Cookie Dough Cupcakes
Prep time
Cook time
Total time
I consider this the “great experiment.” I never had cookie dough anything before I tried to make it on my own, but according to everyone in the world, cookie dough is something to get really excited about. My curiosity got the best of me, and I’m very grateful it did. Now I’m hooked. And since it’s called cookie dough, I made it into cupcakes. This way you can get a double dose of the cookie dough: one in the filling and one in the frosting. Makes sense, right? And with no raw eggs to worry about, it’s safe for everyone—everyone in the world who loves cookie dough.
Serves: 12 cupcakes
Cookie Dough Filling
Cookie Dough Frosting
  1. Preheat the oven to 325°F. Line a 9 × 9-inch square baking pan with parchment paper. Line a standard 12-cup muffin tin with paper baking cups.
  2. To make the cookie dough filling: Whisk together the flour and salt in a medium bowl.
  3. Make a well in the middle. Add the coconut nectar, applesauce, and chocolate chips. Stir to combine.
  4. Divide the dough into 12 balls using a melon baller. Place the balls in the prepared baking pan and freeze for about 30 minutes.
  5. To make the cupcakes: Mix together the coconut milk and apple cider vinegar in a small bowl.
  6. Whisk together the all-purpose flour, cacao powder, baking powder, baking soda, guar gum, and salt in a large bowl. Make a well in the middle.
  7. Add the applesauce, coconut nectar, vanilla, and stevia, and stir to combine. Next add the coconut milk mixture and stir until the liquid is absorbed and the batter is smooth. Stir in the yogurt until well combined.
  8. Pour the batter into the prepared muffin tin, dividing it evenly. Each cup should be about two-thirds full.
  9. Take the baking sheet out of the freezer and place a frozen ball of cookie dough in the middle of each cupcake.
  10. Bake the cupcakes until they bounce back slightly to the touch, about 16 minutes. Rotate the muffin tin from front to back after 10 minutes of baking.
  11. Transfer the muffin tin from the oven to a wire rack, and let it sit for 10 minutes before removing the cupcakes to cool completely.
  12. To make the frosting: Mix together the all-purpose flour and powdered erythritol in a medium bowl. Make a well in the middle. Add the coconut nectar, coconut milk, and chocolate chips, and stir to combine.
  13. Frost the completely cooled cupcakes. Keep unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 1 week if stored in an airtight container, but if I were you, I’d eat it off a spoon way before then.
All-Purpose Gluten-Free Flour Mix: Whisk together 1 cup tapioca starch/flour, ¾ cup sorghum flour, ¾ cup millet flour, ¼ cup ivory teff flour, and ¼ cup quinoa flour. Store in an airtight container, and use as needed.

This Cookie Dough Cupcakes recipe is reprinted with permissions by BenBella Books from Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens.
Nutrition Information
Serving size: 1 cupcake Calories: 150 Fat: 2.1g Carbohydrates: 29.1g Sugar: 6.0g Sodium: 50mg Fiber: 4.9g Protein: 4.0g
Recipe by Go Dairy Free at