Traditional recipes

Gluten Free Chocolate Cookie Dough Cupcakes

Gluten Free Chocolate Cookie Dough Cupcakes

Delicious, decadent and semi-home-made, this gluten-free treat will satisfy all of your dessert cravings without the worry.

Ingredients

Cookie Dough

  • 8 ounces Pillsbury® Gluten Free refrigerated chocolate chip cookie dough (from 14.3-oz container)

Cake

  • 1 1/2 Cup gluten free all-purpose flour
  • 1/2 Cup cocoa powder
  • 1 1/4 Teaspoon baking soda
  • 1/2 Teaspoon xanthan gum
  • 1/2 Teaspoon salt
  • 1 1/2 Cup sugar
  • 1/2 Cup melted coconut oil or canola oil
  • 1 Cup warm water

Frosting

  • 1 Cup Betty Crocker® Rich & Creamy cream cheese frosting (from 16-oz container)
  • 2 Tablespoons mini chocolate chips

Servings12

Calories Per Serving426

Folate equivalent (total)18µg5%


Cookie Dough Cupcakes: Impossibly Allergy-Free & Refined Sugar-Free!

In all the years of Go Dairy Free, I can’t believe I’d never mentioned Debbie Adler. She’s a vegan, gluten-free, allergy-friendly baking legend who is already on her second cookbook, Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens. And today, she is sharing a sample recipe from that pretty collection for Cookie Dough Cupcakes.

But first, let me tell you a little about Debbie Adler. Debbie opened the first vegan, gluten-free, refined sugar-free bakery in Los Angeles, called Sweet Debbie’s Organic Cupcakes. She later transitioned it to be top allergen-free when her son was diagnosed with severe food allergies.

And then came Debbie’s first cookbook: Sweet Debbie’s Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery. It quickly won awards and accolades for delicious innovation.

But Debbie’s family doesn’t subsist on treats alone. They also enjoy hearty breakfasts, soup, convenient meals, pizza, pasta, sides, breads, and more. And that is what her new cookbook, Sweet, Savory, and Free, is all about. It’s the “everything” for eating well everyday.

Nonetheless, I felt it fitting that our first taste of Debbie’s recipes on Go Dairy Free should be one of her iconic cupcakes. These Cookie Dough Cupcakes are from The Feast of Sweets finale chapter in Sweet, Savory, and Free. And like all of the recipes in this enticing cookbook, they are amazingly vegan, gluten-free, top allergen-free, and refined sugar-free.


How is this different from a traditional chocolate chip cookie recipe?

This recipe of course makes a pizza-style cake that tastes, well, like a chocolate chip cookie. But to get it to bake up just right, we need a different balance of the basic cookie ingredients (butter, sugar, vanilla, gf flour, baking soda, salt, chocolate chips).

The mix of shortening and butter creates just the right cookie dough that is easy to shape into a round, and bakes up with that crisp crust and thick and chewy center. Adding 1 whole egg plus two egg yolks helps make the cake extra chewy and soft in all the right places.

You do need a round pizza pan, something I don’t ever use for making homemade pizza, though. For gluten free pizza, I use a baking stone and pizza peel since it makes for a more perfectly crisp crust.


Chocolate Chip Cookie Dough Cupcakes

I’m sorry for doing this to you. Really, I am. I took my favorite chocolate chip cookie recipe in the world and combined it with a chocolate chip cookie dough FROSTING. The frosting is egg free and completely safe necessary to eat. You just found your new favorite way to eat a chocolate chip cookie, I promise.

You can literally see how soft they are! I love these little cookie cupcakes. And I can’t think of a better frosting for them than the actual cookie dough, can you? I didn’t think so.

Baking cookie dough in muffin/cupcake pans is actually easier than making actual cookies. There’s no spreading issues to fear and you’re guaranteed a thick result. Spreading is impossible when the cookie dough has no where to spread inside the cupcake tin. Make the cookie dough like usual and then press 1.5 Tablespoons of it into each tin. Be sure to use cupcake liners to make things extra easy. I love the ridged effect the liners give the cookie cupcakes, too. Oh and bonus: no dough chilling for this recipe!

As the cookie cupcakes cool, make your frosting. It’s safe-to-eat cookie dough in frosting form. The frosting uses the same ingredients in your typical cookie dough: softened butter, brown sugar, vanilla extract, flour, salt, and some milk. There are no eggs or leavening agents present – both ingredients used for the structure of a baked cookie. Well, you’re not baking the frosting – you’re just eating it. And it is GOOD. I use mini chocolate chips for the frosting because you get more chips with each bite and it makes the frosting easier to spread onto the cookie cupcake.

This cookie dough frosting is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.

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What You’ll Need

This recipe is anything but complicated. It takes simple ingredients and transforms them into an unforgettable treat!

  • Butter: You’ll need 1/3 of a cup. We are going to make browned butter for extra flavor.
  • Light brown Sugar: For richness and texture.
  • White Sugar: The combination of white and brown sugar makes these cookies super soft and chewy with crisp, golden-brown edges.
  • Egg: You’ll need 1 egg plus 1 yolk.
    Vanilla: For flavor and sweetness.
  • Gluten-Free Flour Blend: A 1-to-1 blend such as Bob’s Red Mill, Cup4Cup, or King Arthur.
  • Salt: To keep the cookies nice and moist.
  • Baking Soda & Baking Powder: You’ll need half a teaspoon of each.
  • Semi-Sweet Chocolate Chips: You could also use milk, white or dark chocolate chips, if desired.


Fry pans and skillets aren't just for cooking! Here are a few more dessert recipes baked in a skillet:

Nutella Chocolate Chunk Skillet Brownie - This is a fast, easy, one-bowl brownie recipe, made with Nutella! Top it with a scoop of vanilla ice cream to make it extra-indulgent.

Chocolate Chip Skillet Cookie - Your classic chocolate chip cookie, but baked in a skillet, and made with brown butter for an extra-rich flavor.

Skillet Peach Pie Crumble - This vegan fruit crumble is loaded with juicy peaches - perfect for the coming summer months! And - hint hint- it would also be made even better with a scoop of ice cream.

Print


Recipe Summary

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 1 (18.25 ounce) box yellow cake mix
  • 1 ⅓ cups water
  • ⅓ cup canola oil
  • 3 eggs

Whisk together the flour, baking soda, and sea salt set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips mixing just enough to evenly combine. Form the dough into tablespoon-sized balls place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Mug Cookie

When I have a sweet tooth and I don't want to make a mess of my kitchen, I turn to mug desserts. They are easy, fast, and are virtually mess free.

This is a one mug recipe, meaning it serves one (yay, you don't have to share).

You will only need to wash the mug and the spoon that you licked clean. If you're not a fan of chocolate chips, swap them out for vanilla chips or butterscotch chips. Just make sure they are gluten-free.


I love that this gluten free mug cookie is ready in less than five minutes and that I don't need to bake up a whole batch of Gluten Free Chocolate Chip Cookies to curve my craving for cookies.


Vegan Chocolate Chip Cookie Dough Cupcakes

I love cookie dough more than actual baked cookies. Maybe I am weird, but that is the part of the cookie baking process that I enjoy most, eating the cookie dough! So, I like to enjoy it in other ways as well. I have made cookie dough truffles, and chocolate chip cookie dough hummus, and cakes and they were all fabulous so last weekend I decided to make some chocolate chip cookie dough cupcakes! I have been wanting to make these for a while, so now that I finally had the time I went for it. Eric and I are in the process of planning a wedding and moving soon so I apologize that I haven't been publishing as many new recipes lately it has been a bit busy.

For these cupcakes I made my classic vanilla cake batter and stirred in chocolate chips so they tasted like chocolate chip cookies. I could not stop sampling the batter it was so delicious! Yes, I not only like to eat cookie dough I eat cake batter sometimes too while making myself cake. There was never a time growing up I didn't ask to lick the cake batter bowl growing up, even if it was usually boxed cake mix that my family made. Cake batter is pretty delicious. I knew these would bake up nicely!

My kitchen smelled amazing while they were baking! The heavenly aromas of vanilla cake and chocolate chips making me very hungry! But they had to cool completely so that they didn't melt the frosting which was an essential element since I was not making muffins after all. The frosting was the part of these that would be most cookie dough like. I made my vanilla frosting but added in dates blended up with it to give it that brown sugar caramel like flavor that chocolate chip cookies usually have. I know some people are opposed to dates, but really you can't taste them they just make this frosting taste like cookie dough.

I had to stir chocolate chips into the frosting as well. Once it was all on the cupcakes I could not wait to try them! They were so heavenly! Like a chocolate chip cookie dough lover's dream! The cake part was soft and light, scented with vanilla and studded with chocolate chips and the frosting tasted just like cookie dough, but with a smooth mousse like heavenly texture! I love how these turned out! If you are a cookie dough fan, give them a try!

Vegan Chocolate Chip Cookie Dough Cupcakes
Makes 2 dozen cupcakes

2 12 hole muffin tins and liners

  • 1 1/2 cups organic whole wheat pastry flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup maple sugar
  • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
  • 2 tsp pure vanilla extract
  • 2 Tbsp cider vinegar
  • 1 cup vegan chocolate chips
  • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
  • 1/2 cup raw cashew butter
  • 3/4 cup soft, pitted medjool dates 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 3/4 cup melted coconut butter (not coconut oil)
  • 3/4 cup vegan chocolate chips
  1. Preheat the oven to 350F degrees and position rack in center of oven.
  2. Line 2 12 hole muffin tins with liners.
  3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
  4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
  5. Whisk the cider vinegar into the batter and fold in chocolate chips.
  6. Transfer the cake batter to prepared tins.
  7. Place in the oven, and bake cupcakes until tester inserted into center comes out clean with just a few moist crumbs attached, about 15-20 minutes.
  8. Remove from the oven and let cool completely.
  9. To make the frosting, combine all ingredients except chocolate chips in a high speed blender and blend until completely smooth. Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten). Fold in the chocolate chips. Once it is ready place in the refrigerator until ready to frost.
  10. When ready to frost, spread the frosting (or pipe it with a pastry bag with a tip with a larger hole to allow the chocolate chips through) on top of the cupcakes.
  11. Enjoy!

Cupcakes keep stored in the refrigerator, covered for up to 1 week.

If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob's Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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About Me

I am a vegan girl who is passionate about good food! I especially like to create healthier desserts and veggie filled dishes. I also believe that food is art and is meant to be shared!

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time for a personal post - one I never expected to share let alone go through. My intention is to be honest and real with my experience and