Oh my goodness, let me tell you about the sheer joy of making these chocolate stuffed cookies! They’re not just any cookies; they’re vegan and gluten-free, which means everyone can indulge without a care. I remember the first time I baked them, and the aroma of melting chocolate filled my kitchen. It was pure magic! The best part? You don’t have to compromise on taste or texture. These cookies are soft, chewy, and packed with rich, gooey chocolate goodness. Trust me, once you take a bite, you’ll understand why I keep coming back to this recipe. Perfect for dessert or a midday treat, these chocolate stuffed cookies vegan gluten-free are destined to become your new favorite! Get ready to wow yourself and anyone lucky enough to share them with you!
Ingredients List
- 1 cup packed almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1/2 cup dairy-free chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
How to Prepare Chocolate Stuffed Cookies Vegan Gluten Free
Step-by-Step Instructions
Let’s get those ovens preheating! Start by setting your oven to 350°F (175°C). This is a crucial step because you want those cookies to bake up perfectly chewy and delicious.
While that’s warming up, grab a large mixing bowl and combine the almond flour, coconut flour, baking soda, and salt. Give it a good stir to make sure everything is evenly mixed. In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. Trust me, this combination smells heavenly!
Now, pour the wet ingredients into the dry mixture. Mix it all together until you have a nice dough that holds together well. Don’t worry if it seems a bit crumbly at first; just keep mixing and it’ll come together! Once you have that dough, gently fold in the dairy-free chocolate chips. This is where the magic happens—more chocolate means more joy!
Next, form the dough into small balls, about 1-2 tablespoons each, and place them on a lined baking sheet. Make sure to leave some space in between because they’ll spread a bit while baking. Pop them in the oven and bake for 10-12 minutes, or until the edges are golden brown. When they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time is vital; it helps them firm up just right!
Why You’ll Love This Recipe
- Quick and easy preparation—whip up a batch in just about 27 minutes!
- Deliciously rich flavor with gooey chocolate that melts in your mouth.
- Made with health-conscious ingredients that are vegan and gluten-free, so everyone can enjoy!
- Perfect for satisfying your sweet tooth without the guilt.
- Great for any occasion—whether it’s a cozy night in or a gathering with friends, these cookies are sure to impress.
- Customizable! Add nuts or dried fruit for a little extra flair.
FAQ Section
Can I use other flours instead of almond and coconut flour?
Absolutely! While almond and coconut flour give these cookies their unique texture, you can experiment with other gluten-free flours like oat flour or a gluten-free all-purpose blend. Just keep in mind that the texture might vary a bit.
How do I store these chocolate stuffed cookies?
To keep them fresh, store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just make sure to wrap them well in plastic wrap or a zip-top bag.
Can I make these cookies without maple syrup?
Yes, you can substitute maple syrup with agave nectar or another liquid sweetener. Just make sure to keep the same quantity for the best results!
Are these cookies suitable for kids?
Definitely! These vegan and gluten-free chocolate stuffed cookies are a hit with kids. They’re packed with chocolatey goodness and made with wholesome ingredients, making them a great treat for little ones.
What’s the best way to enjoy these cookies?
Oh, I love enjoying them warm right out of the oven! But they’re also fantastic with a glass of almond milk or your favorite dairy-free beverage. The gooey chocolate makes each bite a delightful experience!
Tips for Success
Alright, let’s make sure your chocolate stuffed cookies come out perfectly every time! First off, if you’re out of almond flour, you can use finely ground oats to make oat flour as a substitute. It works wonders! Just remember to adjust the liquid a bit since oat flour can absorb more moisture.
When baking, keep an eye on those cookies! Ovens can be sneaky and vary in temperature, so start checking at the 10-minute mark. You want the edges to be golden and the centers to look slightly underbaked for that soft, chewy texture.
For storage, if you have any leftovers (which is rare!), keep them in an airtight container at room temperature for up to a week. They can also be frozen for up to two months—just don’t forget to wrap them tightly!
And my final tip? Let them cool completely before diving in, as they continue to firm up and become even more delicious!
Nutritional Information
Just a quick note before we dive into the numbers: the nutritional values can vary based on the specific ingredients and brands you use, so keep that in mind. Here’s a typical breakdown for one chocolate stuffed cookie:
- Calories: 150
- Fat: 8g
- Protein: 2g
- Carbohydrates: 18g
- Sugar: 5g
- Fiber: 2g
- Sodium: 50mg
These cookies are not just a treat; they’re a delight that you can enjoy without too much guilt! Happy baking!
Storage & Reheating Instructions
Storing these delicious chocolate stuffed cookies is a breeze! Just make sure to keep them in an airtight container at room temperature, and they’ll stay fresh for up to a week. I like to layer parchment paper between the cookies if I’m stacking them—this helps prevent sticking and keeps them nice and soft.
If you find yourself with leftovers (which is a big if!), you can also freeze these beauties for up to two months. Just wrap them tightly in plastic wrap or use a zip-top bag to lock in that scrumptious flavor. When you’re ready to enjoy, simply let them thaw at room temperature. No need to reheat unless you want that gooey chocolate experience again—just pop them in the microwave for about 10-15 seconds, and you’re good to go! Trust me, the warm, melty chocolate is so worth it!
Print
Chocolate Stuffed Cookies Vegan Gluten Free: 5 Reasons You’ll Love Them
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
Description
Delicious vegan and gluten-free chocolate stuffed cookies.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup dairy-free chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, baking soda, and salt.
- In another bowl, combine melted coconut oil, maple syrup, and vanilla extract.
- Add wet ingredients to dry ingredients and mix well.
- Fold in chocolate chips.
- Form dough into balls and place on a baking sheet.
- Bake for 10-12 minutes.
- Allow cookies to cool before serving.
Notes
- Store cookies in an airtight container.
- Use any dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: chocolate stuffed cookies, vegan cookies, gluten free cookies