Chocolate Ganache Stuffed Cookies (Vegan + Gluten Free)
When I say you need these Chocolate Ganache Stuffed Cookies…you reeeeally need them. Vegan friendly, no refined sugar, gluten free, and so damn delicious. Creamy, rich chocolate ganache fills the center of these soft and chewy cookies, making for the best possible surprise when you bite into them. The chocolate drizzle and sprinkling of sea salt are really just the cherry on top. They’re little bites of heaven and very well might be my new favorite cookie.
The chocolate ganache is made using only dark chocolate chips, coconut milk, and a smidgen of instant coffee. It’s so simple and yet so decedent, you would never be able to guess that it’s vegan and made using only 3 ingredients. Melted and mixed together in a double boiler, and then chilled in the freezer, it forms a thick and rich fudge-like texture that is easy to push into the center of the cookie dough balls. In the oven, it then re-melts to form the gooey, fudgy center that makes this cookie what it is!
Instead of eggs, I decided to give aquafaba a try for this recipe. What is aquafaba, other than an incredibly fun word to say, you may ask? Well, it’s chickpea water. It may sound gross, but it actually whips up into a perfect texture and binds well as an egg replacement! And you truly cannot taste it. I’ve been wanting to make something with aquafaba for ages, and it really did not disappoint. These cookies are THE perfect texture. I know I said it with the ganache, but I’m saying it again here...you truly cannot tell that they are vegan.
Outside of the aquafaba, the cookie dough is made with all-purpose gluten free flour (I used King Arthur’s), coconut oil, coconut milk, vanilla, baking soda, and baking powder. Surprisingly, despite all the coconut ingredients, it really doesn’t have a coconutty flavor. It’s sweetened using maple syrup and coconut sugar, so there’s no refined sugar.
I really cannot rave about these cookies enough, and I implore you to make them. They do take a little bit of time, simply because of the 1 hour to chill the dough and ganache, but I promise you it is well worth the wait. They make for an excellent Sunday baking project, and then you’ll have an absolutely incredible batch of gooey, doughy, chocolate filled cookies to get you through the week!
If you do give these Chocolate Ganache Stuffed Cookies a try, be sure to comment below and/or tag me on Instagram and let me know how you like them! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Chocolate Ganache Stuffed Cookies (Vegan + Gluten Free)
Prep time: 15 minutes
Chill Time: 1 hour
Cook time: 15-16 minutes
Total time: 1 hour 30 minutes
Serves: 16 - 18 cookies
Ingredients
2 cups 1:1 all-purpose gluten free flour (I used King Arthur’s)
½ tsp baking powder
½ tsp baking soda
½ coconut oil, melted
½ cup coconut sugar
½ cup maple syrup
1 tsp vanilla
2 tbsp coconut milk
¼ cup aquafaba, from a can of chickpeas
Flaked sea salt for topping
For the ganache filling:
1 cup dark chocolate chips (I use Enjoy Life)
½ cup coconut milk, full fat
1 tsp instant coffee
For the chocolate drizzle:
½ cup dark chocolate chips
1 tbsp coconut oil
Instructions
Prep an 8x8 baking dish with parchment paper and set aside. Then in a double boiler (or a glass bowl over a pot with boiling water) add the 1 cup dark chocolate chips, ½ coconut milk, and 1 tsp instant coffee. Stir together until completely melted and smooth. Around 10 minutes.
Pour the ganache into the prepared baking dish and place in freezer to chill for at least 1 hour.
For the cookie dough, add the flour, baking soda, and baking powder to a bowl and whisk together until well combined.
In a large bowl, add the coconut oil, coconut sugar, maple syrup, vanilla, and coconut milk. Whisk together until well combined. In a separate small bowl, whisk the aquafaba until whipped and peaks form. I would use an electric mixer/whisk or milk frother. Add the whipped aquafaba to the wet ingredients and stir in.
Add the dry ingredients to the wet and stir together until completely combined. Chill in the refrigerator for 1 hour. Towards the end of the hour, preheat the oven to 350°F and prep a baking sheet with parchment paper.
After an hour, remove the dough from the refrigerator, and scoop out approximately 1 inch balls of dough using a cookie scoop. Place them with about 1-2 inches of space so that the don’t touch when they spread out in the oven.
Remove the ganache from the freezer and cut it into ~½ inch squares. Push one square into the center of each dough ball, working it into the middle so that the dough completely covers the ganache. Roll it back into a smooth ball and place it back on the baking sheet. Repeat for each cookie. (You may have leftover ganache. Just keep it in the freezer to munch on or for future cookie recipes!)
Bake for 15 - 16 minutes, or until the cookies are golden brown and beginning to crack on top. Let cool on the sheet for a few minutes before transferring to a cooling rack.
Meanwhile, melt the remaining chocolate chips and coconut oil together in the microwave. Start with 30 seconds and then go for 10 second increments until completely melted. Drizzle on top of the cookies. Serve warm and enjoy!
