Paleo Cookie Dough Cups

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These Paleo Cookie Dough Cups areĀ a delicious no-bake treat! A healthy and easy way to satisfy your cookie dough craving! They are gluten free, dairy free, naturally sweetened, and vegan!

Paleo Cookie Dough Cups

The cups are actually the result of a recipe fail. I tried making them into popsicles, but they wouldn’t come out of the mold and when they were finally soft enough just the sticks came out. Dang. They were too good not to share though, so I decided to make another batch, this time making them into mini cups and they turned out perfect!

Paleo Cookie Dough Cups with Golden Barrel Coconut Oil

It’s like a peanut butter cup, but cookie dough instead of peanut butter. Egg free, completely edible cookie dough. So good! There is a high ratio of cookie dough to chocolate and that is clearly the star! Thick, perfectly sweet, and studded with chocolate chips.
Paleo Cookie Dough Cups

The cookie dough is mixed up quickly and these treats are completely no bake. They are naturally sweetened with maple syrup, the Golden Barrel Coconut Oil makes them dairy free, and the almond flour gives them a little graininess that gives them the true cookie dough texture.

Paleo Cookie Dough Cups Just Out of the Fridge

These are best stored in the freezer or fridge. The chocolate melts quickly- especially in the summer heat. Even frozen they are soft enough to eat and they make a cold delicious treat. In the picture below it shows what they look like after a few minutes at room temperature- the cookie dough gets soft and gooey and oh so good! Then in the picture above shows what they look like straight from the fridge. The cookie dough is firmer, but just as delicious!

Paleo Cookie Dough Cups Slightly GooeyPaleo Cookie Dough Cups

Time to get your mini muffin tin out and make these! Even though these Paleo Cookie Dough Cups are small, they are rich and sure to satisfy your sweet tooth! Enjoy!

Paleo Cookie Dough Cups
Print Recipe
Servings Prep Time
24 mini cups 10 minutes
Passive Time
1 hour
Servings Prep Time
24 mini cups 10 minutes
Passive Time
1 hour
Paleo Cookie Dough Cups
Print Recipe
Servings Prep Time
24 mini cups 10 minutes
Passive Time
1 hour
Servings Prep Time
24 mini cups 10 minutes
Passive Time
1 hour
Ingredients
Chocolate Ingredients
Servings: mini cups
Instructions
  1. Line a mini muffin pan with 24 parchment liners.
  2. In a microwave safe bowl or measuring glass, melt the chocolate chips, coconut oil and almond butter together. Heat in 15 second increments, stirring every time, until completely smooth. Alternatively, you can melt the ingredients on the stove stop over medium heat.
  3. Add about a teaspoon of the chocolate to each muffin liner and gently tip it to cover some of the side. This should use about half of the chocolate, the remaining will be for the top. Place in fridge or freezer to chill, about 15 minutes.
  4. While the chocolate is chilling, make the cookie dough. In a medium bowl, combine almond butter, maple syrup, coconut oil, almond flour, salt, and vanilla. Stir until well combined. Add in the mini chocolate chips and mix in.
  5. Remove the pan from the freezer and scoop some cookie dough in each compartment as evenly as possible. Top with the remaining chocolate- if it has hardened then place it in the microwave for 10-15 seconds until smooth again. Once all cups are covered with chocolate, place back in the freezer and let harden completely, about 1 hour.
  6. These are best stored in the fridge or freezer.
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Jessica DeMay
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

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