Gooey Middle Chocolate Chip Cookies
Ingredients
- 2 cups spelt, white, or oat flour
- 3/4 cup unrefined sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
- 1/4 cup milk of choice
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- Optional: 1/4 tsp pure almond extract
- 1- 7 oz box Odense Almond Paste
These vegan cookies were developed by blogger Chocolate Covered Katie. We thank her for this soft almond middle chocolate chip cookie. If you like almond paste and chocolate combinations, this cookie is sure to please.
Time
35-40 minutes to assemble
10-12 minutes to cook each tray
10-12 minutes to cook each tray
Yield
24 cookies
Directions
- Preheat oven to 325° F. Line 2 cookie sheets with parchment paper or grease.
- Add flour of choice, sugar, baking soda, salt and chocolate chips into a mixing bowl. Whisk to make sure there are no baking soda lumps.
- Whisk milk, oil and extracts in a small bowl. Add to flour mixture and beat into a dough texture. It will seem dry at first but will come together. Add 1-2 tablespoons of extra milk but no more, or dough will be sticky.
- Roll dough into a 12 inch rope and cut into 12 equal pieces. Cut each piece in half and roll into 24 balls. Do the same with the Almond Paste. Roll the almond paste into 24 balls. One almond paste ball per cookie.
- Cut cookie ball in half and press a ball of almond paste in the middle. Put halves together forming dough around almond paste. Roll cookie ball back up. Note: If your dough is too soft to roll, refrigerate or freeze until firm enough to roll into balls.
- Place 12 cookie balls on cookie sheet and slightly flatten. Bake 10-12 minutes or until the bottoms have the slightest bit of color. They will look underdone when they come out of the oven (which is desired so they are not dry). Let them sit 10 minutes to firm up.