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Mini Chocolate Chip Cookie Cups with “Nice” Cream (vegan + gluten-free)

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 mini cups 1x
  • Category: Dessert
  • Diet: Vegan

Ingredients

Scale

Chocolate Chip Cookie Cups:

Peanut Butter Nice Cream:


Instructions

  1. Preheat oven to 350 degrees.
  2. To make the nice cream, add the frozen bananas, peanut butter (if using), vanilla extract and unsweetened almond milk to a high speed blender. Blend until smooth and of a frozen yogurt-like consistency. Transfer to a bowl and place in the freezer to firm up.
  3. Combine the dry ingredients to a large mixing bowl and whisk to combine. Add the wet ingredients to a small bowl and whisk to combine. Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.
  4. Coat a mini muffin pan with cooking spray. Using a mini ice cream scoop or spoon, scoop the cookie dough into the individual muffin tins. Should make about 16 individual cookie cups. Bake in the oven for about 12 minutes, or until the top is slightly golden brown. Remove from the oven and carefully push the bottom of a shot glass or other small glass into the cookies, making a cup-like shape. Once all of the cups are formed, place back into the oven for another 5 minutes to allow the bottom to cook through. Remove from the oven and let cool completely before removing.
  5. To remove the cookie cups from the muffin tin, gently pull out with your fingers. You can place the cookie cups in the freezer before serving if not serving right away, or to cool even more.
  6. To serve, place the cookie cups on a serving platter and using a mini ice cream scooper, scoop the nice cream into each cup. Top with additional chocolate chips, chocolate shavings, or cacao nibs if desired. Enjoy!

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