14 December 2017

Chocolate Hazelnut Spread Melt-in-the-Middle Cookies | Mr Organic Recipe

Chocolate Hazelnut Spread Melt-in-the-Middle Cookies

Whilst I feel I'm more of a cook, I occasionally give the odd sweet treat bake a try - whenever that's the case, cookies are always one of my go-to's and I'm forever tweaking and testing recipes. I've shared something very similar to these before, but this time they've come out top - made with oat flour, these are equally dense as they are soft and chewy, with an all-round sweet vanilla flavour but what really makes these cookies gooey is the melt-in-the-middle centre using the delicious Chocolate and Hazelnut Spread by Mr Organic...

Prep Time: 5 minutes | Bake Time: 15-18 minutes | Makes: 6 Cookies

2 cups oat flour
1/3 cup coconut sugar

1 teaspoon vanilla powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup hazelnut milk
¼ cup pure maple syrup
1/4 cup coconut oil, melted
2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water)
1/2 cup vegan chocolate chips/chunks dark chocolate

First prepare the cookie filling by placing 2 teaspoon-sized drops of the Mr Organic Dairy Free Chocolate and Hazelnut Spread at a time onto a lined baking tray, repeating 6 times over to create centres for the cookies, then place those in the freezer to set for 1 hour. Meanwhile, preheat the oven to 180 degrees celsius, then sift all of the dry ingredients together in a bowl and whisk until mixed together well. Create a well in the centre, then in a separate bowl, mix all of the wet ingredients together and pour into the well, then using a serrated knife, mix everything together in a figure of 8 motion. Remove the Chocolate Hazelnut Spread drops from the freezer and next, scoop the dough by heaping 2 tablespoons at a time on a lined baking tray, push one of the Chocolate Hazelnut drops into the centre and conceal by moulding the dough around it, adding more if needed. Flatten the cookies slightly with a spatula or slice, divide the chocolate chips between all 6 cookies, gently push them into the top of each and then place them in the oven to bake for 15-18 minutes. Remove and leave to cool slightly before tucking in!

Store any leftover cookies in an airtight container in a cool, dry place for up to 3 days. 

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