Chocolate stuffed cookies

Chocolate stuffed cookies

These chocolate stuffed cookies with vegan Nutella are the real deal if you are craving cookies with lots of chocolate. They are vegan, gluten-free, protein-rich, grain-free, and easy to make.

Course: Dessert

Servings: 8 cookies

Ingredients

Cookies

·         One 15 oz can white (cannellini) beans (270 g, drained, rinsed)

·         1/3 cup maple syrup or agave syrup (105 g)

·         1/4 cup coconut butter (or any nut/seed butter of choice) (60 g)

·         2 tsp vanilla extract

·         1/2 cup almond flour (ground almonds) (60 g) *see recipe notes

·         2 tbsp potato starch (or cornstarch)

·         1 tbsp ground chia seeds or flax seeds

·         1 tsp baking powder

·         1/2 tsp baking soda

·         1/4 cup dairy-free chocolate chips (or less/more to taste)

Chocolate filling

·         1/2 cup dairy-free chocolate chips (or dark chocolate) (90 g)

·         1/4 cup hazelnut butter (or any other nut/seed butter of choice) (60 g)

Instructions

Chocolate filling

1.      In a small saucepan, melt the dairy-free chocolate chips (e.g. in a water bath/double boiler) or in a microwave. Once melted, stir in the hazelnut butter (use a whisk to combine). Put the saucepan in your fridge until the chocolate spread has the consistency of Nutella (might take approximately 30 minutes).

2.      Line a small baking sheet with parchment paper or foil. Use a spoon to dollop the chocolate spread in 8 small dollops (about 3/4 tablespoon each) onto the parchment paper (I made more because I had leftovers). Put the pan in the freezer for about 30 minutes or until firm.

Cookies

1.      Preheat oven to 360 degrees F (180 degrees C).

2.      Put the white beans, maple syrup, nut butter, vanilla extract in a food processor or blender and mix until super creamy and lump-free (might take 1-2 minutes). Add the almond flour, starch, ground chia seeds, baking powder, baking soda and blend again. If the mixture appears too wet/sticky add another tbsp of almond flour.

3.      Add in the chocolate chips and stir with a spoon.

4.      Form 8 cookie balls with your hands and place them onto a lined/greased baking sheet. Make a hole into each ball for the chocolate filling.

5.      Place the chocolate filling into each hole and carefully "seal" it, so that the chocolate spread stays inside. Lightly flatten the cookie balls.

6.      Bake in the oven for 15-18 minutes. Let them cool on an oven rack, then transfer the cookies into your fridge for 20 minutes to firm up. Enjoy! Store in an airtight container in the fridge for up to 5 days.

Source  https://elavegan.com

Tweet