Hi all! I hope you had a great weekend 🙂 These are great! Chocolate stuffed flour free chocolate cookies, what could be better? I found this pan at Target in the clearance section. I wanted to use it for French Macarons but for the first time I can recall we are out of almonds. I was too excited to wait to use it and I needed a major chocolate fix.
Some of the most unexpected recipes are the ones I don’t plan in advance. Opening the fridge and pulling out a jar of almond butter I knew I had to use it as the base for a cookie. You can use any nut butter for these but know the taste will change a bit. I like almond butter for this because it does not overwhelm the chocolate.
The chocolate filling recipes I found used heavy cream so I swapped that out for greek yogurt and mixed in some melted bittersweet chocolate. You can add sweetener to the filling if you prefer a sweeter fix.
Chocolate Stuffed Chocolate Cookies: yield 10 filled cookies
1/2 cup almond butter
1/4 cup cocoa powder
1 TBS Arrowroot
1/4 tsp Kosher Salt
1 TBS Agave Nectar
1/2 cup Greek Yogurt
3 squares Baking Chocolate (I used 60% bittersweet)
Making the Cookies:
Preheat oven to 350F and prepare a baking pan.
In a large bowl mix the almond butter, cocoa powder, salt, and arrowroot. Mix in the egg and agave. Portion out dough onto baking pan, if you are using a regular baking pan these cookies are about the size of a quarter. Bake for 10 minutes.
Cool for 10 minutes and then fill with chocolate filling.
In a small saucepan melt the chocolate baking squares over low heat.