The Best Marshmallow Cookie Dough Cups (Gluten free, vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 6Category: Desserts
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These delicious Marshmallow Cookie Dough Cups are so tasty and really easy to throw together! They are a great no bake dessert or snack recipe for any marshmallow lovers.

I love the contrast of the marshmallow with the dark chocolate in this recipe, however, if you have a real sweet tooth you can use a dairy free milk or white chocolate. I have made these using a dairy free milk chocolate, however, I think the white version would be a bit too sweet for me so have never tried it. You could even add extra chocolate to these by adding chocolate chips or chunks to the cookie dough batter before rolling them into balls if desired.

When preparing the marshmallows, use a sharp knfe to slice them in half and butterfly them, then open them up and lay them, inside facing down, over the top of each of the cookie dough discs. To make these cookie dough cups I use vegan marshmallows and a dairy free dark chocolate, however, if you eat animal products you can just use the regular kind. Similarly, if you are not following a gluten free diet you can use regular oats.

You can use either tahini or peanut butter in this recipe, however, it will need to be one that is quite firm in texture. The tahini will add a slightly bitter flavour when compared with the peanut butter but, when paired with the marshmallows, these no bake cups will still be sweet enough. You could also use seed or any other types of nut butter when making this recipe if you have other dietary requirements.

I use a silicone muffin tray to make these cups. If you use a metal muffin tray keep in mind you may need to use some kind of liner so the cookie dough cups can be easily removed from the tray. I usually make six cups from the amount listed below, however, how many you are able to make will depend on how large you make the cookie dough balls and how generous you are with the chocolate.

I have noted that these take 70 minutes to make, however, this incudes the time needed for these cups to set in the refrigerator. If you were in a rush you could place these in the freezer to set instead.

If you like this recipe and are looking for more recipes using marshmallows you may like my Double Chocolate S’mores Cookies, my Healthy S’mores Oat Cookie Cups or my Healthy S’mores Double Chocolate Sharer Cookie which you can find here. Alternatively if you liked the tahini cookie dough you will like my Tahini Cookie Dough Bites recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 1 cup + 2 tbsp dairy free dark chocolate
  • 6 vegan marshmallows
  • 65g 3/4 cup gluten free oats
  • 50g 1/4 cup tahini or peanut butter
  • 30ml 1 tbsp + 2 tsp maple syrup
  • 5g 1 tsp coconut oil (cooled)
  • splash vanilla essence


  1. Blend the oats in a food processor or blender until a fine powder forms
  2. Place the oat flour in a large mixing bowl along with the peanut butter or tahini, maple syrup, vanilla essence and cooled coconut oil. Mix until a sticky dough forms
  3. Separate the dough into six evenly sized chunks and roll each one into a ball
  4. Press down gently on each ball and flatten it into a disc
  5. Melt the chocolate using a Bain- Marie and add 3/4 tablespoon of chocolate into the bottom of each slot of the muffin tray
  6. Add a cookie dough disc to the top of each one
  7. Use a sharp knife to butterfly the marshmallow and place one, inside facing down, on top of each of the discs
  8. Divide the remaining chocolate evenly across the top of each marshmallow, ensuring they are completely covered
  9. Place the tray in the fridge to set for a minimum of thirty minutes


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