On the weekend I was so determined to make PERFECT chocolate filled choc chip cookies, I was craving them so bad bahhaha.... soooo three batches of cookies later we have perfect choccy chip filled cookiesssssss! RECIPE BELOW!
Serves: 9-10 cookies
Cookie batter Ingredients:
~ 2/3 cup of @mckenziesfoods buckwheat flour
~ 1 and 1/3 cup of almond flour
~ 5 Tblsps of liquid sweetener (I used @pureharvest rice malt syrup)
~ 1 Tblsp of water
~ 1/4 cup of @mayversfood smooth peanut butter
~ 1 tsp of vanilla extract
~ 3 - 4 tsps of cacao nibs (you can also use vegan chocolate chips I just prefer cacao nibs)
Filling ingredients:
~ 3 tsps of @pana_organic Hazelnut spread
~ dash of @goodbetterbruce unsweetened almond milk
Method:
1. Preheat your oven to 180 degrees Celsius. Line a baking tray with baking paper, grease with olive oil spray.
2. In a medium mixing bowl, add the buckwheat and almond flour, stir until combined.
3. Add in the rest of the cookie batter ingredients. Stir thoroughly until combined and it comes to a doughy consistency.
4. Grab about 1 Tablespoon of the doughy mixture and roll into a ball, flatten and place onto the lined baking tray (you should have cookie batter left for the tops of the cookies). 5. Using your knuckle, create a slight indent into each cookie. In a small bowl mix together the filling ingredients.
6. Scoop one tsp of the filling out of the small bowl and place the mixture into the center of each cookie.
7. Grab about 1 tablespoon of the leftover cookie batter and flatten to place on top of the cookies that are on the baking tray.
8. Carefully mould the top cookie batter to the bottom of the cookies. (Note: be gentle so the filling doesn’t explode out the sides)
9. Place into the oven for 12 minutes. They should be cooked golden brown on the sides but not on top. Serve and enjoy!!
Link to Instagram: https://www.instagram.com/p/CBxlhOGJWZ6/?utm_source=ig_web_copy_link
Comments