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Chocolate Chip Cookie Cups (Vegan, Gluten-Free, Refined Sugar-Free) Recipe

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4 from 7 reviews

These Chocolate Chip Cookie Cups are a delightful twist on the classic chocolate chip cookie, perfectly sized to hold a rich vegan chocolate filling. They are vegan, gluten-free, and refined sugar-free, making them a guilt-free treat that’s both indulgent and wholesome.

  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookie cups

Ingredients

For the cookie cups

  • 1 ¾ cups gluten free all purpose flour
  • ½ teaspoon xanthan gum (omit if your flour blend already contains)
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup vegan butter, at room temperature
  • ¾ cup coconut sugar
  • 2 tablespoons unsweetened almond milk or other plant-based milk
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ⅓ cup vegan, refined sugar-free chocolate chips

For the chocolate filling

  • ¾ cup vegan, refined sugar-free chocolate chips
  • ¾ cup unsweetened plain almond milk or other plant-based milk
  • 2 tablespoons unsweetened creamy almond butter
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350° F (175° C) and grease a 24-count mini muffin pan or two 12-count mini muffin pans to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking soda, and kosher salt to ensure even distribution of leavening agents and seasoning.
  3. Cream Wet Ingredients: In another large bowl, beat the vegan butter and coconut sugar with a wooden spoon until the mixture is smooth and creamy, creating a fluffy base for the dough.
  4. Add Liquids: Stir in the plant-based almond milk, pure maple syrup, and vanilla extract into the butter-sugar mixture to combine flavors and moisture evenly.
  5. Combine Dry and Wet Mixtures: Sift the dry flour mixture into the wet mixture and gently combine until a consistent dough forms.
  6. Incorporate Chocolate Chips: Fold in the vegan, refined sugar-free chocolate chips evenly into the dough to distribute chocolate throughout.
  7. Form Dough Balls: Use a #40 disher or cookie scoop to portion the dough into balls. Place each ball into the prepared mini muffin pan wells.
  8. Shape Cookie Cups: Using your hands or a round-ended tool (such as the end of a pestle), press the dough balls evenly into the shape of the mini muffin holes to form cup shapes.
  9. Bake: Bake the cookie cups in the preheated oven for 10-12 minutes or until they turn golden brown.
  10. Cool: Let the cookie cups remain in the pan for about 5 minutes after baking to firm up, then transfer them to a cooling rack. Allow them to cool for at least 20 minutes before adding the filling.
  11. Prepare Filling: In a small saucepan or microwave-safe bowl, gently melt the chocolate chips with almond milk, almond butter, and maple syrup, stirring until smooth and creamy to create the chocolate filling.
  12. Fill Cups: Pour or spoon the prepared chocolate filling into the cooled cookie cups, filling each cup generously.
  13. Chill: Refrigerate the filled cookie cups for at least 1 hour to allow the filling to set and flavors to meld before serving.

Notes

  • If your gluten-free flour blend already contains xanthan gum, you can omit it from the recipe.
  • Use refined sugar-free and vegan chocolate chips to keep the recipe aligned with dietary restrictions.
  • Press dough gently into the muffin pan to avoid tearing the cookie cups.
  • Allow cookie cups to cool completely before adding filling to prevent melting and maintaining cup shape.
  • Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten-Free, Vegan
  • Diet: Gluten Free

Find it online: https://recipeteach.com/chocolate-chip-cookie-cups-vegan-gluten-free-refined-sugar-free-recipe/