking chocolate. Melted chocolate is sticky stuff that stains and smudges countertops, utensils, and your clothes pretty easily. To avoid at least some of this, it’s useful to prepare the chocolate ganache with coconut oil. It makes the chocolate smoother, thinner, and therefore also easier to pour in the muffin liners.

Crazy good chocolate chip cookie dough cups

You could always make the chocolate ganache from scratch. Even in that, be careful not to scorch the sauce. Add 1/2 cup Dutch-process cocoa powder, 1/4 cup coconut oil or cocoa butter, and 1/2 cup maple syrup or agave syrup in a small saucepan. Over low-medium heat, melt all the ingredients and combine to create a smooth, thin sauce. Use according to the recipe.

Nut-Free Vegan Chocolate Cups

As such a sucker for peanut butter, it goes without saying that I’ve made copycat peanut butter cups. In fact, back in November I posted my recipe for vegan and gluten-free peanut butter cups on my blog. So far, the recipe is only available in Finnish, but I’ll be translating it into English in the near future.

Until then, be sure to try these crazy good chocolate chip cookie dough cups. For once, you’ll get a nut-free vegan dessert. Home-made cookie dough substitutes for the peanut butter. And that’s what’s so fun with these goodies! For the frosting, you could use jam, marmalade, chocolate spread, fudge, or cupcake frosting, even. The sky is the limit, pretty much. Yum.

Cookie dough filling in chocolate cups

At our house, there never seem to be enough cookie dough cups left. I blame my dear husband for that. He rarely settles for one or two of them; he wants to eat them all. A reason for that is that he’s not as mad about peanut butter as I am. As a matter of fact, he’s of the opinion that vegan desserts tend to be too nut butter-heavy. I totally disagree with that, but he does love my chocolate chip cookie dough cups. He loves them so much that there have been times when the rest of us have been left with empty paper liners.

No wonder there are never any left, when you make a batch of only 12 cups. That’s kind of a ridiculously low number. They are bound to disappear in a hot minute. And not only are the chocolate chip cookie dough cups crazy good, they’re also really beautiful to look at. That’s why they’re a great gift. You can package them in a cute little box and take with you to a housewarming or birthday party – that is, if there are any left! You can store them at room temperature for a couple of hours, but summer temperatures and direct sunlight will likely make the chocolate ganache melt. So, be sure to keep them away from sunshine.

Crazy good chocolate chip cookie dough cups

My guess is that crazy good chocolate chip cookie dough cups store well. I’d say you can store them in the refrigerator for at least two weeks. I’m only guessing, because we’ve never had to worry about storing the cookie dough cups. There haven’t exactly been any to store! It’s rare if there are any left the following day.

So, trying for yourself is the best way to find out, how long the cookie dough cups will store at your house. Take a cookie dough cup and a moment, sit down on your favorite chair, take a bit, and let the calm flush over you.


Chocolate chip cookie dough cups; Keksitaikinalla täytetyt suklaakupit

Cookie Dough Cups

This delightful & super easy no-bake recipe is sure to cure all your cookie dough and chocolate cravings at once!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American, Vegan
Keyword: chocolate chips, chocolate cups, chocolatey, coconut oil, cookie dough, dark chocolate, easy recipe, easy vegan dessert, edible cookie dough, lactose-free, no bake, non-dairy, raw, sweet treat, vegan, vegan recipe
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 12
Calories: 183kcal
Author: Susanna Rönn

Ingredients

Chocolate ganache

  • ½ cup vegan dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Prepare the edible chocolate chip cookie dough according to a separate recipe. You'll need about half a batch for this recipe.
  • Line a 12-muffin muffin tin with small paper liners.
  • Place the dark chocolate chips and coconut oil in a small saucepan and melt them over low heat. Using coconut oil is optional, but it'll make the chocolate sauce smoother and thinner.
  • Spoon 1 ½ tsp chocolate sauce in each muffin liner. Use about half of the sauce. Tilt each liner slightly to get some of the chocolate up the sides of the liners. Place the muffin tin in the freezer for 10 minutes.
  • Remove the tin from the freezer and add 1 ½ tbsp chocolate chip cookie dough on top of the chocolate. Flatten carefully with a spoon. Top with the rest of the chocolate sauce. Reheat the chocolate a bit more, if it has cooled too much. Again, tilt the liners to get the chocolate to cover the cookie dough layer completely. Place the muffin tin back in the freezer for 15 more minutes. Then transfer them to the refrigerator.
  • All done! Enjoy!

Nutrition

Serving: 30g | Calories: 183kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Sodium: 93mg | Potassium: 12mg | Fiber: 1g | Sugar: 17g | Vitamin A: 199IU | Calcium: 40mg | Iron: 2mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

Edible Chocolate Chip Cookie Dough

Syötävä suklaahippukeksitaikina; Edible Chocolate Chip Cookie Dough

[vegan, no bake; gluten-free & palm oil-free options available]

Linkki tekstiin suomeksi

This is where it all begins, with heaping spoonfuls of chocolate chip cookie dough. It’s a traditional American dessert, and a little piece of heaven. The rich taste of sticky sweet cookie dough is guaranteed to curb your best and worst cravings. What’s more is that the super simple recipe can be altered in numerous ways. I make my edible chocolate chip cookie dough vegan, of course, and with minor alterations it can be gluten-free or palm oil-free, as well.

The Ultimate Guilty-Pleasure Dessert

Yes, edible chocolate chip cookie dough really is meant to be consumed as is. The amazing thing with this recipe is that eating raw cookie dough no longer has to be a guilty pleasure. There are no cookies to bake, so spoon away!

With that said, eating dough always comes with a smidgeon of guilt. If you ask me, that only enhances the deep sense of satisfaction that a batch of this crazy good stuff leaves you with. I can’t help but visualize my Mom scolding me for stuffing myself with half of the ginger bread cookie dough that she was going to turn into cookies the following day.

I got a terrible stomachache as a result, because her dough was made with eggs and regular butter. Eating it raw wan’t exactly the health-conscious choice to make. Many food blogs refer to vegan no-bake desserts as “raw”, which is kind of a misnomer when using plant-based ingredients that don’t necessarily need to be baked or cooked in any way before consumption.

The only really raw ingredient in my edible chocolate chip cookie dough recipe is the flour. A few years back, the safety of flour caused a commotion in the U.S. Several people fell ill after consuming flour that was contaminated with E. coli bacteria. Manufacturers issued flour recalls, and for a while, eating raw cookie dough didn’t seem like such a smart idea. No need to worry, though. Toasting your flour in 180 C/350 F for 5–8 minutes will get rid of any bacteria and make your dough safe to eat.

Keksitaikinaa lasikulhossa; cookie dough in a glass bowl

Making edible chocolate chip cookie dough doesn’t get much easier than this. All you need to do is throw all the ingredients in a bowl, mix well, and get to eating. That’s it!

A quick word about the ingredients might come in handy. I try to avoid using processed food products, but in this recipe, using vegan butter or margarine is clearly the easiest solution. The Finnish brand Sunnuntai has a vegan butter that I like. It’s non-dairy, lactose-free, and soy-free. I just bring it to room temperature in order for it to soften a bit. Unfortunately, it does contain palm oil. On the packaging, it says that it’s segregated palm oil, but I don’t know if there’s such a thing as good palm oil.

If you want to go palm oil-free, you can always substitute coconut oil for vegan butter. I like Green Choice neutral-tasting coconut oil. It’s organic, refined, and really smooth. If you prefer unrefined virgin coconut oil, go for it. In my experience, it does make the cookie dough quite coconutty, but if you’re a fan of the taste, it might not be a bad choice at all.

Syötävä suklaahippukeksitaikina; Edible Chocolate Chip Cookie Dough

The only disadvantage in using coconut oil is that it tends to melt at room temperature. Be sure to eat your dough quickly after removing it from the fridge. I guess that’s probably not going to be a problem! Other than that, just use the same amount of coconut oil as butter or margarine.

Another thing with coconut oil is that you might want to double the amount of plant mylk in the recipe, because when refrigerated, coconut oil tends to harden a lot more butter or margarine. That way you won’t have to way so long for your refrigerated cookie dough to reach edible consistency.

Just as Edible, When You Make It Gluten-Free

If you’re gluten intolerant, sensitive to gluten, or wish to avoid using wheat for other reasons, oat flour works decently in this recipe. Since it is coarser than wheat flour, it makes the dough slightly drier and more crumbly. To compensate for that, I recommend using at least double the amount of plant mylk in the recipe.

Another alternative is to use a gluten-free flour blend that is specifically meant to be used as a substitute for wheat. There are plenty of great-tasting products out there. The Finnish brand Myllärin has a flour blend that contains rice flour, gluten-free oat flour, corn, potato flour, and psyllium. It is just as fine grain as wheat flour, but it absorbs a little less moisture, so you’ll need about 1/4–1/2 dl more of it. Taste-wise, I haven’t noticed much of a difference. The Danish brand Urtekram has some quality organic products, including rice and corn flour, which might be worth experimenting with in this recipe.

Nuolija ja valmista keksitaikinaa; cookie dough on a spatula

I like to sweeten my edible chocolate chip cookie dough with sugar and chocolate, of course. When it comes to sugars, I prefer using light brown sugar and demerara. Light brown sugar makes the dough nice and moist, acting as a binding agent. Demerara is a single-crystallization sugar, which tastes like regular granulated or cane sugar but has larger, well-formed crystals. I like it, because it gives the cookie dough a nice texture, making it a tiny bit crunchy. If your local grocery store doesn’t carry demerara sugar, you can always substitute it with regular table sugar or more of the brown sugar.

If you wish to avoid using refined sugars altogether, I recommend substituting muscovado for the light brown sugar and raw cane sugar for the demerara sugar. They’ll make the taste of your cookie dough even richer, with delicious hints of liquorice and caramel.

…and Chocolate

Vegan dark chocolate chips are the icing on the cake, so to speak. In fact, they’re a staple of the American dessert kitchen. Feel free to use more than the amount given in the recipe. I don’t think there’s such a thing as using too many chocolate chips, anyway… I like to press a couple of them on top of the cookie dough portion to make it look cute.

Syötävä suklaahippukeksitaikina; Edible Chocolate Chip Cookie Dough

In my part of the world, it isn’t always easy to find vegan chocolate chips. In fact, I haven’t been able to find more than one such product at the grocery stores in our area. The private label Pirkka has dark chocolate chips that work perfectly in most of my recipes. From time to time, I’ve also ordered vegan chocolate chips online. One of my favorite online stores is iHerb, which has reasonable prices and shipping costs. They even carry some Enjoy Life products, which many vegan food bloggers vouch for.

Of course you can always just take a dark chocolate bar, cut it into small chunks, and fold them in the dough. It’s just as good, and way cheaper, too! Before you do that, be sure to check that your cookie dough isn’t from melting the butter or toasting the flour. In that case, your chocolate chunks will likely melt, at least partially, and the resulting cookie dough will be darker than planned.

Because I could have it for breakfast, snack, lunch, snack, dinner, snack… For me, it’s the perfect dessert in every way! I’m yet to discover something that I’d love quite as much. It’s the combination of gooeyness, sweetness, chocolate, and guilty pleasure that does it for me.

Syötävä suklaahippukeksitaikina; Edible Chocolate Chip Cookie Dough

Edible chocolate chip cookie dough is the reason I call myself The Cookie Dough Vegan. On my introduction page, I tell more about that and other defining moments in my life. But don’t get me wrong, my love for American desserts doesn’t end there. I’m not one to say no to muffins, brownies, fudge, cake, donuts, cupcakes, blondies, or cookies.

Cookies, yes! I’m also a huge cookie lover. And what’s so great about my cookie dough recipe is that it can be baked into cookies. If you happen to get tired of edible chocolate chip cookie dough (like that’s ever going to happen…), make cookies!

Do this: Preheat your over to 180 C/350 F. Take a chunk of dough, roll it into a ball, and place the ball on a baking sheet covered with parchment paper. Don’t place the balls too close to each other, because they spread quite a bit in the oven. Bake for 10–15 minutes depending on how large your cookies are and how soft you want them to be. They’re meant to look slightly undercooked, when they come out of the oven, because they harden a bit while cooling. Let them cool for 15 minutes and then enjoy with a fresh cup of coffee or tea. Another amazing way to eat cookie dough!


Syötävä suklaahippukeksitaikina; Edible Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough

This cookie dough is so sticky and sweet! Smooth, rich, and chocolatey, and ridiculously easy to make. Best vegan cookie dough ever!
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Vegan
Keyword: chocolate, chocolate chip, cookie dough, dessert, easy recipe, edible cookie dough, lactose-free, no bake, non-dairy, raw, treat, vegan, veganized
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 295kcal
Author: Susanna Rönn

Ingredients

  • 125 g vegan butter or margarine at room temperature
  • ½ cup brown sugar
  • cup demerara sugar or granulated sugar
  • 1 tsp vanilla extract or ½ tsp vanilla powder
  • 1–2 tbsp oat or almond mylk
  • 1 cup all-purpose flour or gluten-free flour blend or oat flour
  • ½ tsp salt
  • ½ cup vegan dark chocolate chips

Instructions

  • In a medium bowl, add the vegan butter, sugars, vanilla powder, and 1 tbsp of plant mylk. Add another tablespoon of mylk after adding the flour, if the dough feels too dry. Mix until combined.
  • Add the flour* and salt and mix well. If using gluten-free flour blend or oat flour, add the flour gradually. Keep adding until reaching desired consistency. The dough is meant to be thick.
  • Fold in the dark chocolate chips.
  • All done! Enjoy immediately or refrigerate for 15 minutes to set a bit.

Notes

* If you are worried about consuming raw flour, toast the flour in 180 C/350 F for 5 to 8 minutes prior to making the dough. Let cool completely, then use according to the recipe.

Nutrition

Serving: 65g | Calories: 295kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Sodium: 280mg | Potassium: 35mg | Fiber: 1g | Sugar: 27g | Vitamin A: 597IU | Calcium: 55mg | Iron: 2mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!