Ingredients
Scale
Chocolate Cookie:
- 1/4 cup pure maple syrup
- 1/3 cup creamy (runny almond butter)
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
Filling:
- 1/2 cup vegan chocolate chips
- 1/2 cup plant-cream or heavy cream (if not vegan)
- Sprinkles for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together maple syrup, almond butter, vanilla extract, and melted coconut oil until well combined.
- Add almond flour, cocoa powder, and salt, mixing until fully incorporated.
- Using a double cookie scoop for large cookies or a single scoop for smaller ones, form dough balls and place them on the prepared baking sheet, flattening them slightly.
- Create a hole in the center of each cookie using your thumb or the back of the cookie scoop.
- Bake for 13-15 minutes, then allow to cool completely.
- Meanwhile, heat plant-cream on the stove until just starting to boil around the edges. Remove from heat.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth and creamy.
- Spoon dollops of the chocolate mixture into the center of each cookie, top with sprinkles, and enjoy!
Notes
- Ensure all the wet ingredients are thoroughly mixed before adding in the dry ones.
- Opt for a double cookie scoop for larger cookies or a single one for smaller ones.
- If plant-cream isn’t available, coconut cream or heavy cream can be used if you’re not following a plant-based diet.