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.
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Why I love these Vegan Chocolate Filled Cookies
- Dietary needs - these chocolate filled cookies are plant-based, gluten-free, oil-free, and (mostly) sugar-free.
- Whole foods ingredients - no refined sugar here! We use maple syrup and applesauce for sweetness. And no eggs or butter. Just ground flax and nut butter.
- Twist on a classic - these are like chocolate chip cookies but with the chocolate all in one place!
Ingredient Notes & Substitutions
- Maple Syrup: Maple syrup is one of the secrets of these super soft cookies. The syrup adds extra moisture for ultra soft cookies.
- Neutral Nut Butter: I used cashew butter, but any neutral-tasting nut butter like almond butter will work!
- Oat Milk: Oat milk has a delicious, creamy sweetness, so I love using it in baking. You could also use another non-dairy milk, like almond milk or soy milk.
- Date Sugar: I recommend date sugar because it is high in fiber and won't spike your blood sugar as much as other sugars. If you can't find date sugar or don't want to eat it, you could something like coconut sugar, or even regular cane sugar (though these subs won't be near as healthy). If you do make a substitution, see my notes below to make sure you have the right dry/wet balance
- Ground Flaxseeds: Flax acts a binding agent, instead of using eggs
- Vanilla Extract
- Oat Flour: I love using oat flour in cookies because it's naturally gluten-free and can be made easily at home! If you make it at home, be sure to grind the oats into a fine powder - coarse oats will create a rougher texture.
- Baking Soda
- Salt
- Vegan Chocolate Chips: to avoid added sugar, choose unsweetened chocolate chips. If you want a bit of sweetness I recommend the enjoy life or pascha brands
How to make Vegan Chocolate Filled Cookies
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.
Serve Immediately
These cookies are best enjoyed just a few minutes after baking - the chocolate filling will be nice and melty.
FAQs & Expert Tips
I use date sugar in my baking because it is made from fruit. Date sugar is dried dates, ground into a sugar consistency. So it is much healthier than any other sugar.
Date sugar is much different in baking than other sugars - it does not dissolve and is much more absorbent. So if you would like to use a different sugar, you need to make some changes to the recipe.
To sub coconut sugar, decrease the amount of sugar to ⅓ cup and increase the amount of oat flour to 2 cups.
I have only tested these cookies using coconut sugar but I expect other sugars would work similarly.
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.
Recipe Prayer
Thank you God for these cookies. Help us to enjoy each bite. Amen!
More vegan cookie recipes to try
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📖 Recipe
Vegan Chocolate Filled Cookies
Equipment
Ingredients
- ½ Cup Maple Syrup
- ⅓ Cup Cashew or Almond Butter
- ¼ Cup Oat Milk
- ½ Cup Date Sugar
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Finely Ground Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Vegan Chocolate Chips ~8 chips per cookie
Instructions
- In a large bowl mix the maple syrup, cashew butter, oat milk, date sugar, ground flaxseeds, and vanilla extract.
- Add in the oat flour, baking soda, and salt. Mix well then move the dough to the refrigerator and chill for 45 minutes.
- 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.
- Arrange the dough balls on the baking sheet. Flatten slightly.
- Bake 10-12 minutes until the cookies are golden on the bottom. Let cool 2 minutes, then serve immediately.
Nutrition
Nutrition information is an estimate.
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