Description
Deliciously soft and fudgy vegan and gluten-free chocolate stuffed cookies made with almond and coconut flour, naturally sweetened with maple syrup and filled with dairy-free chocolate chips for an indulgent yet healthy treat.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Other
- 1/2 cup dairy-free chocolate chips (plus extra for filling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Stir well to evenly distribute the leavening agent and cocoa throughout the flours.
- Combine wet ingredients: Add the maple syrup, melted coconut oil, and vanilla extract to the dry mixture. Mix thoroughly until a smooth, cohesive dough forms.
- Fold in chocolate chips: Gently fold in the 1/2 cup of dairy-free chocolate chips to incorporate them evenly into the dough without melting them.
- Shape dough balls: Form the dough into evenly sized balls, about 1.5 inches in diameter, and place them onto a parchment-lined baking sheet, spacing them apart to allow room for spreading.
- Create chocolate pocket: Use your thumb to press an indentation into each dough ball. Fill this well with additional dairy-free chocolate chips for a molten chocolate center.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for at least 10 minutes to firm up before transferring to a wire rack or serving.
Notes
- Use parchment paper to prevent sticking and for easy cleanup.
- You can substitute maple syrup with agave nectar or brown rice syrup if desired.
- Ensure coconut oil is fully melted but not hot before mixing to maintain dough consistency.
- For extra gooey centers, add more chocolate chips inside each indentation.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
