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.
Servings 8 cookies
Ingredients
Cookies
- 1 15 oz can white beans (270 g after being drained and rinsed)
- 1/3 cup (105 g) maple syrup or agave syrup
- 1/4 cup (60 g) coconut butter (or any nut/seed butter of choice)
- 2 tsp vanilla extract
- 1/2 cup (60 g) almond flour (ground almonds / *see notes)
- 3 tbsp potato starch (or cornstarch)
- 1 tbsp chia seeds ground, or flax seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup (45 g) dairy-free chocolate chips (or less/more to taste)
Chocolate filling
- 1/2 cup (90 g) dairy-free chocolate chips (o
- 1/4 cup (60 g) hazelnut butter (or any other nut/seed butter of choice)
Instructions
Chocolate filling
- 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).
- 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
- Preheat oven to 360 degrees F (180 degrees C).
- 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 a little bit more almond flour.
- Add in the chocolate chips and stir with a spoon.
- 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.
- Place the chocolate filling into each hole and carefully "seal" it (with cookie dough), so that the chocolate spread stays inside. Lightly flatten the cookie balls.
- Bake in the oven for about 15 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.
Notes
- *You can use ground hemp seeds for a nut-free version. Read the blog post for another nut-free alternative
Nutrition Facts
Chocolate Stuffed Cookies
Amount per Serving
Calories
296
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
25
%
Carbohydrates
32
g
11
%
Fiber
5
g
20
%
Sugar
18
g
20
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.