Happy Easter everyone! I hope you've all been having a good day. I didn't end up making a brisket, instead we took a trip to Trentham Gardens and had lunch at Pieminister. We were so full of pie afterwards that we had an afternoon nap once we got home and then I did some baking whilst Nick played on his Xbox. I've made my first sourdough loaf today so I'm just waiting for it to cool before I can check it's worked out. All in all, a good Easter Sunday.
Sadly I don't have any eggs though, so these will have to do. I've made double chocolate caramel cookies before and I might have claimed they were the best but I take that back because these are actually the best cookies in the world. I am in love. In love with a cookie. It's hard to describe just how awesome these cookies are without you making them, so you'll just have to trust me or make them yourself. Your friends will thank you forever. If you're allergic to nuts or just don't like nut butters then by all means use chocolate spread (bearing in mind it might not be vegan), it will be just as delicious.
If I never post another cookie recipe again it will be because these have made me eternally happy and there is no need to try and find an improvement. Am I being over zealous? It's only because I'm so excited by the very idea of these cookies. I'll try and calm down. I always think the amazing thing about cookies is that you can pretty much add anything you like to them. If you don't have gluten free flour to hand, you can still use plain flour and just miss out the xanthan gum. I tried it both ways and there wasn't any difference in taste, or texture for that matter. The finished cookie is slightly crispy on the edges and soft and gooey in the middle. Perfect.
I used rapadura sugar instead of evaporated cane juice, it'spretty similar but I really love the flavour of rapadura. I also used oat bran instead of flax meal...largely because I left my bag of flax at work (I like to sprinkle it over my porridge) but the oat bran worked great.
Almond Butter Stuffed Double Chocolate Chip Cookies (Vegan & Gluten Free)
(adapted from Babycakes NYC by Erin McKenna)
225ml melted coconut oil
250g rapadura whole can sugar
50g cocoa powder
1 teaspoon fleur de sel, plus extra to sprinkle
1 teaspoon vanilla extract
225g gluten free plain flour
30g oat bran
1 teaspoon bicarbonate of soda
1 1/2 teaspoon xanthan gum
100g dark chocolate chips
- Preheat the oven to 170 C/323 F. Line a baking tray with greaseproof paper and set aside.
- Mix together the coconut oil, sugar, apple sauce, cocoa powder, salt and vanilla. In a separate bowl, whisk the dry ingredients together (flour, bicarb, xanthan, oat bran).
- Fold the dry mixture into the wet, then mix in the chocolate chips. The mix will taste almost fruity, very different from regular cookie dough but the final product is delicious.
- Take dessert spoon sized balls of dough and place them on the baking tray. Use your thumb to create a crater in the ball and spoon in a small amount of almond butter (around half a teaspoon should be enough).
- Take a smaller sized piece of dough, roll into a ball then flatten on your hand and place over the cookie dough and almond butter. Press down onto the tray and repeat until you have run out of mix. Leave about 2 inches between each cookie because the mix will spread.
- Sprinkle with a little fleur de sel and bake in the oven for 15 minutes, turning the tray around after 10 minutes.
- Remove from the oven and let cool for 10 minutes before moving to a wire rack.