Double Chocolate Cookie Ingredients:
- 1 cup cashew butter
- 1/2 cup coconut sugar
- 2 egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup cocoa powder
- 3/4 cup coconut flour
- 1/4 cup dark chocolate chips
Chocolate Ganache Filling:
- ¼ cup non dairy milk
- ½ cup dark chocolate chips or chopped chocolate
For the Ganache Filling:
Place chips in small shallow bowl. Set aside.
In small saucepan, heat non dairy milk on med-high until it just starts to boil.
Take off heat and pour over chocolate chips.
Let it sit for 10 seconds before whisking together.
Once a thick ganache forms, place in freezer for about 30 minutes to stiffen completely.
While freezing, start cookie dough.
For the Cookie Dough:
Mix together cashew butter and coconut sugar in large bowl with a rubber spatula(you can also do this in a stand mixer).
Once combined, add eggs and let mix, then add rest of ingredients.
Preheat oven to 350℉.
Scoop hardened chocolate ganache into 1” balls and set aside.
Take a large rounded mound of cookie dough(about 2½” in size), and with your hands, push thumb into the center to make a shape similar to a bowl, press the ball of ganache into the center of cookie dough, close up and re-roll into a round ball.
Repeat until all cookie dough is used up.
Bake for 10 minutes, then let cool for at least 10 minutes before enjoying!
Level: Medium Substitutions: Cashew butter->any creamy nut butter Coconut sugar-> any granulated sweetener Eggs-> flax eggs 3/4 cup coconut flour-> 1 3/4 cups almond flour