Sometimes basic chocolate chips in cookies are not enough. So let me introduce you to these super tasty cookies filled with melting dark chocolate.
Biting in these cookies honestly feels like opening a Christmas present; reaching the ultimate satisfaction coming from the extra chocolaty surprise packed in the tenderness of a warm cookie.
These cookies are free from gluten and refined sugar, and contain plenty of health benefits coming from basic superfoods used in this recipe, such as oats, cinnamon, and tahini.
Calories per cookie: 135 – Macros: 3 g P/ 16 g C/ 7 g F
Prep time: 20 minutes – Cook time: 12-14 minutes – Yield: 10 cookies
- 150g Oats
- 50 g Coconut sugar (or brown sugar)
- 2 tsp Cinnamon
- 100 ml Coconut milk (or any other plant milk)
- 50 g Vegan butter (I use sunflower butter)
- 20 g Tahini (or any other nut butter)
- 40 g Dark chocolate
- Preheat the oven to 180°C (356°F).
- Add the oats, coconut sugar, and cinnamon in a blender. Blend until the mixture turns into flour.
- Transfer the flour into a mixing bowl and add the coconut milk to the mixture. Using a fork, mix until dough comes together.
- Add the tahini and vegan butter to the bowl and mix with the fork until you get a uniform, smooth dough.
- Put baking sheet on a baking pan.
- Using a tablespoon, drop 10 balls of dough on the baking sheet.
- Cut the dark chocolate into 10 big pieces.
- Using your finger, push a piece of chocolate in the middle of each cookie and cover the chocolate with cookie dough by pushing the dough from the side to the top of the cookie.
- Bake for 12 to 14 minutes, until the edges of the cookies look slightly brown.
- Let cool for at least 10 minutes, and enjoy!
-If you don’t have a blender, you can still make this recipe by mixing the dried ingredients by hand. The mixture won’t be as smooth as the oats won’t be reduced into flour, but the taste should remain the same. You can also get oat flour from a store.
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