Vegan Affogato Cookie Cups

A warm, chewy cookie CUP filled with creamy vanilla ice cream and topped with a shot of rich, hot espresso!

This vegan affogato cookie cup is a dessert dream—crispy on the edges, soft in the center, and loaded with that perfect hot-and-cold contrast.

It’s easy to make, totally dairy-free, and perfect for impressing guests or treating yourself. Let’s bake!

What You’ll Need

For the Cookie Cups:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coconut oil, melted
• ½ cup brown sugar
• ¼ cup granulated sugar
• 3 tablespoons non-dairy milk (like almond or oat)
• 1 teaspoon vanilla extract
• ½ cup dairy-free chocolate chips

For the Affogato:

• 4 scoops vegan vanilla ice cream
• ½ cup hot espresso (or strong brewed coffee)

Pro Tips

✔️ Chill the dough – If you have time, chill the dough for 30 minutes before baking for a chewier texture.
✔️ Use a muffin tin – This helps shape perfect cookie cups without needing a special mold.
✔️ Don’t overbake – The cookies will continue to firm up as they cool!
✔️ Fresh espresso is best – Brew it right before serving for the best flavor and temperature contrast.

Tools You’ll Need

• Mixing bowls
• Whisk
• Muffin tin
• Measuring cups & spoons
• Spoon or small scoop
• Espresso maker or coffee brewer

Substitutions & Variations

🔹 Gluten-Free? Swap all-purpose flour for a 1:1 gluten-free flour blend.
🔹 No espresso? Use strong brewed coffee or even a shot of decaf.
🔹 Extra indulgent? Drizzle with melted chocolate or caramel sauce.

Make-Ahead Tips

• The cookie cups can be baked in advance and stored in an airtight container for up to 3 days.
• Warm them in the oven for a few minutes before serving for that fresh-baked feel!

How to Make It

1. Mix the Dry Ingredients

In a bowl, whisk together flour, baking soda, and salt. Set aside.

2. Mix the Wet Ingredients

In another bowl, whisk together melted coconut oil, brown sugar, granulated sugar, non-dairy milk, and vanilla extract until smooth.

3. Combine Wet and Dry

Slowly add the dry ingredients into the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips.

4. Shape the Cookie Cups

Scoop about 2 tablespoons of dough into each greased muffin tin cup. Press the dough up the sides to form a cup shape.

5. Bake

Bake at 350°F (175°C) for 10-12 minutes, until edges are golden but centers are still soft.

6. Cool & Prepare for Ice Cream

Let the cookie cups cool for 5 minutes, then gently press down the centers again if they puffed up.

7. Assemble & Serve

Scoop vegan vanilla ice cream into each cookie cup and pour a shot of hot espresso over the top. Serve immediately!

Leftovers & Storage

• Store baked cookie cups (without ice cream) in an airtight container at room temp for up to 3 days.
• Freeze unfilled cookie cups for up to 2 months. Reheat before serving!

Final Thoughts

These vegan affogato cookie cups are next-level delicious—warm, crispy, melty, and coffee-infused. Perfect for date night, dinner parties, or just a solo treat. Give them a try, and let me know how they turn out in the comments! ☕🍪✨