Is there anything better than chocolate on chocolate? In my opinion, no. Quite often when I’m baking I have a little chocolate left over, from cake decorations and the like, so I pour it into some little moulds and pop them in the fridge for a rainy day. Luckily, as I live in London, said rainy days are pretty frequent.
There I am playing around with baby H making cookies and testing a new recipe and I think to myself hell, let’s fill these cookies with chocolate. I asked baby H for her much respected council. She whole heartedly agreed that more chocolate could only be a good thing. Side note: unless you are the parent who has to clean up your child after they eat these, and for that I apologise in advance.
So here we go, these cookies are so soft they’re almost a cross between a brownie and a cookie and delicious they most certainly are too. Let them cool from the oven and the chocolate will ooze out beautifully, or pop them in the fridge after cooling if you prefer your chocolate centres to be solid. Or try a bit of both perhaps?
For the chocolate
- 6 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 3 tbsp cacao powder
- 3 tbsp cashew butter
For the cookies
Make the chocolate first – mix the ingredients well in a bowl then pour into small moulds (or half fill ice cube moulds) and leave in the fridge for half an hour to set.
While you’re waiting, make the cookies. To make the oat flour, blitz your oats in a food processor for around a minute or two until they become a flour. Pour this into a bowl and mix with the cacao powder and salt. In a separate bowl mix together the other ingredients, then pour this wet mixture into the dry and mix well.
Preheat your oven to 180C and take half of the mixture to make the cookie bases. I usually make around 6-8 large cookies so that I can get lots of chocolate in the middle. Place the bases on a lined baking tray then place one chocolate in the centre and use the rest of the dough to cover it. Make sure the chocolate is completely covered by a thick layer of dough so that it doesn’t escape while baking. Bake for 10 minutes, then leave to cool before eating.
Love, Mrs H xx
- 1 1/2 cups oat flour (Oats whizzed in a food processor to form a flour)
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- Pinch of Himalayan salt
- 6 tbsp coconut oil, melted
- 6 tbsp cashew butter
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