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- 1 cup almond flour - ½ cup natural peanut butter or almond butter - ¼ cup maple syrup - 1 teaspoon vanilla extract - ¼ teaspoon sea salt The main ingredients make this treat rich and tasty. Almond flour gives a nice texture. Natural peanut butter or almond butter adds creaminess. Maple syrup sweetens without being too much. Vanilla extract brings warmth, and sea salt balances the flavor. - ½ cup mini chocolate chips - 1 cup dark chocolate chips - 1 tablespoon coconut oil The chocolate coating is the star here. Mini chocolate chips add crunch inside the dough. Dark chocolate chips melt smoothly for the outside layer. Coconut oil makes the chocolate shiny and helps it set well. - Additional toppings or garnishes You can get creative with toppings! Consider sprinkles, crushed nuts, or drizzles of extra chocolate. These add color and fun to your cookie cups. To start, grab a mixing bowl. Add 1 cup of almond flour. Next, add ½ cup of natural peanut butter or almond butter. Pour in ¼ cup of maple syrup. Add 1 teaspoon of vanilla extract and ¼ teaspoon of sea salt. Mix it all well. You want a smooth, dough-like texture. Now, it’s time for the fun part. Fold in ½ cup of mini chocolate chips. Make sure they are spread throughout the dough. This adds sweet bites in every cup. Next, get a muffin tin and line it with cupcake liners. This will help with easy removal later. Scoop about 2 tablespoons of the dough into each liner. Press it firmly into the shape of a cup. Make sure to get a nice, even shape. Now, place the muffin tin in the fridge for about 30 minutes. This helps the cups set up well. While they chill, melt 1 cup of dark chocolate chips with 1 tablespoon of coconut oil. Use a microwave-safe bowl. Heat in 30-second bursts, stirring each time until smooth. Once the cookie dough cups are set, take them out of the fridge. Use a spoon to dip each cup into the melted chocolate. Ensure the whole surface is covered. Place them back in the muffin tin. Repeat this for all the cups. Finally, put the muffin tin back in the fridge for 15-20 minutes. This will help the chocolate harden. When set, carefully peel off the liners to reveal your tasty treats. Enjoy! To get the best texture for your cookie dough cups, aim for a dough-like feel. Mix the almond flour, peanut butter, maple syrup, and vanilla extract well. If the dough feels too dry, add a bit more nut butter. If it is too wet, sprinkle in some extra almond flour. Taste the dough to check the sweetness. If you want it sweeter, add a bit more maple syrup, but do it slowly. When serving your cookie dough cups, arrange them on a nice platter. It makes them look more inviting. For a fun touch, add extra mini chocolate chips on top. A drizzle of chocolate sauce can also make them eye-catching. This little detail makes a big difference in how they look. Be careful not to overfill the cups with dough. This can cause them to spill over when you coat them in chocolate. A good rule is to use about 2 tablespoons of dough per cup. Also, do not skip the chilling step. If you don’t chill them long enough, they won’t hold their shape. Make sure to chill them for at least 30 minutes. {{image_2}} You can switch up the taste of your cookie dough cups easily. Try using different nut butters, like cashew or sunflower seed butter. Each nut butter brings its own flavor. You can also add spices like cinnamon or nutmeg for a warm twist. A pinch of sea salt can enhance the sweetness too. If you want a vegan version, use maple syrup and almond butter. These ingredients replace honey and regular butter. For gluten-free options, almond flour works well. Make sure to check labels on all other ingredients. Many brands offer gluten-free chocolate chips. Get creative with toppings! You can use different types of chocolate for coating. White chocolate or milk chocolate gives a nice change. Adding sprinkles or chopped nuts can add texture and fun. Experiment with what you like best! To keep your cookie dough cups fresh, store them in an airtight container. This helps prevent them from drying out. I suggest using a glass or plastic container with a tight lid. If you have leftover cupcake liners, you can keep them in the container as well. This adds a fun touch when you serve them later. In the fridge, these cookie dough cups stay good for about one week. If you want to keep them longer, freezing is a great option. Wrap each cup in plastic wrap or foil before placing them in a freezer-safe bag. They can last up to three months in the freezer. These cookie dough cups are best enjoyed chilled. If you prefer them warm, gently heat them in the microwave. Use short bursts of 10-15 seconds to avoid melting the chocolate too much. Enjoy them fresh out of the fridge, or give them a quick warm-up for a cozy treat! Yes, you can! If you want to swap almond flour, try oat flour or whole wheat flour. Each flour brings a unique taste. Oat flour adds a mild flavor and more fiber. Whole wheat flour gives a nutty taste and is more filling. Just remember, the texture may change a bit. Making these cookie dough cups is quick! You need about 20 minutes for prep. After that, chill them for 45 to 50 minutes. So, plan for around one hour total. This includes both making and chilling time. Yes, they are safe! The almond flour used is raw but safe to eat. Peanut butter and maple syrup are also safe. The only concern is with regular flour, which you should cook. But in this recipe, you can enjoy the dough as is! You learned how to make delicious cookie dough cups from scratch. We covered key ingredients like almond flour and peanut butter. You also got step-by-step instructions to prepare, chill, and coat your cups. Tips help you avoid common mistakes and perfect your texture. Feel free to explore flavor variations or dietary modifications. Store your cups properly for the best taste and longevity. Enjoy every bite of your tasty treats! Making these is fun and easy. You’ll love sharing them with friends and family.

No Bake Chocolate Chip Cookie Dough Cups

Delicious no-bake cookie dough cups made with almond flour and coated in dark chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 150 kcal

Ingredients
  

  • 1 cup almond flour
  • 0.5 cup natural peanut butter or almond butter
  • 0.25 cup maple syrup
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon sea salt
  • 0.5 cup mini chocolate chips
  • 1 cup dark chocolate chips (for coating)
  • 1 tablespoon coconut oil

Instructions
 

  • In a mixing bowl, combine the almond flour, peanut butter, maple syrup, vanilla extract, and sea salt. Stir until the mixture is well combined and has a dough-like consistency.
  • Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Line a muffin tin with cupcake liners. Scoop about 2 tablespoons of the cookie dough mixture into each liner, pressing it firmly to form a cup shape.
  • Place the muffin tin in the refrigerator for 30 minutes to set the cookie dough cups.
  • While the cups are chilling, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring after each interval until smooth.
  • Once the cookie dough cups have set, remove them from the refrigerator. Use a spoon to gently dip each cup into the melted chocolate, ensuring that the entire surface is coated. Place them back on the muffin tin.
  • Repeat the dipping process for all cups, and then place the muffin tin back in the refrigerator for another 15-20 minutes to allow the chocolate coating to harden.
  • Once set, carefully remove the cookie dough cups from the muffin tin and peel off the liners.

Notes

For added flair, sprinkle extra mini chocolate chips on top and drizzle with chocolate sauce before serving.
Keyword chocolate, cookie dough, no bake