Healthy Cookie Dough Cups (Paleo & Vegan)
Posted Dec 06, 2017, Updated Oct 11, 2021
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These no-bake Healthy Cookie Dough Cups are Paleo and vegan. Made with nutritious, ingredients they’re a delicious allergy friendly candy.
I enjoy creating desserts that taste decadent but are secretly made with good-for-you ingredients!
Well these healthy cookie dough cups fit the billet in every way! They are gluten & grain-free with no dairy or refined sugar, but no one would ever guess it! They are a delicious, allergy-friendly treat to make and give as gifts to friends and neighbors.
How to make Healthy Cookie Dough Cups
This recipe is very easy to make, especially if you have the right tools and do not rush it! Here are a few notes to help your no-baking endeavors be a wild success!
- Use silicone mini muffin cups. These things are my favorite. You will never worry about un-sticking candy from a liner or muffin tin again!
- Also, use a paintbrush! Use a small, unused paintbrush to literally paint the chocolate around the sides and bottom of each mold. Once all 12 are painted, go back with the brush one more time and swirl the chocolate from the bottom up around the sides. This will ensure an even, and sufficiently thick coating to hold the cookie dough!
- Freeze. As soon as the cups are lined with chocolate, toss them in the freezer to harden. While they’re hardening make the cookie dough!
- Finishing it up. The cookie dough should be very easy to work with and shape into the cups! Once all the cups are filled with dough, do not freeze them. Put the chocolate on the top and swirl it around with the paintbrush, making sure it touches the sides of the cup and seals the dough in! If you’d like to sprinkle them with sea salt, sprinkles, etc. be sure to do so before they start becoming firm! Let them harden at room temperature or in the refrigerator!
Recipe FAQs
They stay fresh for 2 weeks in the refrigerator or 2 months in the freezer.
Yes, use the 2X button in the recipe card to double the ingredients.
Paleo Cookie Dough Cups: Substitutions
As always I recommend making this recipe exactly as written! But if you must make substitutions, here are a few possibilities!
- Cashew butter. Hands down this recipe is the best with cashew butter. You can make your own by simply blending roasted, unsalted cashews in your Vitamix or food processor until they reach a nut-butter consistency. 1 cup of cashews yields about 1/2 cup of cashew butter. Almond butter is another possible substitution that I have tried and love!
- Ghee. I mentioned in this post my new found love for grass-fed ghee. It has quickly become a pantry staple for me. However, grass-fed butter is a perfectly delicious substitution in this recipe! Coconut oil works and is a great vegan option, but you’ll miss out on that buttery flavor that, {in my opinion} is a must-have when it comes to cookie dough!
- Coconut Sugar. Any granulated sugar works well in this recipe! Just be sure to choose a variety that complies with your dietary needs!
- Unsweetened Vanilla Almond Milk. Any non-dairy or regular dairy milk works great in this recipe!
- Chocolate coating. This recipe calls for unsweetened bakers chocolate and honey {or maple syrup for a vegan option} to make a paleo and refined sugar free chocolate coating. Using regular chocolate chips or semi-sweet chocolate works great too! Just be sure that you choose a variety that complies with your dietary needs!
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Healthy Cookie Dough Cups (Paleo & Vegan)
Ingredients
Chocolate coating:
- 8 oz 1 cup unsweetened chocolate, chopped
- 2-4 TBS honey
Cookie Dough Filling:
- 1 cup almond flour
- ¼ tsp sea salt
- ¼ tsp baking soda
- ¼ cup cashew butter
- 1 TBS grass-fed ghee (or butter or coconut oil)
- 2 TBS coconut sugar
- 1 TBS honey (or Maple Syrup for a vegan version)
- 2 TBS unsweetened almond milk
- 1/2 tsp pure vanilla extract
- ¼ cup mini chocolate chips optional
Instructions
Chocolate Coating
- Line a mini muffin tin with 12-silicone liners.
- Melt chocolate and honey in the microwave until smooth.
- Put ½ TBS chocolate into each muffin liner. Use a paintbrush to paint the chocolate all the way around the liner and up the sides.
- Once you finished all 12, go back and “paint” again to ensure the sides have a thick coat on them.
- Put the tray in the freezer to let the chocolate harden.
- Save the rest of the chocolate for later.
Cookie Dough Filling:
- In a small bowl mix together the almond flour, sea salt, baking soda and coconut sugar. Set aside.
- In a large, microwave safe bowl, melt the cashew butter ghee (or butter) and honey. Stir until smooth.
- Add the almond milk and vanilla extract, stir until combined.
- Add dry ingredients to wet and mix until smooth.
- Add mini chocolate chip (if desired) and stir.
Putting it together:
- Remove the pan from freezer.
- Place 1 TBS cookie dough into each liner. Gently press the dough into the liner until the top is flat and smooth.
- Put ½ TBS chocolate on top of one of the cookie dough cups. Use a paintbrush or the back of the measuring spoon to swirl the chocolate around, making sure it covers the top and sides completely. Repeat with remaining cookie dough cups!
- Let harden at room temp or in the fridge/freezer.
- Serve at room temperature or cold!
- Store in an airtight container in the refrigerator or freezer!
Notes
Ingredient Substitutions
- Cashew butter. Hands down this recipe is the best with cashew butter. You can make your own by simply blending roasted, unsalted cashews in your Vitamix or food processor until they reach a nut-butter consistency. 1 cup of cashews yields about 1/2 cup of cashew butter. Almond butter is another possible substitution that I have tried and love!
- Ghee. I mentioned in this post my new found love for grass-fed ghee. It has quickly become a pantry staple for me. However, grass-fed butter is a perfectly delicious substitution in this recipe! Coconut oil works and is a great vegan option, but you’ll miss out on that buttery flavor that, {in my opinion} is a must-have when it comes to cookie dough!
- Coconut Sugar. Any granulated sugar works well in this recipe! Just be sure to choose a variety that complies with your dietary needs!
- Unsweetened Vanilla Almond Milk. Any non-dairy or regular dairy milk works great in this recipe!
- Chocolate coating. This recipe calls for unsweetened bakers chocolate and honey {or maple syrup for a vegan option} to make a paleo and refined sugar free chocolate coating. Using regular chocolate chips or semi-sweet chocolate works great too! Just be sure that you choose a variety that complies with your dietary needs!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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nice recipe , i love cookies.