Vegan GF Stuffed Chocolate Chip Cookies

Vegan GF stuffed chocolate chip cookies! These cookies are rich, chocolatey, and stuffed for extra fun. Soft and a little chewy. Plus, they’re gluten-free and vegan! They’re also optionally low sugar. Made mostly with chickpea flour, allergy-friendly chocolate chips, and almond butter. So, they’re at least vaguely nutritious, especially if you go for the lower sugar option. They’re based on my vegan blondie recipe, which are also totally delicious. https://bit.ly/2Qkzmm8

I stuffed mine with chocolate sandwich cookies (basically Oreos). But, the sky is the limit in terms of fillings! You could also fill these with a big glob of peanut butter or chocolate hazelnut spread. Or, some other kind of gluten-free cookie you like. Or a piece of a candy bar… Or a combo of peanut butter and Oreos. Yum! If you’re not in the mood to stuff them you can also absolutely make plain chocolate chip cookies with this recipe. They’re also really good that way!

I used Kinnikinnick k-too cookies to stuff mine, because they’re gluten-free and vegan but you can use whatever kind of chocolate sandwich cookie you like. For butter, I use Miyoko’s vegan butter but you can use earth balance. I love Miyoko’s! (Not sponsored, I wish). For sugar-free alternatives I recommend erythritol, allulose, or something like Splenda. Anything you like that measures cup for cup for sugar. Even something more natural like coconut sugar or maple sugar would work great in this recipe! I might try these with coconut sugar next. For the chocolate chips, I use Enjoy Life brand chocolate chips, but again you can use any vegan/dairy-free chocolate chips you like.

Now that you know what you’re having for dessert, these vegan GF stuffed chocolate chip cookies, what about dinner? How about some gluten-free veggie burgers? https://bit.ly/2ZCQ0T2  Maybe with some crispy oven fries: https://bit.ly/32uqroS

Print Recipe

Vegan GF Stuffed Chocolate Chip Cookies

Author: Mary Ellis Cooking Method: Baked

Difficulty: Easy Prep Time 30 mins Cook Time 15 mins Total Time 45 mins

Servings: 14

Ingredients

Servings

• ¹⁄₂ cup almond butter
• 6 tbsp vegan butter (or plant based buttery spread)
• 1 ¹⁄₂ cup white sugar (or sugar-free alternative like erythritol)
• ¹⁄₂ tbsp molasses
• 4 tbsp flaxseed meal (I prefer golden flax)
• ¹⁄₂ cup plus 2 tbsp tapioca starch
• 1 ¹⁄₂ cup chickpea flour
• 6 tbsp lite coconut milk
• 1 ¹⁄₂ tsp baking powder
• 2 tsp vanilla extract
• 12 tbsp chocolate chips (about 6 oz)
• 14 k-too cookies or tbsp nut butter (for stuffing)

Instructions

1. Grease a large cookie sheet and pre-heat your oven to 350°F.
2. Melt vegan butter in a large microwave-safe bowl then add the almond butter and stir with a wooden spoon or spatula.
   
3. Add the sugar (or sugar alternative) and stir.
   
4. Add the molasses, flax meal, tapioca starch, chickpea flour, baking soda, coconut milk, and vanilla extract and mix thoroughly.
   
5. Now add the chocolate chips and mix.
   
6. Scoop a heaping tablespoon of cookie dough onto a baking sheet.
7. Top the scoop of dough with a chocolate sandwich cookie, or other fillings of your choice.
   
8. On top of your filling add another heaping tablespoon of dough.
   
9. Repeat until you run out of dough.
   
10. Bake for about 15 minutes or until lightly browned on the edges.
11. Let cool for at least 10 minutes before removing from the cookie sheet, or they might fall apart.
    
12. Enjoy!