Soft sugar cookie dough stuffed with chocolate! Tear open one of these Vegan Chocolate Filled Cookies to reveal a burst of gooey chocolate. These cookies are completely plant-based and gluten-free.
How fun are these stuffed cookies?! I mean - a burst of chocolate hiding inside a cookie. Amazing!
Chocolate chip cookies are good. But chocolate filled cookies? Even better.
This recipe is a version of my chocolate chip cookie recipe, but with all the chocolate stuffed inside.
Step 1. In a large bowl mix the maple syrup, cashew butter, oat milk, date sugar, ground flaxseeds, and vanilla extract.
Step 2. Add in the oat flour, baking soda, and salt. Mix well then move the dough to the refrigerator and chill for 45 minutes.
Step 3. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Scoop in to 1.5 tablespoon sized balls (I used a #40 cookie scoop). Flatten, then add 7 chips to each piece of dough. Roll the dough into a ball around the chips.
Step 4. Arrange the dough balls on the baking sheet. Flatten slightly.
Step 5. Bake 10-12 minutes until the cookies are golden on the bottom. Let cool 2 minutes, then serve immediately.
These cookies are best enjoyed just a few minutes after baking - the chocolate filling will be nice and melty.
I use date sugar in my baking because it is made from fruit. Date sugar is dried dates, ground into a sugar consistency.
If you don't want to use date sugar, you can use coconut sugar or regular sugar instead. When subbing, omit the milk and mix the cookie dough according to the directions. If the dough doesn't come together, add the milk one tablespoon at a time until you get a dough.
You could use vegan white chocolate chips. You can also stuff these cookies with vegan nutella or peanut butter.
Yes. Chilling the dough is necessary. If you don't chill the dough, it will be too wet to handle. Chilling allows you to easily stuff the cookies with chocolate.
I highly recommend buying cookie scoops! They make portioning cookies, muffins, and cupcakes so much easier! I used cookie scoops all the time when I worked at a vegan bakery and I've never gone back.
Cookie scoops make perfectly identical cookies and can help keep your hands clean when baking.
Store in an air-tight container at room temperature
You can also freeze these cookies. Place in a zip top bag and freeze for up to six months
These cookies will last 7-10 days if properly stored in an air-tight container.
Heat in the microwave for 5-10 seconds to make the filling soft and gooey again.
Thank you God for these cookies. Help us to enjoy each bite. Amen!
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Soft sugar cookie dough stuffed with chocolate! Tear open one of these Vegan Chocolate Filled Cookies to reveal a burst of gooey chocolate. These cookies are completely plant-based and gluten-free.
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