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 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 9cupcakes
Calories 320kcal
Author Camila Hurst
Ingredients
Vegan Cupcakes
1 1/4cupalmond flour
1/4cuparrowroot flour
1/2teaspoonbaking powder
1/4teaspoonfine sea salt
1/4teaspoonbaking soda
2tablespoonsalmond butter or any nut butter such as cashew
1/4cupmaple syrup
1/2cupcoconut milk full fat
1tablespoonground flax seeds
3tablespoonswater
1teaspoonvanilla extract
Vegan Chocolate Frosting
2cupsraw cashewssoaked in water overnight*
1/2cupmaple syrup
2/3cupscoconut cream
2tablespoonsfresh lemon juice
2tablespoonscoconut butter
1teaspoonvanilla extract
3tablespoonsunsweetened cocoa powder
Vegan Chocolate Chip Cookie
1flax seed
1 1/2tablespoonwarm water
1cupalmond flour96 grams, 3.3 oz
1/4cupcoconut flour32 grams, 1.1 oz
3/4cupcoconut sugar150 grams, 5.3 oz
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1/4teaspoonfine sea salt
1/4cup+ 2 tablespoons coconut oilroom temperature 1/4 cup + 2 tablespoons nut butter (cashew, or almond)
1teaspoonvanilla extract
1cupchocolate chips
Instructions
Vegan Cupcakes
Pre-heat the oven to 350F. Line a muffin tin with baking cups.
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.
Mix almond flour, arrowroot flour, baking powder, salt, and baking soda together in a bowl. Set aside.
Whisk almond butter with maple syrup, coconut milk, vanilla, and flax egg.
Add flour mixture to the wet mixture.
Spoon onto muffin cups.
Bake for 10-15 minutes until you insert a toothpick in the center and it comes off clean.
Vegan Chocolate Frosting
Drain cashews, place in the food processor together with maple syrup, coconut cream, lemon juice, coconut butter, vanilla extract, and cocoa powder.
Process until creamy and smooth.
Transfer mixture to a bowl and cover. Place it in the fridge for 4 hours or overnight, to solidify.
Vegan Chocolate Chip Cookie
Mix flax seed with warm water. Set aside to thicken for 5-10 minutes.
Mix almond flour, coconut flour, coconut sugar, baking soda, baking powder, and salt. Set aside.
Add dry ingredients to wet ingredients. Stir until combined.
Add chocolate chips.
Form cookies into balls with a cookie scoop.
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.
Pre-heat oven to 350F.
Bake for about 8 minutes. Might take longer or less time depending on how big you shaped your cookies.
Let them cool before handling.
To assemble
I like to store my frosting already in the piping bag, so this way will be ready to pipe once cold and more solid.
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.
Storage
Cookies will store well in an air-tight container for a few days, at room temperature.
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.