Chocolate puddle biscuits
These are creamy, chocolatey and delicious, you really wont want to share these! I LOVE these warm straight out of the oven.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
- 2 cup almond meal (200g),1/2 cup buckwheat flour (60g),1/3 cup oat flour (30g),1/2 cup maple syrup (100ml),1.5 teaspoon vanilla powder,2 tablespoon coconut oil (40g),2 tablespoon almond milk
- ½ cup maple syrup (100ml),½ cup cacao powder (50g),1 cup cashew butter (100g),½ tablespoon coconut sugar,3/4 cup almond milk (150ml)
Preheat the oven to 180 degrees Celsius and line a baking tray.
Add all of the ingredients for the cookies into a bowl and mix together. As this starts to combine, it is easier to use your fingers to ensure that everything is properly combined.
Divide the mixture into 6 and roll into balls. Place these on the tray and then press down in the centre of each one with your thumb. You should make a deep indent, but make sure you don’t go all the way through the cookie!
With your fingers, help to shape the cookie so there is a large well in the centre of them.
Place these in the oven for 25 minutes until they are golden (they will still be slightly soft).
Whilst these cook, in a saucepan add all of the ingredients for the chocolate centre. Place this on a low heat and stir together until you have a glossy chocolate mixture.
When the cookies are ready take them out of the oven. Place a tablespoon of the chocolate mixture into the middle of each cookie.
These are best served warm!