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This vegan and gluten-free recipe for chocolate stuffed cookies is perfect for an afternoon pick-me-up or whenever you need a satisfying treat. The moist and cakey texture will have you falling in love with soft cookies all over again!
Growing up in Taiwan, I was all about the satisfying crunch of a good biscuit. Soft cookies just sounded… offbeat (Unconventional, it was a bit of a culture shock). But as I explored the world, both through travels and online browsing, I discovered the charm of soft cookies in Western countries.
I had tried some store bought ones, but they were just not ‘there’ to win over my heart. I found them either overly sweet or too dense. So, crispy biscuit recipes (like my beloved Crunchy Oatmeal Cookies!) continued to dominate my baking adventures.
That all changed when I finally took the plunge and tried making soft cookies myself. This recipe right here! It’s my current favorite soft-cookie recipe – soft, moist, and incredibly satisfying with melted chocolate inside!
What I Love about these Chocolate-Stuffed Cookies
Stuffed cookies have always held a special place in my heart. There’s something so delightful about the unexpected burst of flavor they deliver in every bite. These cookies are a perfect example – they’re proof that a little extra filling goes a long way!
The texture of these chocolate-stuffed cookies reminds me of cake, especially when you enjoy them warm. It really tastes like a fusion of a cake and a cookie, a snack to enjoy when you’re not sure which one you want more.
The melted chocolate in the middle also makes these cookies irresistible. Bittersweet chocolate together with soft cookies feels too good to be true sometimes.
These cookies are surprisingly healthier than conventional ones. They are made with mostly oats with minimal sugar and butter (I use vegan spread).
These chocolate-stuffed cookies are also super easy to put together. You don’t need any special tools or equipment, as there is mostly mixing involved. And you can make the dough in advance and store in the freezer. When you fancy some soft, delicious cookies, just shape them and pop them in the preheated oven for around 10–12 minutes to bake.
This Chocolate Stuffed Cookies recipe is:
- Vegan
- Diary-free
- Gluten-free
- High in fiber
- Soft-inside, crispy-outside
- Super easy to put together
- Made with wholesome ingredients
- Freezer-friendly, perfect for snack-prep
What you need to make this Vegan Chocolate Stuffed Cookies
- Ground Flaxseed: Mixed with water to make our ‘flax egg’ as a glue agent.
- Oat Flour: Gives these cook a soft, cakey texture. Use gluten-free if you’re sensitive to gluten.
- Almond Flour: Enrich the overall texture and give these cookies a crispy exterior.
- Coconut Sugar: I love coconut sugar’s unique caramel-like taste. You can also use soft brown sugar if that’s what you have.
- Baking Powder & Baking Soda (Bicarbonate Of Soda): Makes these cookies extra-fluffy and airy.
- Salt & Vanilla Extract: Enhance the overall flavor.
- Vegan Spread (or vegan butter): Offers a rich and slightly buttery taste.
- Nut Butter: You can use any nut butter of your choice. Make sure it’s natural, meaning no added oil or sugar.
Can I make it gluten-free?
Yes, these cookies are gluten-free as long as you use gluten-free oat flour and make sure all other ingredients are free of gluten.
How can I get the chocolate filling to melt?
If you want to enjoy a gooey cookie, remember to take the bite when the cookie is still warm. Alternatively, you can pop the cookie in the microwave for 5 seconds to warm it up.
What else can I make?
Vegan Chocolate-stuffed Cookies (Gluten-free, Healthy)
Ingredients
- ½ Tbsp ground flaxseed
- 1.5 Tbsp water
- 68 g oat flour, use gluten-free for gluten-free version
- 15 g almond flour
- 36 g coconut sugar
- ¼ tsp baking powder
- ⅛ tsp baking soda, (bicarbonate of soda)
- ⅛ tsp salt
- ¼ tsp vanilla extract
- 30 g nut butter, natural, like almond butter or peanut butter*
- 25 g vegan spread, dairy-free spread, melted & cooled
- 30 g dark chocolate, 70%, double if making big cookies
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Line a baking sheet with parchment paper.
- Stir the ground flaxseed with 1.5 tablespoons of water together in a small bowl. Set it aside.
- In a big bowl, combine oat flour, almond flour, sugar, baking powder, baking soda, and salt.
- Make a well in the middle of the bowl. Add in the flax mix, vanilla, nut butter, and vegan spread. Use a fork to mix all together until it becomes a wet dough.
- Use an ice cream scoop or a tablespoon to scoop the mixture, about 1 heaping tablespoon size, or double it for bigger cookies. Slightly flatten the cookie dough with your hand and wrap in 5 grams of dark chocolate. Seal it well and round the cookie dough with your hands. Place it on the prepared baking sheet and flatten it slightly with your palm.
- Repeat to finish the mixture and leave even space between the cookies. Depending on the scoop you use, you will get around 8 small cookies or 4 big cookies.**
- Bake in the preheated oven for 9–12 minutes, until the cookies are golden brown but still slightly soft to the touch. Transfer the baking sheet onto a wire rack to cool down for 3-5 minutes. Serve immediately.
Video
Notes
- *Nut butter: I use mix nut butter.。You can also use homemade nut butter. See How to Make Nut Butter
- **How many cookies: This recipe yields 8 small cookies or 4 big cookies. Feel free to double the recipe for a bigger batch. If you’re making big cookies, remember to wrap in double the amount of chocolate.
- Serving: These cookies are best to serve warm, as the chocolate will solidify after it cools down. You can warm up the cookies in the microwave for 5 seconds if it happens.
- Storage: Store these cookies in airtight containers. They should last about 4 days.
