Name: Vegan Chocolate Chip Cookie Cups Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 12 h 28 min
Cuisine: American
Ingredients: 2 cups Bob’s Red Mill unbleached white all-purpose organic flour; 1 teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon sea salt; 1 ¼ cup bittersweet or semi-sweet vegan chocolate chips, chunks, or discs (a mixture works well); ½ cup white sugar; ½ cup packed dark brown sugar; 1 teaspoon vanilla extract; ½ cup + 1 tablespoon neutral oil (grapeseed oil recommended); 5 tablespoons water; Flaky sea salt for sprinkling

If you adore cookies but love a good twist on classic recipes, then you are going to fall head over heels for this Vegan Chocolate Chip Cookie Cups Recipe. These cookie cups take everything you love about chocolate chip cookies and amp it up, delivering a dense, chewy, deep-dish cookie experience in an individual portion. Each bite is packed with gooey vegan chocolate chips and just the right amount of sweet and salty. Whether you’re baking for a crowd or treating yourself to something special, these cookie cups guarantee a joyful, comforting snack that feels both nostalgic and fresh. Trust me, once you try this recipe, it will quickly become a weekly favorite in your kitchen too!

Ingredients You’ll Need

The image shows a white bowl in the center filled with a mound of light-colored flour. To the upper right, a white bowl holds a brown sugar mound on top of a layer of white sugar, with a silver whisk resting inside. Just above the flour bowl, there is a metal measuring cup filled with flour. Next to it on the left side, there is a blue and green bag of all-purpose flour standing upright. On the right side near the sugar bowl, there is an oval white dish with baking soda and powder, and a small white measuring spoon resting beside it. Below these, there are two small white bowls, one filled with dark chocolate chips and pieces, and the other with green olive oil and reddish liquid, likely vanilla extract. A clear glass filled with water sits below the flour bowl, and a gray cloth is folded on the white marbled surface near the bottom left. A silver muffin tray is at the bottom right. Overall, the items are arranged neatly on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, coming together to create a perfectly chewy texture, rich flavor, and that classic cookie look we all crave. Each one plays a key role in the success of this cookie cup adventure, from the flour that provides structure to the vegan chocolate chips that bring melty pockets of sweetness throughout.

2 cups Bob’s Red Mill unbleached white all-purpose organic flour: The perfect foundation for soft, chewy cookie cups with a tender crumb.
1 teaspoon baking powder: Gives your cookie cups just the right lift without making them cakey.
¾ teaspoon baking soda: Helps balance the acidity and adds to the beautiful browning.
½ teaspoon sea salt: Enhances all the sweet and rich flavors in the dough.
1 ¼ cup bittersweet or semi sweet vegan chocolate chips, chunks or discs: A melty, chocolatey dream that makes these cookie cups seriously addictive.
½ cup white sugar: Adds crispness and sweetness in perfect harmony with brown sugar.
½ cup packed dark brown sugar: Brings moisture and depth with its rich molasses notes.
1 teaspoon vanilla extract: Infuses warmth and rounds out the flavors beautifully.
½ cup plus 1 tablespoon neutral oil (like grapeseed): Keeps the dough tender and moist without overpowering the taste.
5 tablespoons water: Just enough to bind everything together and create that perfect chewy texture.
Flaky sea salt for topping: The final touch that contrasts the sweetness and elevates every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Chocolate Chip Cookie Cups Recipe

Step 1: Mix Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, and sea salt in a medium bowl. This ensures the leavening agents and salt are evenly distributed, creating a balanced base for your cookie cups. Toss the chocolate chips in the dry mix so every piece gets a light coating of flour—this keeps them from sinking to the bottom while baking.

Step 2: Combine Sugars, Oil, and Liquids

In a large bowl, whisk the white sugar and dark brown sugar with the neutral oil, water, and vanilla extract. Keep whisking until the mixture becomes smooth and glossy with no lumps of sugar left. This step is key for making sure your cookie dough is luscious and silky before folding in the dry ingredients.

Step 3: Form the Dough and Chill

Slowly stir the dry ingredients into the wet mixture until just combined—be careful not to overmix! Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 12 hours or up to 24 hours. This chilling phase deepens the flavors and improves the texture, resulting in those thick, chewy, delightful cookie cups.

Step 4: Prep and Bake the Cookie Cups

When ready to bake, preheat your oven to 350°F and grease your muffin tins. Use a cookie scoop to portion out the dough into each muffin cup—this recipe makes about 12 to 16 cookie cups depending on your scoop size. For an extra chewy texture, freeze the dough balls in the tin for 10 minutes before baking. Sprinkle a pinch of flaky sea salt on top to elevate each bite.

Step 5: Bake and Cool

Bake the cookie cups until the edges turn a soft golden color, about 12 to 13 minutes. Rotate the tins halfway through baking to ensure even cooking. Don’t overbake; these cookies finish baking as they cool. Let them rest in the pan for 5 minutes, then gently release them onto a wire rack to cool completely or enjoy warm and gooey—my personal favorite!

How to Serve Vegan Chocolate Chip Cookie Cups Recipe

A silver muffin tray holds 12 round balls of light brown cookie dough with visible dark chocolate chunks and flat chocolate pieces on top, sprinkled lightly with white salt flakes. To the top right, a metal cookie scoop with more dough inside rests on a white marbled surface. Below the tray, a gray cloth lies gently folded, with a smaller dark muffin tray partially visible at the bottom left holding dough balls. On the bottom right side, a small white bowl filled with coarse white salt sits on the white marbled surface. The overall setting is clean and bright, focusing on the cookie dough ready for baking photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a touch of flaky sea salt right after baking for that salty-sweet magic. You can also add a drizzle of melted vegan chocolate or a dusting of powdered sugar for a dessert-worthy presentation. A dollop of coconut whipped cream on the side adds effortless charm and creaminess.

Side Dishes

Pair these decadent cookie cups with a glass of cold almond milk or your favorite plant-based milk alternative to balance the rich sweetness. They also make a dreamy companion to a scoop of vegan vanilla ice cream or a fresh berry salad for a lighter contrast.

Creative Ways to Present

Serve these cookie cups in cupcake liners with colorful patterns for celebrations, or stack them on a dessert platter with fresh fruit and edible flowers for an impressive gathering. Mini spoons tucked beside them invite guests to savor every warm, chocolate-filled bite.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookie cups in an airtight container at room temperature for up to 4 days. This helps maintain their perfect chewy texture while keeping the chocolate melty and delicious.

Freezing

These cookie cups freeze beautifully. Lay them out in a single layer on a baking sheet first, freeze until solid, then transfer to a resealable freezer bag for up to 3 months. When you want a treat, just thaw at room temperature or warm slightly.

Reheating

Warm leftover cookie cups in a 300°F oven for 5 to 7 minutes or microwave for about 15 seconds to bring back that fresh-baked softness and gooey chocolate goodness. Be careful not to overheat and dry them out.

FAQs

Can I use gluten-free flour for this recipe?

Yes! You can substitute with a gluten-free all-purpose flour blend, but make sure it includes xanthan gum or another binder to hold the cookie structure. The texture may vary slightly but will still be delicious.

What kind of vegan chocolate chips work best?

Bittersweet or semi-sweet vegan chocolate chips, chunks, or discs all work wonderfully. Mixing different shapes adds great texture and melting variation that makes these cookie cups extra special.

Why does the dough need to chill for so long?

Chilling the dough allows the flavors to deepen and helps control the spread during baking, resulting in thicker, chewier cookie cups with richer taste and better texture.

Can I make the dough and bake right away?

While you can bake immediately, the cookie cups won’t have the same depth of flavor or perfect chewy texture. For best results, plan ahead and chill the dough at least 12 hours.

How many cookie cups does this recipe yield?

This recipe makes approximately 12 to 16 cookie cups depending on how large you scoop the dough into your muffin tins. Adjust portion size as desired!

Final Thoughts

This Vegan Chocolate Chip Cookie Cups Recipe has quickly become a beloved staple for cozy afternoons and special moments alike. I hope you find as much joy making and eating these as I have. Their rich chocolate pockets, chewy texture, and salty finish make every bite feel like a tiny celebration. Go ahead, whip up a batch and enjoy a truly delightful plant-based treat that’s easy to love and share.

Vegan Chocolate Chip Cookie Cups Recipe

Ingredients You’ll Need