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.




  • 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

Chocolate centre

  • 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)
30 minutes
5 minutes
25 minutes
Super Easy
  • 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!

Log in to get a shopping list.

Please log in or create an account to send yourself a shopping list.

Sign in