Almond Butter Stuffed Chocolate Cookies

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Have you ever had a salty/sweet tooth?? It’s kind of like a two-item-combo of cravings. Those days where chocolate covered bacon actually sounds good?? Or pretzels and ice cream?? I hope this isn’t just something I do, or I might be slightly embarrassed. I had a hankering today for just those two things and I decided that there had to be a healthier remedy than the aforementioned chocolate covered bacon. I wanted to make cookies that would be slightly sweet with a soft chewy bite and a creamy middle. Almond butter stuffed chocolate cookies popped into my mind and I could not shake them. It had to be done. Immediately. I used Justin’s brand Maple Almond Butter to fill these cookies, because it is one of my most favorite pantry staples. The texture and taste are just perfect and it worked incredibly as the star of the show in these treats. They are like little presents; each cookie is wrapped with chocolate for the creamiest surprise inside. You are probably going to want jump on this band wagon and bake yourself some of these gooey puppies, like right now. 

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almond

Almond Butter Stuffed Chocolate Cookies

Yields 24
A vegan chocolate cookie stuffed with maple almond butter and sprinkled with flaky sea salt!


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Prep Time
35 min

Cook Time
10 min

Total Time
45 min

Prep Time
35 min

Cook Time
10 min

Total Time
45 min

Ingredients
  1. 2 cups whole wheat flour
  2. 1/2 cup almond meal
  3. 1/2 cup unsweetened cocoa powder
  4. 1/4 tsp sea salt
  5. 1 tsp baking powder
  6. 1/2 baking soda
  7. 3/4 cup brown sugar
  8. 2 Flax Eggs (2 TBSP flaxmeal + 1/2 cup warm water)
  9. 1/2 cup organic maple syrup
  10. 1/4 cup coconut oil, in a liquid state
  11. 1 tsp pure vanilla extract
  12. 1 cup Justin’s Maple Almond Butter
  13. Maldon sea salt, for sprinkling
Instructions
  1. Place the jar of almond butter in the freezer and freeze for about an hour so that it is easy to work with. Make 24 small (about 1/2 tsp) almond butter “balls” and place on a sheet of parchment on a plate and keep in the freezer for later use.
  2. Preheat the oven to 350 and line two baking sheets with parchment paper or Silpat.
  3. In a small bowl combine the flaxmeal and warm water and whisk vigorously until it forms a thicker consistency. Set aside.
  4. In a large bowl, whisk together flour, almond meal, cocoa powder, baking powder, baking soda, and salt. Set aside.
  5. In a small bowl combine the brown sugar, maple syrup, coconut oil, vanilla and whisk to combine. Add the flax egg to the wet ingredients and then pour the wet ingredients into the dry ingredients. (The batter will be very thick, but try not to over mix. I used my hands to combine it well).
  6. Working with about 1 TBSP of dough at a time, make the dough into a round ball (about and inch thick). Press the ball into the palm of your hand and flatten. Place one small almond butter ball into the middle of the dough and then carefully fold the chocolate dough around the almond butter ball. Wrap it up in a nice little package and place onto the prepared baking sheet. Once 12 have been made sprinkle with Maldon salt and bake for 10 minutes. Let them rest on the baking for a few minutes when they come out of the oven. Repeat with the remaining chocolate dough and almond butter balls until all 24 have been made and baked. Enjoy!
Notes
  1. I love the salty sweet combination, but if you aren’t feeling that, then sprinkle the cookies with a little turbinado sugar for some added sweetness!
HONEYED HOME http://www.honeyedhome.com/

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