Not only are these cookie cups made with yummy, natural, and easy to find ingredients, but they are super easy and only take one dish to make. Less clean-up? Yes, please! And let’s not forget they are for your gluten-free, vegan, AND grain-free buds. Fill them with your favorite ice cream or other sweet treat.

Chocolate Chip Cookie Bowls [Vegan, Gluten-Free]






Cooking Time




  • 1 1/4 cups almond flour
  • 2 tablespoons coconut flour
  • 7 pitted Medjool dates or 12 Khadrawy dates (softened in hot water for 5 minutes if needed)
  • 1-2 tablespoons coconut sugar, depending on desired sweetness
  • 1 tablespoon egg replacer, 1 tablespoon chia, or 1 tablespoon ground flax seed
  • 1 tablespoon vegan butter
  • 1 tablespoon non-dairy milk or water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, if needed
  • 3 tablespoons mini vegan chocolate chips


  1. Pre-heat oven to 350˚F. Grease muffin tin and set aside.
  2. Combine all ingredients except chocolate chips in food processor. Fold in chocolate chips. You may have to use your hands for this to spread them evenly throughout.
  3. Press dough into the sides and bottom of the tin molds careful to make sure there is dough evenly covering the mold.
  4. Bake at 350˚F for 10-12 minutes.
  5. Allow to cool before removing carefully with edge of a spoon or your fingers. They should pop out easily.
  6. Fill with whatever flavor vegan ice cream you prefer!

Nutritional Information

Total Calories: 1570 | Total Carbs: 242 g | Total Fat: 54 g | Total Protein: 64 g | Total Sodium: 1250 g | Total Sugar: 179 g Per Serving: Calories: 196 | Carbs: 30 g | Fat: 7 g | Protein: 8 g | Sodium: 156 mg | Sugar: 22 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.