Raw chocolate chip cookie cups

I’ll admit I have a sweet tooth. Being a vegan can be tough sometimes – especially when cookies come into the conversation. Luckily, I found this bomb recipe that is quick to make. The bonus is that no baking is required. The only hard thing about this recipe is waiting the 2 hrs until they are frozen. Unlike regular cookies, the dough is safe to eat right from the mixing bowl. Hallelujah!

Orginal recipe are bars rather than cups – and are topped with hot fudge!!! check it out over at averiecooks.com

You’ll need a cupcake baking tray and cupcake cups to line the tray.

Raw Chocolate Chip Cookie Cups


  • 1/2 cup unsalted butter or vegan butter (like Earth Balance), softened
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 1/4 cups all-purpose flour (I used chickpea flour)
  • pinch salt, optional and to taste
  • 1 1/2 cups semi-sweet chocolate chips or chunks, reserve 2 tablespoons (I used 1.5 cups semi-sweet chocolate chips – but one could also use peanut butter/butterscotch/white chocolate chips)


  1.  Put cupcake lining cups into cupcake tray and set aside.
  2. In a large mixing bowl, whisk together (or beat with an electric mixer) butter, brown sugar, and vanilla until soft and fluffy, about 3 minutes. (I did this by hand – starting with a fork and then whisking.)
  3. Stir in the flour and optional salt.
  4. Stir in the chocolate chips and peanut butter chips, reserving about 2 tablespoons chocolate chips to push into dough once in pan for a nice visual effect.
  5. Turn dough out into prepared pan, pressing it down firmly with a spatula.
  6. Evenly press in reserved chocolate chips.
  7. Place pan in refrigerator or freezer for at least 2 hours to set up, or overnight. Cups are easily eaten straight from the freezer, but allow to come to room temp for about 3-5 minutes if it’s easier.
  8. Cups will keep airtight in the refrigerator for at least 3 weeks and in the freezer for up to 4 months.

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