Chocolate Chip Cupcakes

Dairy Free Chocolate Chip Cookie Icing

This dairy free icing is light and fluffy with a slight cookie batter taste.
Course Dessert, Snack
Cuisine American
Keyword Dairy Free Buttercream Icing, Dairy Free Chocolate Chip Icing
Prep Time 5 minutes
Servings 6 cupcakes
Calories 207kcal
Author Carol Lovett


  • 1 cup Palm Shortening
  • 2 tbsp almond butter
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1/8 cup semi-sweet chocolate chips


  • Place the ingredients except the chocolate chips in a large bowl. Use a mixing machine to whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes. Sprinkle chocolate chips on top.
  • Consume the cupcakes immediately or store in an airtight container for no longer than 2 days. You can also freeze the cupcakes.