ingredients:
- 2 tbsp (30g) Pistakio Cream
- 1 tbsp (14g) melted dairy-free butter (or regular)
- 1 tsp applesauce
- 1 tbsp (12g) sugar
- 1 tbsp (13g) brown sugar
- ¼ tsp vanilla extract
- 1 tbsp (5g) cocoa powder
- 3 tbsp (23g) gluten free flour (or regular)
- ⅛ tsp baking soda
- pinch of salt
- chopped vegan dark chocolate
- flakey salt (optional)
instructions:
- freeze the Pistakio Cream into silicone muffin cups (or a small bowl) until set. this will be your core for the chocolate cookie.
- preheat your oven to 350°F (175°C)& line a small baking sheet with parchment paper.
- in a medium bowl, mix together the melted butter, applesauce, both sugars, & vanilla extract until fully combined.
- mix in the cocoa powder, salt, gluten-free flour, and baking soda, until evenly combined (we don't want clumps!)
- fold in the chocolate chips. roll the dough into a smooth ball.
- split the ball into 2 equal portions and slightly flatten using the palm of your hand.
- place the frozen pistachio spread in the center of one of the pieces of dough and place the other piece of dough on top to seal the cookie.
- bake for 12-14 minutes, depending on how gooey you like your cookies. it will look undercooked right out of the oven, but will harden as it sets on the baking sheet.
- top with optional flakey sea salt and enjoy!
1 comment
Great recipe if you’re looking for something super rich and scrumptious. I found 2 tablespoons of Pistakio spread a bit excessive (just too much filling for the size of cookie). I ended up using 1 tablespoon, and that was plenty of gooey deliciousness. A recipe for just one cookie is also a little odd, but that said, I love these!