Cookie Dough Cups. 100% Plant Based.

We couldn't believe our eyes when Amy Lanza (nourishing.amy) shared with us this recipe for her fully plant based Cookie Dough Ice Cream Cups. These delicious chocolate chip cookie cups are filled with a layer of gooey caramel, a big scoop of our Lower Calorie Plant Based Chocolate Brownie ice cream, some whipped coconut cream and even more cookie dough! They are a guaranteed crowd pleaser, and so simple to make too.

INGREDIENTS
Makes 6
Time: 30 minutes plus chilling and cooling

For the Cookie Cups:

• 100g oat flour
• 60g ground almonds
• 50g coconut sugar
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• A pinch of salt
• 3 tbsp melted coconut oil
• 2 tbsp plant based milk
• 1 tbsp apple sauce
• 1 tsp vanilla essence
• 50g chocolate chips

For the Cookie Dough:

• 2 tbsp cashew or peanut butter
• 1 tbsp maple syrup
• ½ tsp vanilla essence
• 2 tbsp oat flour
• 1 tbsp ground almonds
• 2 tbsp chocolate chips
• A pinch of salt

For the Filling:

• 6 scoops Judes Lower Calorie Plant Based Chocolate Brownie Ice Cream
• 6 tsp caramel, plus extra
• 50g coconut whipping cream

METHOD

Make the cookie cups; stir together the oat flour, ground almonds, coconut sugar, baking powder, bicarbonate of soda and salt. Now pour in the coconut oil, plant based milk, apple sauce and vanilla essence and bring to a sticky dough. Fold in the chocolate chips.

Grease 6 loose-bottomed cupcake holes (if they are not loose-bottomed, place two strips or parchment paper in each hole so they cross in the middle and overhand the edges to help lift out the cookie cups).

Divide the cookie dough into 6 pieces (approx. 60g) and roll into balls. Place one ball into each hole and use a spoon to make an indent in the middle then uses your fingers to shape the cookies into cups, smoothing over the tops and making them as neat as you can.

Transfer the tray to the fridge for 10 minutes while you preheat the oven to 160Fan/180*C (this helps the cookie cups keep their shape).

Now transfer the cookie cups straight to the oven and bake for 10 minutes until golden brown all over.

Place on a wire rack and immediately use a shot glass, or similar, to re-make the indent in the centre of each cookie cup, pressing down firmly to make a neat hole. Allow to rest for 10 minutes then carefully remove each cookie cup from the tray to cool fully on the wire rack.

Make the cookie dough: stir together all the ingredients to a sticky, smooth mix. Whip the coconut whipping cream until fluffy (or use thick coconut yoghurt or coconut cream, whipped until smooth, or use pre-made whipped cream).

Just before serving, fill each cookie cup with 1 tsp of caramel and then a large scoop of Judes Chocolate Brownie Plant Based Ice Cream. Top with some whipped coconut cream, some crumbled cookie dough and extra caramel, if desired. Eat straight away.

The baked cookie cups will keep for 5 days in a sealed container at room temperature or in the freezer for 2-4 weeks. The cookie dough will keep, wrapped up, in the fridge for up to 1 week.

Huge thanks to Amy Lanza (@nourishing.amy) for this wonderful recipe.