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  • Writer's pictureKaylee Cubbison

Chocolate Cookie Dough Cups (Paleo & Vegan)

These babies are rich, smooth, and only 6 ingredients!! There’s not much better than that:)


yields: 8-9

prep time: 10 minutes

freeze time: 30 minutes

total time: 40 minutes


For the chocolate:

1 1/4 cups chocolate

1 1/2 tbsp coconut oil

For the cookie dough:

1/2 cup cashew butter (can sub peanut or other nut butter)

1/4 cup maple syrup

1/2 tsp salt

2-3 tbsp coconut flour

2 tbsp chocolate chips


1. In a small bowl melt the chocolate and coconut oil in the microwave in 30 second increments until smooth and spoon a small bit of melted chocolate into each cupcake holder or candy mold (I used silicone cupcake holders), leaving about half the chocolate left and place in the freezer while you make the dough

2. In another bowl mix the cashew butter, maple syrup, salt, and coconut flour. Stir in the chocolate chips and then split evenly among the cupcake liners

3. Spoon the rest of the chocolate evenly over the cookie dough and place in the freezer for 30 minutes, remove from liners, and enjoy!

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