Vegan Chocolate Chip Cookie Cups with Ice cream
There is simply no better way to eat your ice cream than in a chocolate chip cookie cup. Seriously, these are far superior to waffle cones and such since these are easier to make, gluten free, wholesome, vegan, and they have chocolate chips. Case closed, guys!
- Total Time: 30 minutes
- Yield: 4 cookie cups with ice cream 1x
Ingredients
Scale
Cookie cups (half a batch of my Nostalgic Oatmeal Choc’ Chip Cookies)
- 50g / 1,75 oz flour (I used 15g almond- and 35g oat flour)
- 30g / 1 oz rolled oats
- 1/4 tsp baking soda
- A pinch of salt
- A handful or two of chocolate chips or roughly chopped chocolate
- 2,5 tbsp liquid sweetener of choice
- 1,5 tbsp nut butter of choice
- A splash of vanilla extract
- 1 tbsp water
- About 1 pint‘s worth of ice cream of choice*
- Melted chocolate for drizzling
Instructions
- Preheat the oven to 150ºC / 300ºF and prepare a muffin tin by greasing four muffin “cups”.
- In a large mixing bowl, mix the dry ingredients and chocolate.
- In separate a small bowl, combine the liquid sweetener, nut butter, vanilla, and water.
- Add the wet to the dry ingredients and stir until you get a nice combined dough. Divide the dough into four balls and place into the greased “cups”. Press evenly onto the bottom and sides of each cup.
- Bake for 18-22 minutes or until golden. Remove from the pan, let cool, fill with ice cream, drizzle with some chocolate (more gracefully than me), serve, and enjoy!
Notes
*I used Nutty Caramel ice cream from Frill but you can use both nice cream or other delicious ice cream of choice.