These Vegan no-bake cookie dough cups are absolutely delcious. I couldn’t think of a better sweet treat to give to your loved ones. You can also make them refined sugar-free with stevia chocolate chips. Using different moulds for different occasions, like egg silicone moulds for easter and star moulds for Christmas makes this a year-round favourite.
Traditional Reeces Peanut Butter Cups are loaded with unhealthy ingredients and a bit borning. That is why I created this recipe using All American Nut Butters delicious VEGAN COOKIE BATTER ALMOND BUTTER. You can read all about this incredible company in this post here. This recipe will breathe new life into an old classic.
Peanut Butter VS Almond Butter
Are you on team peanut butter or on team almond butter?! No need to pick sides for this Vegan no-bake Cookie Dough Cups because this recipe can also be made with All American Nut Butters COOKIE BATTER PEANUT BUTTER.
But for the fun of this blog post lets talk more about Almond butter and peanut butter.
Here is how the two nutritionally stack up next to each other:
|Almond butter||Nutrient||Peanut butter|
Almond and peanut butter stack up very similar when they are put side to side. Chart provided from Medical News Today.
They both have protein but need to be paired with other healthy plant proteins like legumes, vegetables, seeds, nuts, and whole-grains to create a perfect complete protein.
Both peanut butter and almond butter are both low carbs, for those keto and low carb lovers.
Peanut butter is higher in saturated fat than almond butter. Almond butter has a slightly higher amount of unsaturated fats, which is beneficial for proper growth, development, and anti-inflammatory properties.
Peanut butter delivers Magnesium (essential for health, playing a role in over 300 chemical processes in the body), Niacin (for energy and nerve production), and Phosphorous (build healthy cells and bones and helps cells to produce energy).
Almond Butter delivers Magnesium (essential for health, playing a role in over 300 chemical processes in the body), Iron (vital to the proper function of hemoglobin, which is needed to transport oxygen in the blood), Calcium (essential for bones teeth and muscle contraction).
Now for the Vegan no-bake Cookie Dough Cups Recipe
I made this recipe two ways. One in a supermini bite-sized chocolate silicone mould and I found it didn’t have enough cookie dough. So I remade the recipe in a mini cupcake wrapper. These are super easy to find and you don’t have to buy any silicone moulds unless you want to switch it up to easter eggs or something festive.
Edible cookie dough
There are lots of things that day not to eat cookie dough as raw wheat flour isn’t the best for you. Because these Vegan cookie dough Cups are gluten-free and made with a combination of coconut and almond flour, you don’t need to worry about eating the dough it is perfectly safe.
These beauties can be made low carb if you replace the min chocolate chips with mini stevia chocolate chips.
Yields 12 mini cups
These Vegan no-bake cookie dough cups are gluten free, delicious and a super quick and easy recipe to make. You can also make them refined sugar-free with stevia chocolate chips. Using different moulds for different occasions, like egg silicone moulds for easter and star moulds for Christmas makes this a year-round favourite.
20 minTotal Time
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup VEGAN COOKIE BATTER ALMOND BUTTER or from All American Nut Butter
- 2 tbsp mini chocolate chips
- 1/4 tsp vanilla
- 2 tbsp maple syrup
- 1 tbsp almond milk
- 1 1/4 cups mini chocolate chips
- 3/4 tbsp coconut oil
- Place VEGAN COOKIE BATTER ALMOND BUTTER, coconut flour, almond flour, chocolate chips, vanilla, maple syrup, and almond milk into a bowl. Mix well until thoroughly combined into a cookie dough texture.
- Set aside cookie dough mixture.
- Line a 12 mini cupcake pan with a double layer of parchment paper cupcake liners or a single tin foil liner.
- Melt your vegan dark chocolate with coconut oil in a small saucepan. Turn on low, and when the chocolate starts to melt, remove from heat and keep stirring until fully melted. You can also use a double boiler system to melt the chocolate.
- Put 1/2 tbsp of chocolate at the bottom of each liner. Then mould 1/2 tbsp of cookie dough into a thick pancake the width of the liner. Place over the chocolate. Then pour another 1/2 tbsp or more to cover the top.
- Repeat process for all 12.
- Then tap down muffin tin on the counter to get the chocolate through the sides to cover. Like you would do to get the air bubbles out of a cake.
- Place in the freezer for 45 minutes and store in the fridge or freezer in an airtight container.
This post was sponsored by All American Butter. But I would not share a product and company I don’t love.