Chocolate and Hazelnut Giant Stuffed Cookies

Recipe by Niki from Niki Bakes

Soft pillows of chocolatey goodness, you’ll wonder why you’ve not tried these cookies before! Utterly moorish and gooey, these chocolate and hazelnut stuffed giant cookie are perfect for a fun baked treat.

15 mins

8 people

SHARE THIS RECIPE

INGREDIENTS

150g of Ground Almonds

80g of Gluten Free Plain Flour

4 tablespoons of Agave Syrup

1 Chia Egg Portion

1 teaspoon of Vanilla Extract

3 teaspoons of 80% Dairy Free Dark Chocolate Chips

1 teaspoon of Baking Powder

100ml of Coconut Oil, melted

4 tablespoons of Mr Organic Dairy Free Chocolate and Hazelnut Spread

METHOD

1.Preheat your oven to gas mark 4/180 degrees and line your cookie sheet with greaseproof paper, set aside.

2.In a large mixing bowl, whisk your melted coconut oil with your agave syrup, vanilla extract and chia egg.

3.Next, sift in your ground almonds and plain flour along with your baking powder.

4.Using your hands, mix together to form a dough (add more flavour to firm up your cookie dough if needed) and take a ball of dough in your hands. Flatten out in the palm of your hand and add a teaspoon of your spread to the middle of the cookie dough.

5.Close up the edges of your cookies to seal in the magic filling and roll into a ball.

6.Place onto your baking tray and stud them with your diary free chips. Carry on with the rest of your cookies and bake for 12-15 minutes or until golden brown.