I’ve been itching to share the recipe for these no bake cookie dough cups with you all week! They really hit the spot for me when those sweet cravings strike and are the perfect combination of sweet, saltiness and a decadent chocolate coating! Plus, what’s not to love about a snack involving cookie dough?!
This recipe is perhaps one of the easiest dessert recipes you’ll find here, and the cookie dough itself takes about 5 minutes to throw together in a bowl! On the particular day that I made these, I didn’t actually have any chocolate chips to hand, so instead I’ve opted for peanut butter chips (also an excellent choice). Of course you can use whichever you’d prefer and experiment with different combinations.
What will you need?
To make these heavenly little bites, you’re going to need a few simple ingredients:
- Oat flour
- Agave/maple syrup or honey
- Almond butter (or other runny nut butter)
- Sea salt
- Chocolate or peanut butter chips (could also use chopped nuts)
- Coconut oil
Quick Tip: For the oat flour, you want a really finely milled texture for this, or your cookie dough will have more of a flapjack taste. I’ve used a high speed smoothie blender for this i.e. not a jug blender or food processor, as I found this to produce a smoother finish.
No Bake Cookie Dough Cups
- 1 1/2 cup oat flour
- 3 heaped tbsp runny almond butter
- 3 heaped tbsp runny honey or other liquid sweetener
- Pinch Sea salt
- 60 g dark chocolate
- heaped tsp coconut oil
- Handful chocolate/peanut butter chips
- In a mixing bowl, stir together the almond butter and sweetener. If your nut butter is a little thick, gently heat these together on a low heat before hand.
- Add in the oat flour and a good pinch of salt and give this a thorough mix (use your hands if needed) until the mixture comes together to form a dough. Stir in the chocolate chips to evenly distribute.
- Line a cupcake tray weith cases and press your cookie dough into each of these, filling them about half way. Pop your cups into the freezer for 1 hour.
- Gently melt the chocolate and coconut oil together, spread this over each of the cookie dough layers and return to the frezzer for an additional hour, allowing the chocolate to set.
- Keep stored in your fridge or freezer for all of your snacking needs!