Vegan Chocolate Chip Cookie Cups

Vegan Chocolate Chip Cookie Cups


  • 12 ounces Cappello’s Chocolate Chip Cookie Dough
  • 1 (2.5-ounce) bar dairy-free dark chocolate (such as Evolved Signature Dark)
  • 2 teaspoons coconut oil
  • Dairy-free vanilla ice cream


  • Preheat oven to 350°F. Line a muffin tin with six muffin liners, or grease with coconut oil.
  • Cut cookie dough into six equal pieces. Place one piece of cookie dough in each muffin cup, pressing up the sides and leaving a well in the center.
  • Bake 13–16 minutes, or until golden brown. Remove from oven and allow to cool completely.
  • When cookie cups are nearly cooled, combine chocolate and coconut oil in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water. Heat, stirring occasionally, until melted and well combined.
  • Once cookie cups have cooled, remove the muffin liners.
  • Top each cookie cup with a small scoop of ice cream and a drizzle of the melted chocolate.

Additional Info

  • Yield: 6 cookie cups
  • Prep Time: 10 minutes
  • Total Time: 35 minutes