Chocolate Stuffed Cookies Vegan Gluten Free
Indulge in these rich and chewy chocolate-stuffed cookies, crafted specifically for vegan and gluten-free diets. Perfect for any occasion!
Ingredients
Dry Ingredients
- 1 cup almond flour Provides a nutty flavor and moist texture.
- ½ cup coconut flour Adds a lightness and subtle sweetness.
- ¼ cup cocoa powder The heart of our chocolate flavor.
- ½ tsp baking soda Helps the cookies rise.
- ¼ tsp salt Balances sweetness.
Wet Ingredients
- ½ cup maple syrup A natural sweetener that complements the cocoa beautifully.
- ¼ cup coconut oil, melted Keeps the cookies moist and adds healthy fats.
- 1 tsp vanilla extract Enhances overall flavor.
Chocolate Filling
- ½ cup dairy-free chocolate chips For the scrumptious stuffed center.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, and salt. Stir until fully mixed.
- In another bowl, combine the maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry mixture and stir together until well-combined.
- Gently fold in the dairy-free chocolate chips.
- Scoop out manageable portions of dough and roll each into a ball. Place them on a parchment-lined baking sheet.
- Use your thumb to create an indentation in each ball for the chocolate filling.
- Fill each indentation with a couple more dairy-free chocolate chips.
Baking
- Bake for about 10-12 minutes, keeping an eye on them to ensure they remain soft in the center.
- Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container. They can be kept at room temperature for 3-5 days or in the fridge for up to a week. Freeze for longer storage.