What could be better than a warm, chewy cookie?
A warm, chewy cookie cup filled with vanilla ice cream and topped with a shot of hot, rich espresso!
This vegan affogato cookie cup is a dessert lover’s dream. The sides are crunchy, the middle is soft, and it has the ideal hot-and-cold contrast.
It’s simple to make, has no dairy, and is great for impressing guests or treating yourself. Let’s get baking!
For the Cookie Cups:
- 1 ½ cups of flour for all purposes
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of melted coconut oil
- ½ cup of brown sugar
- ¼ cup of sugar in granules
- Three tablespoons of non-dairy milk, like almond or oat milk
- 1 tsp. vanilla extract
- ½ cup of chocolate chips that don’t have milk in them
For the Affogato:
- 4 scoops of vanilla ice cream that is vegan
- ½ cup of hot espresso or strong brewed coffee
Equipment:
- Bowls for mixing
- Whisk
- Tin for muffins
- Cups and spoons for measuring
- Spoon or tiny scoop
- Coffee machine or espresso maker
Preparation Steps
- Combine the dry ingredients
In a bowl, mix together the flour, baking soda, and salt. Put away. - Combine the wet ingredients
In a another dish, mix together melted coconut oil, brown sugar, granulated sugar, non-dairy milk, and vanilla extract until the mixture is smooth. - Mix the wet and dry
Add the dry ingredients to the wet liquid slowly, stirring until a soft dough forms. Put in the chocolate chips and mix. - Make the Cookie Cups
Put roughly 2 teaspoons of dough into each cup of the prepared muffin tray. Shape the dough into a cup by pushing it up the sides. - Bake
Bake for 10 to 12 minutes at 350°F (175°C), or until the edges are golden and the centers are still soft. - Let it cool and get ready for ice cream.
After 5 minutes, let the cookie cups cool. If they swelled up, gently press down on the centers again. - Put together and serve
Put a scoop of vegan vanilla ice cream in each cookie cup and pour a shot of hot espresso over it. Right away!
Tips & Variations
- If you have time, chill the dough for 30 minutes before baking to make it chewier.
- Use a muffin tin. This will help you make flawless cookie cups without having a particular mold.
- Don’t bake them too long; they will continue to harden as they cool!
- Fresh espresso is best; brew it right before serving for the finest taste and temperature difference.
- No gluten? Use a gluten-free flour blend instead of all-purpose flour.
- No espresso? You can use strong brewed coffee or even a shot of decaf.
- Extra indulgent? Add melted chocolate or caramel sauce over top.
Storage and Make Ahead
- You can bake the cookie cups ahead of time and keep them in an airtight jar for up to three days.
- To get that fresh-baked taste, heat them up in the oven for a few minutes before serving.
- You can keep baked cookie cups (without ice cream) at room temperature for up to three days in an airtight container.
- You can freeze cookie cups that aren’t filled for up to two months. Warm up before serving!
These vegan affogato cookie cups are so good that they will blow your mind. They are warm, crispy, melty, and full of coffee. Great for a romantic night, a dinner party, or just a treat for yourself. Try these out and tell me how they turn out in the comments! ☕🍪✨