No-Bake Cookie Dough Pie Cups

If you love the nostalgic comfort of cookie dough but want it in a fun, portable format, these No-Bake Cookie Dough Pie Cups are your new best friend. Creamy, slightly sweet, and loaded with chocolate chips and a surprising crunch, these little cups satisfy your sweet tooth without ever turning on the oven. Whether you’re craving a quick snack or a no-fuss dessert, these pie cups come together in minutes and make the perfect indulgence for any time of day.

Why It Works Every Time

These No-Bake Cookie Dough Pie Cups are a winner because they combine texture, flavor, and ease in one simple recipe. The almond and coconut flours provide a naturally grain-free base that holds together perfectly without baking. Maple syrup and vanilla extract add natural sweetness and warmth, while the melted coconut oil keeps everything moist and rich. Chocolate chips bring that classic cookie dough taste, with an optional crunchy twist from turkey bacon crumbles for those who want a little savory contrast. The nut butter acts as a binder and adds a creamy depth that makes each bite utterly satisfying. Best of all, the recipe requires no oven time, making it a perfect treat for busy days or warm weather when you want dessert without heating up your kitchen.

Ingredient Rundown

• 1 cup almond flour – Provides a soft, nutty base that’s naturally gluten-free and packs protein.
• 1/2 cup coconut flour – Adds structure and absorbs moisture, ensuring the dough isn’t too sticky.
• 1/4 cup maple syrup – A natural sweetener that balances the nutty flours with gentle sweetness and depth.
• 1/4 cup coconut oil, melted – Gives richness and a smooth texture while helping the dough bind together.
• 1 teaspoon vanilla extract – Enhances the flavors with a warm, inviting aroma and taste.
• 1/2 cup chocolate chips – Classic cookie dough magic, delivering melty bursts of chocolate in every bite.
• 1/2 cup turkey bacon, cooked and crumbled (optional) – Adds a unique crunch and savory contrast that elevates the flavor profile.
• 1/4 teaspoon salt – Balances sweetness and enhances all the ingredients’ flavors.
• 1/2 cup nut butter (almond or peanut) – Acts as a creamy binder and adds richness and protein.

Tools of the Trade

• Mixing bowl: To combine all ingredients smoothly without mess.
• Spoon or spatula: For mixing and folding chocolate chips and bacon crumbles into the dough.
• Muffin tin or silicone molds: Perfect for shaping and portioning your cookie dough pie cups.
• Measuring cups and spoons: To ensure precise ingredient amounts for consistent results.
• Refrigerator: Essential to chill and firm up the pie cups before serving.

From Start to Finish: No-Bake Cookie Dough Pie Cups

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine the almond flour, coconut flour, and salt. Whisk these dry ingredients together to evenly distribute the salt and break up any lumps. This foundation ensures a smooth dough texture.

Step 2: Add the Wet Ingredients

Pour in the maple syrup, melted coconut oil, vanilla extract, and nut butter. Use a spatula or wooden spoon to mix everything together until a thick, dough-like consistency forms. The nut butter and coconut oil help bind the flours while adding richness.

Step 3: Fold in the Chocolate Chips and Bacon Crumbles

Gently fold in the chocolate chips and, if using, the cooked and crumbled turkey bacon. The chocolate adds classic sweetness, while the bacon provides an unexpected crunch and savory balance. Make sure these mix-ins are evenly distributed for the best bite.

Step 4: Portion into Cups

Spoon the cookie dough mixture into a muffin tin or silicone molds. Press the dough down gently with the back of the spoon or your fingers to shape it into small cups or pies. This makes for perfect, grab-and-go treats.

Step 5: Chill Until Firm

Place the filled tin in the refrigerator for at least 1 hour to allow the pie cups to set completely. The coconut oil will firm up as it cools, giving the cookie dough cups structure without baking.

Step 6: Serve and Enjoy

Once chilled, pop the pie cups out of the molds and enjoy immediately. These are great on their own or paired with a glass of milk or your favorite hot beverage.

Season-by-Season Upgrades

• Spring: Add fresh raspberries or a drizzle of lemon zest-infused honey for a bright, fruity twist.
• Summer: Mix in shredded coconut or crushed freeze-dried strawberries for a tropical vibe.
• Fall: Stir in cinnamon, nutmeg, and chopped pecans, or swap maple syrup for molasses for warm autumn flavors.
• Winter: Incorporate peppermint extract and mini chocolate chips to create festive cookie dough pie cups.

Cook’s Commentary

One of the best things about this recipe is its versatility and simplicity. You don’t need fancy equipment or hard-to-find ingredients, and yet the flavor and texture feel indulgent and satisfying. Using almond and coconut flours keeps the dough grain-free and adds a subtle nutty flavor, which pairs beautifully with the chocolate chips and maple syrup.

If you prefer a sweeter treat, feel free to add a tablespoon more maple syrup or toss in some mini white chocolate chips for visual contrast. For a savory crunch without the bacon, toasted nuts or seeds make excellent substitutes.

These No-Bake Cookie Dough Pie Cups also make a fantastic base for creative toppings. Try drizzling with melted chocolate or nut butter, or sprinkle a pinch of flaky sea salt on top for a flavor pop.

Cooling, Storing & Rewarming

• Cooling: Chill the cookie dough pie cups in the fridge for at least one hour before serving to ensure they hold their shape.
• Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. They’re perfect for quick snacks or dessert on-the-go.
• Freezing: For longer storage, freeze the pie cups in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw in the fridge before eating.
• Rewarming: These cups are best served chilled or at room temperature. If desired, warm briefly (10-15 seconds) in the microwave to soften slightly, but avoid overheating as the coconut oil will melt.

Helpful Q&A

Can I substitute the nut butter for a seed butter?

Absolutely! Sunflower seed butter or pumpkin seed butter work well if you have nut allergies or prefer a different flavor. Just make sure the consistency is similar to peanut or almond butter for the best texture.

Is it necessary to use both almond and coconut flour?

Using both flours balances moisture and structure. Almond flour adds richness and flavor, while coconut flour absorbs moisture and helps the dough hold its shape. You can experiment with just almond flour, but the texture may be softer and less firm.

Can I omit the turkey bacon for a vegetarian option?

Yes, the turkey bacon is optional and can be skipped or replaced with toasted nuts or seeds for crunch. The recipe is just as delicious without it.

How long do these pie cups keep at room temperature?

Because of the coconut oil and nut butter, it’s best to keep these refrigerated. At room temperature, they may become too soft within a couple of hours, especially in warm weather.

Try These Next

• Double Peanut Butter Fudge Cookies – For peanut butter lovers craving a rich, fudgy cookie experience.
• Honeycomb Crunch Chocolate Chip Cookies – Enjoy a classic cookie with a delightful honeycomb crunch.
• Brownie Lava Center Cookie Cups – Indulge in gooey brownie centers wrapped in cookie dough cups for a decadent treat.

The Last Word

These No-Bake Cookie Dough Pie Cups are more than just a recipe—they’re a celebration of simple ingredients coming together to create something wonderfully comforting and versatile. Whether you stick to the classic version or customize with your favorite mix-ins, they offer a quick, satisfying way to enjoy the taste of cookie dough anytime. Give them a try, and you might just find your new go-to sweet treat that’s easy to make, easy to share, and impossible to resist.

Share on Pinterest