Vegan Cookie Dough Parfaits

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Vegan Cookie Dough Parfaits


  • 1 package Cappello's Double Chocolate Chip Cookie Dough

  • For the raspberry mousse:

  • 1 15-ounce can coconut cream, chilled 

  • 1/2 cup fresh raspberries + more for garnish

  • 3 tablespoons maple syrup

  • 1 tablespoon freeze-dried raspberries, crushed into a powder

  • 1 teaspoon lemon zest 

  • For assembly:

  • 6 ounce can dairy-free whipped cream

  •  cup raspberry jam

  • Optional toppings:

  • fresh raspberries 

  • mini meringues 

  • chocolate chips 


  • Preheat the oven to 350 F. Line a baking pan with parchment paper and coat with cooking spray. 

  • Crumble cookie dough into bite-sized pieces and scatter evenly over a prepared baking pan. Bake until cookie dough crumbles have set, 8-10 minutes. Remove from oven and let cool completely before assembling parfaits. 

  • While the cookie crumbles are cooling, make the mousse. Place the chilled coconut cream into the bowl of a stand mixer fitter with the whip attachment. Turn mixer to high and whip until soft peaks form. Slowly add the raspberries, maple syrup, raspberry powder, and lemon zest. Whip until everything is incorporated.

  • To assemble the parfaits, add some cookie crumbles to the base of an 8-ounce glass. Spoon raspberry mousse over the top to create an even layer, followed by a thin layer of jam. Top with some whipped cream. 

  • Repeat the same process to create another layer. Top the final layer of whipped coconut cream with more cookie crumbles and any other desired toppings. Serve cold. 

Kids Can Do

  • Crumble the cookie dough

  • Help to make the mousse

  • Add the fun toppings