stuffed cookie >>> sad empty cookie . level up your cookie game with these chocolate stuffed hamantaschen for Purim!🍫. we even made these egg-less (vegan + gf too!) so our kids could inevitably lick the bowl 🥣
2 cups almond flour
½ cup organic cornstarchOrganic arrowroot starch/flour works too
⅓ cup brown coconut sugarCan sub in maple sugar or brown sugar as well
¼ cup butter or nondairy buttery spread, slightly softened
¼ cup milk Plant-based if vegan
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
¼ cup mini bittersweet or milk chocolate chips for the batter
Fillings
Mini white chocolate chipsUse 1 tsp per cookie
Mini bittersweet or milk chocolate chipsUse 1 tsp per cookie
1Add the dry ingredients (almond flour, cornstarch, coconut sugar, baking powder, and salt) to a medium-sized mixing bowl and whisk to fully combine.
2Add the wet ingredients (softened butter, milk, and vanilla extract) and combine using a mixer.
3Fold in the 1/4 cup mini chocolate chips.
4Freeze the dough for 10+ minutes before rolling. (Freezing the dough ensures the cookies will hold their shape better when baking and also makes the batter easier to work with when shaping. The shortest amount of time recommended is 10 minutes but you can even freeze overnight.)
5Place a sheet of parchment paper both underneath and above the dough and use a rolling pin to flatten it out (about ¼ inch thick).
6Using the bottom of a glass, make circles in the dough. Take the circle shaped cookie dough and place it on a parchment paper lined baking tray. Repeat process until all the dough is shaped into circles. You will have to reshape the leftover dough into a ball a few times, roll flat, and cut out more circles in the dough until all the dough is used up.
7In the center of each cookie, place about 1 tsp of filling (chocolate hummus, mini white chocolate chips, or mini bittersweet chocolate chips). Make sure not to overfill because it will open the cookie up while baking and the triangular shape won't stay.
8Fold up the edges of the circle in 3 areas so that a triangle shape forms and pinch them together. Watch our Instagram video above to see exactly how we did this. Put the cookies in the freezer for 10-15 minutes so the shape holds better in the oven.
9Preheat oven to 350F. Bake your cookies for 10 minutes, or until they start to brown on the edges. If the shape opens a bit after baking, just push it together again. It'll hold the shape as it cools down. You can either let them cool on the counter or pop them in the freezer for 10 minutes. Optional, you can drizzle with melted chocolate. Enjoy!
Ingredients
2 cups almond flour
½ cup organic cornstarchOrganic arrowroot starch/flour works too
⅓ cup brown coconut sugarCan sub in maple sugar or brown sugar as well
¼ cup butter or nondairy buttery spread, slightly softened
¼ cup milk Plant-based if vegan
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
¼ cup mini bittersweet or milk chocolate chips for the batter
Fillings
Mini white chocolate chipsUse 1 tsp per cookie
Mini bittersweet or milk chocolate chipsUse 1 tsp per cookie
Directions
1Add the dry ingredients (almond flour, cornstarch, coconut sugar, baking powder, and salt) to a medium-sized mixing bowl and whisk to fully combine.
2Add the wet ingredients (softened butter, milk, and vanilla extract) and combine using a mixer.
3Fold in the 1/4 cup mini chocolate chips.
4Freeze the dough for 10+ minutes before rolling. (Freezing the dough ensures the cookies will hold their shape better when baking and also makes the batter easier to work with when shaping. The shortest amount of time recommended is 10 minutes but you can even freeze overnight.)
5Place a sheet of parchment paper both underneath and above the dough and use a rolling pin to flatten it out (about ¼ inch thick).
6Using the bottom of a glass, make circles in the dough. Take the circle shaped cookie dough and place it on a parchment paper lined baking tray. Repeat process until all the dough is shaped into circles. You will have to reshape the leftover dough into a ball a few times, roll flat, and cut out more circles in the dough until all the dough is used up.
7In the center of each cookie, place about 1 tsp of filling (chocolate hummus, mini white chocolate chips, or mini bittersweet chocolate chips). Make sure not to overfill because it will open the cookie up while baking and the triangular shape won't stay.
8Fold up the edges of the circle in 3 areas so that a triangle shape forms and pinch them together. Watch our Instagram video above to see exactly how we did this. Put the cookies in the freezer for 10-15 minutes so the shape holds better in the oven.
9Preheat oven to 350F. Bake your cookies for 10 minutes, or until they start to brown on the edges. If the shape opens a bit after baking, just push it together again. It'll hold the shape as it cools down. You can either let them cool on the counter or pop them in the freezer for 10 minutes. Optional, you can drizzle with melted chocolate. Enjoy!
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