Thank you for sharing!

Do you ever just want a cupcake that has a giant mouthful of cookie dough on top instead of icing? I know it sounds like a ridiculous question. I mean, cupcakes are just fancy icing-conveyance devices, right, but still, cookie dough instead of icing. Doesn’t that just sound–excellent? A bite of cookie dough with each awesomely yummy bite of cupcake. Mmmm…Yes, well, for those of you out there with a vegan-bend like me, I have a treat for you: Vegan Cookie Dough Cupcakes. You’re still welcome to make these even if you don’t have a vegan-bend, but that’s up to you. Just stay away from my batch. I’ll just eat them all if you don’t mind.

This recipe is loosely inspired by these awesome Monster Cookie Dough Cupcakes from DinnerThenDessert.com. I’d try making these myself if it weren’t for the 95 things in them that various people in my family are allergic to. Oh, well, I’ll just have to stick with vegan recipes! LOL!

Ingredients for Vegan Cookie Dough Cupcakes

• Cupcakes
  • 1 3/4 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn vinegar
  • 2 tspn vanilla
  • 1/3 cup oil
  • 1 cup water
• Cookie Dough
  • 1/4 cup loose brown sugar
  • 1/4 cup granulated white sugar
  • 1 1/2 tblspn coconut milk (the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out)
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup coconut oil, room temperature
  • 1/2 cup oat flour (or, you can be cheap and lazy like me and just use baby oatmeal cereal)
  • 1/4 cup dairy-free chocolate chips (homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that)

How to Make Vegan Cookie Dough Cupcakes

To make the cupcakes:

1. Preheat oven to 350-degrees.
2. Mix dry ingredients together in a medium bowl.
3. Mix wet ingredients together in a medium bowl.
4. Add wet ingredients to dry ingredients in 1/3 cup increments and mix until smooth.
5. Fill muffin cups almost full as this recipe does not rise a significant amount.
6. Place in the oven and cook for 30-45 minutes until a toothpick inserted in the center comes out clean.
7. Remove from heat and cool on a wire rack for 10 minutes.

To make the cookie dough:

1. Cream the coconut oil and sugars together.
2. Add vanilla, milk and salt and mix thoroughly.
3. Mix-in the oat flour in 1/4 cup increments until mixture is smooth.
4. Stir-in the chocolate chips.
5. Using an ice cream scoop, make pretty little scoops of cookie dough and place them on a cookie sheet.
6. Place cookie sheet in the refrigerator for at least 10 minutes to allow the oat flour to “set”.

Put the two together:

1. Remove the cookie dough from the refrigerator and place a scoop on each cupcake. (This should be pretty easy. if you have problems here, I really can’t help you.)
2. Eat them while you make crazy “gobble, gobble” noises. You are thusly authorized.

Yield: 12

Vegan Cookie Dough Cupcakes

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

I have a treat for you: Vegan Cookie Dough Cupcakes. You're still welcome to make these even if you don't have a vegan-bend, but that's up to you. Just stay away from my batch. I'll just eat them all if you don't mind.

Print

Ingredients

• Cupcakes
• 1 3/4 cup flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tspn baking soda
• 1/2 tspn salt
• 1 tspn vinegar
• 2 tspn vanilla
• 1/3 cup oil
• 1 cup water
• Cookie Dough
• 1/4 cup loose brown sugar
• 1/4 cup granulated white sugar
• 1 1/2 tblspn coconut milk, the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/4 cup coconut oil, room temperature
• 1/2 cup oat flour, or, you can be cheap and lazy like me and just use baby oatmeal cereal
• 1/4 cup dairy-free chocolate chips, homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that

Instructions

1. To make the cupcakes:
2. Preheat oven to 350-degrees.
3. Mix dry ingredients together in a medium bowl.
4. Mix wet ingredients together in a medium bowl.
5. Add wet ingredients to dry ingredients in 1/3 cup increments and mix until smooth.
6. Fill muffin cups almost full as this recipe does not rise a significant amount.
7. Place in the oven and cook for 30-45 minutes until a toothpick inserted in the center comes out clean.
8. Remove from heat and cool on a wire rack for 10 minutes.
9. To make the cookie dough:
10. Cream the coconut oil and sugars together.
11. Add vanilla, milk and salt and mix thoroughly.
12. Mix-in the oat flour in 1/4 cup increments until mixture is smooth.
13. Stir-in the chocolate chips.
14. Using an ice cream scoop, make pretty little scoops of cookie dough and place them on a cookie sheet.
15. Place cookie sheet in the refrigerator for at least 10 minutes to allow the oat flour to “set”.
16. Put the two together:
17. Remove the cookie dough from the refrigerator and place a scoop on each cupcake. (This should be pretty easy. if you have problems here, I really can’t help you.)
18. Eat them while you make crazy “gobble, gobble” noises. You are thusly authorized.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Thank you for sharing!