Crunchy Cookie Dough Cups

Coming at you with a recipe that you will need to keep in your fridge or freezer at all times. Crunchy Cookie Dough Cups are our obsession because not only could we eat cookie dough every day, but the crunch takes these to the next level. We recipe tested this four times to make sure it was just perfect, and have made it multiple times ever since, because we cannot get enough! 

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Crunchy Cookie Dough Cups

Crunchy Cookie Dough Cups

Crunchy Cookie Dough Cups are edible, gluten free, cookie dough, with a crunch
Prep Time 15 mins
Resting time 1 hr
Course Dessert
Cuisine American
Servings 12 cups
Calories 200 kcal


  • Mini muffin pan
  • Mircrowavable bowl


For the Cookie Dough Layers

  • 1/3 cup peanut butter (or substitute for any other nut butter)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 tablespoons unsweetened almond milk
  • 1 cup almond flour
  • 1/4 teaspoon salt
  • 1 cup gluten free granola*
  • 1/4 cup chocolate chips

For the Chocolate Layer & Drizzle

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil


  • Line a mini muffin pan with 24 liners and set aside. This step is not required but definitely makes each cookie dough cup easier to remove.
  • Prepare chocolate: In a small microwavable safe bowl, mix together chocolate chips and coconut oil. Microwave in 30 second intervals, stirring every 30 seconds, until fully melted.
  • In the mini muffin tin, pour approximately ½ teaspoon of chocolate in each tin, fully coating the bottom of each (you should have more than half of the chocolate remaining). Place muffin tin in freezer to set.
  • Prepare cookie dough layer: While chocolate layer is setting, whisk together peanut butter, maple syrup, vanilla and almond milk until fully combined. Mix in almond flour and salt until dough-like consistency is formed. Fold in granola and chocolate chips.
  • Remove chocolate coated muffin tin from the freezer. Scoop approximately 2 tablespoons of cookie dough into each muffin tin (evenly distribute dough into all 24 tins). Lightly press down each cookie dough cup. Move to the freezer and let set for 30 minutes.
  • Remove cups from freezer and take each out of their liner. Drizzle remaining chocolate over each cup. Place back in the freezer to set for another 30 minutes. Cups should be kept in the freezer until ready to eat.


*We used our own granola recipe, HERE, obviously! Whatever type of granola you pick will change the flavor/texture of the cups so pick something you love!
NUTRITION INFORMATION Yield: 12 Servings; Serving Size: 2 Cups
Amount Per Serving: Calories: 200, Total Fat: 12.8g, Saturated Fat: 4.2g, Cholesterol: 0mg, Sodium: 56mg, Total Carbohydrates: 18.4g, Dietary Fiber: 2g, Total Sugars: 1.2g, Protein: 5.1g
Keyword cookie cups, cookie dough, cookie dough cups, edible cookie dough

Let us know how many of these you eat in one sitting…


Amanda and Christina

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