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Chocolate Chip Cookie Vegan Cupcakes

Chocolate Chip Cookie Vegan Cupcakes

These Chocolate Chip Cookie Vegan Cupcakes are also paleo, gluten free, refined sugar free. They are topped with a delicious Vegan Chocolate Frosting, and a chocolate chip cookie.
Course Dessert
Cuisine Paleo, vegan
Keyword cupcakes, vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 cupcakes
Calories 320 kcal
Author camila


Vegan Cupcakes

  • 1 1/4 cup almond flour
  • 1/4 cup arrowroot flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons almond butter or any nut butter such as cashew
  • 1/4 cup maple syrup
  • 1/2 cup coconut milk full fat
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 teaspoon vanilla extract

Vegan Chocolate Frosting

  • 2 cups raw cashews soaked in water overnight*
  • 1/2 cup maple syrup
  • 2/3 cups coconut cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons coconut butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder

Vegan Chocolate Chip Cookie

  • 1 flax seed
  • 1 1/2 tablespoon warm water
  • 1 cup almond flour 96 grams, 3.3 oz
  • 1/4 cup coconut flour 32 grams, 1.1 oz
  • 3/4 cup coconut sugar 150 grams, 5.3 oz
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup + 2 tablespoons coconut oil room temperature
1/4 cup + 2 tablespoons nut butter (cashew, or almond)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


Vegan Cupcakes

  1. Pre-heat the oven to 350F. Line a muffin tin with baking cups.
  2. Make flax egg. Mix flax seeds with water and let them sit for about 10 minutes while you gather all of the other ingredients together.
  3. Mix almond flour, arrowroot flour, baking powder, salt, and baking soda together in a bowl. Set aside.
  4. Whisk almond butter with maple syrup, coconut milk, vanilla, and flax egg.
  5. Add flour mixture to the wet mixture.
  6. Spoon onto muffin cups.
  7. Bake for 10-15 minutes until you insert a toothpick in the center and it comes off clean.

Vegan Chocolate Frosting

  1. Drain cashews, place in the food processor together with maple syrup, coconut cream, lemon juice, coconut butter, vanilla extract, and cocoa powder.
  2. Process until creamy and smooth.
  3. Transfer mixture to a bowl and cover. Place it in the fridge for 4 hours or overnight, to solidify.

Vegan Chocolate Chip Cookie

  1. Mix flax seed with warm water. Set aside to thicken for 5-10 minutes.
  2. Mix almond flour, coconut flour, coconut sugar, baking soda, baking powder, and salt. Set aside.
  3. Whisk coconut oil, nut butter, vanilla extract, and flax seed egg together.
  4. Add dry ingredients to wet ingredients. Stir until combined.
  5. Add chocolate chips.
  6. Form cookies into balls with a cookie scoop.
  7. I always like to chill my cookies in the freezer while the oven pre-heats, so the fats in the cookies will have time to become solid, and as the cookies enter the oven, the fat won’t start melting immediately, giving the cookie a chance to have a better structure.
  8. Pre-heat oven to 350F.
  9. Bake for about 8 minutes. Might take longer or less time depending on how big you shaped your cookies.
  10. Let them cool before handling.

To assemble

  1. I like to store my frosting already in the piping bag, so this way will be ready to pipe once cold and more solid.
  2. Pipe frosting on top of cupcakes and let them chill in the fridge for a couple of hours. Then you can proceed with topping the cupcakes with the cookie. I also melted some chocolate and drizzled it over cookies to give the cupcakes a little pizzaz.


  1. Cookies will store well in an air-tight container for a few days, at room temperature.

Recipe Notes

*You can soak the cashews in room temperature water overnight, or you can soak the cashews in hot water for at least 4 hours.

Nutrition Facts
Chocolate Chip Cookie Vegan Cupcakes
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.