A cookie in a cookie, is there anything better than that? Especially when chocolate is involved?
While I try to keep most recipes free from processed food, I think it’s still okay to indulge in “less healthy” foods once in a while, and even more around the holidays.
These cookies are chewy, soft, chocolatey, have a crunchy mini oreo in the center, and a melty dark chocolate filling. Can it get any better?
The dough consists of almond flour combined with oat flour, then we have coconut oil that brings richness, and coconut sugar to sweeten. A couple of tablespoons of cocoa powder and a pinch of salt and our dough is ready!
Once our cookies are baked, all we have to do is fill them with some melted dark chocolate, and top with a mini oreo!
You can enjoy these cookies still warm with the melted chocolate (recommended!), or let them cool until the chocolate has hardened.
These cookies almost taste like chocolate cake with a dark chocolate filling and a crunchy mini oreo on top. Chocolate lovers out there, you are going to love these cookies!
If you are looking for a different type of cookie to add to your cookie platter for the holidays, you should definitely try this one! For more delicious cookies, try these Slice & Bake Chocolate Chunk Cookies, Soft Thumbprint Cookies, or these Awesome Pecan Chocolate Chip Cookies!
Let me know in the comments if you try this recipe!
Mini Oreo Chocolate Cookies
Soft, chewy, and chocolatey cookies that are filled with melty dark chocolate and topped with a mini oreo! Vegan!
Yield: 8 cookies 1x
Print Recipe
Pin RecipeIngredients
- 2 tbsp (30ml) melted coconut oil (or melted vegan butter)
- 2 tbsp (30ml) almond milk
- 1/3 cup (55g) coconut sugar
- 3/4 cup (72g) almond flour
- 1/2 cup + 2 tbsp (67g) oat flour
- 2 tbsp (14g) unsweetened cocoa powder
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (35g) dark chocolate chips
- 8 mini Oreos
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together the melted coconut oil, almond milk, and coconut sugar until fully combined.
- Next, add the almond flour, oat flour, cocoa powder, baking soda, baking powder, and salt. Mix using a wooden spoon until it forms a slightly sticky dough.
- Form balls of about 1,5 tbsp between your hand, then slightly flatten and place on the prepared baking sheet. Make an indentation with a wet thumb into each cookie. If the cookie slightly crack, simply reshape it or smooth with some water.
- Bake for 11-12 minutes. In the meantime, melt the chocolate chips over a double boiler. Remove the cookies from the oven and press down in the center again using the back of a measuring spoon (as the cookies will slightly puff up).
- Fill each cookie cavity with about 1/4 tsp of melted chocolate and then top with a mini oreo. Let cool for about 15 minutes for a melty chocolate filling, or longer for a firmer one.
- Cookies are best eaten the same day but will keep for up to 2 days in a airtight container.
Hi! These are GF until you put a mini oreo on top — they they have gluten! No reason to publish this comment, just wanted to let u know! 🙂
Hi Minna, sorry about that! The recipe changed from my first idea and forgot to remove the “gluten-free” information. Thanks for letting me know!
Wonderful idea Thomas! I didn’t realise Oreos are gluten free! Awesome :o)
My mistake Flo, they are not!