stuffed chocolate cookies

Makes 8 medium cookies

So these are somehow magically grain free and vegan, yet they are quite possibly one of my top rated recipes! Who wouldn’t want a stuffed cookie? You may want to make a double batch…

Ingredients

1 C almond flour

1/2 C cacao powder

1/2 tsp baking soda

1/4 tsp salt

1/4 C coconut oil softened

1/4 C smooth nut butter (I used cashew)

1/4 C maple syrup

3 Tbsp coconut sugar

1 tsp vanilla extract

1 flax egg (1 Tbsp ground flaxseed with 2.5 Tbsp warm water - combine and let sit for a few minutes to gel)

Dark chocolate chips

8 (or how many cookies you make) prepared nut butter ice cubes. I used a hazelnut praline and added around 2 tsp to each ice cube slot in the tray. This needs to be completely frozen before using so regardless of what nut butter you use make sure it is frozen and then they should pop out okay.

OR use two dark buttons and wrap the dough around the chocolate!

Prepare the flax egg. Preheat your oven to 180 C degrees. Combine dry ingredients in a bowl and set aside. With a hand mixer or whisk, cream together the coconut oil, smooth nut butter, maple syrup and coconut sugar in a separate bowl until smooth. Add in the vanilla and flax egg. Then stir in the dry ingredients until fully combined.

Chill the dough in the fridge for 10 min! Roll into balls (I made 8-9 but it depends on how big you want them!) Flatten out the dough in your palm and add your ice cube of nut butter (or chocolate) , covering it completely with the rest of the dough (ideally so you can’t see any nut butter!) Repeat for the rest of the balls, place on lined tray and flatten ever so slightly, as they won’t spread too much. Top with some dark chocolate chips and bake for 12-15 minutes.

Allow to cool for at least 3-5 min before eating! Sprinkle with salt and ENJOY! Keep these airtight, either in there fridge or freezer (I have been told these taste delicious the next day!)