Chocolate Chip Cookie Cups

A buttery chewy chocolate chip cookie baked in a muffin tin to create the yummiest edible cup! This recipe is gluten-free and dairy-free, ready to be filled with anything you like – chocolate fudge and candy eggs for easter, ice cream sundaes, marshmallow fluff, caramel, etc!

The crispy outside and buttery chewy inside of a fresh baked chocolate chip cookie, but with the added bonus of a little bowl in the middle designed specifically for filling with more delicious complimentarily creamy things – it’s a major dessert win. And since Easter is just a few days away, I opted to make them into chocolate “nests” perfect for nestling candy eggs for a cute festive presentation. But save these for summer time and they will be the ultimate base for all your ice cream sundae needs…

How To Make Chocolate-Filled Cookie Cups

The cookie cups are easy to make in just one bowl and less than 30 minutes. But the chocolate fudge filling is even easier with just 3 ingredients and the blender does all the work. The entire recipe is gluten-free, dairy-free, and vegan friendly. So let’s break down the ingredients you will need.

Gluten-Free Chocolate Chip Cookie Cup Ingredients

• Nut or seed butter. I like cashew butter the best because its flavor is the most natural, but tahini is really delicious too as long as you like that flavor. Whatever kind you choose, make sure it is a natural runny variety that you can basically pour. If not, I recommend adding some coconut oil to achieve that texture (or there is an option to add almond milk to the batter too).
• Coconut + cane sugar. This combination mimics the combo of brown and white sugar in a traditional chocolate chip cookie recipe, and most recipes use both for a reason. Together they create a perfect cookie – cane sugar creates crispiness and more sweetness, while coconut sugar adds moisture and chewiness.
• Flax egg. Or a regular chicken egg if not vegan, but the flax egg version is just as good here since you don’t really need lots of rise.
• Gluten-free flour. Or regular all purpose flour if you are not gluten-free, just a half cup.
• Baking powder, salt, and vanilla extract. Cookie essentials, you know.
• Almond milk. Depending on what variety of nut/seed butter I used and how oily or thick it was, some of my test batches of cookie dough turned out a little bit dry. So if your dough is looking like crumbles instead of a sticky cohesive mixture, add 2-3 tablespoons of almond milk until it feels moist and cookie dough-ish.
• Mini chocolate chips. Mini work best, but full-sized will do too.

Dairy-Free Chocolate Fudge Filling

This is the most deceptive chocolate filling you’ve ever met. It’s made with just 3 ingredients, entirely fruit-sweetened, but tastes like straight up GANACHE. I originally discovered and shared a similar recipe in these vegan chocolate pots years ago, but I thought it would be the perfect filling for these cookie cups too. Creamy like a pudding at room temp, slightly solid-ish like fudge in the fridge, there is no non-decadent way to enjoy it. To make it, you will need:

• Unsweetened chocolate. The next ingredient adds all the sweetness we need, so unsweetened 100% cacao is perfect here. This is the ingredient that semi-solidifies the fudgy filling when chilled.
• Medjool dates. The source of all sweetness and thickness in this fudge filling, and since we are going for an ultra creamy texture make sure a) your Medjool dates are soft and moist and fresh and b) you have a high speed blender and you let that thing run for a while. I always use and recommend Natural Delights, especially their pitted variety to save you some time too.
• Almond milk. Or whatever variety of milk you prefer, although I don’t recommend canned coconut here it will be too thick.

I recommend blending the almond milk and Medjool dates together really well before adding the chocolate. You want it to be completely chunk-free before streaming in the chocolate because the mixture will thicken up quickly when the warm chocolate hits the cool milk. I also recommend adding the chocolate while the blender is running for the most even mix. You may have some extra fudge filling leftover, but if you reduce the amounts any lower it will be too little liquid for the blender. I am sure you can find a use for yummy, creamy, spoonable chocolate…

More Easter Dessert Recipes You’ll Love

• Fruit-Sweetened Peanut Butter Eggs
• Sweet Potato Easter Egg Brownies
• Healthy Carrot Cake Cupcakes
• Tahini Almond Butter Chocolate Eggs

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