Stuffed Chocolate Chip Gluten-Free Cookies
Stuffed chocolate chip gluten-free cookies are what dreams are made of. Don’t let the green color of the pistachio butter scare you; it won’t change the flavor, but it will add to the soft texture. These chewy, soft cookies have unsweetened coconut mixed in the batter, and the creamy pistachio butter is baked inside.
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This idea has exploded over the internet, so I had to try it, too. After my first bite, I knew why this had become so popular.
If you love a warm, freshly baked cookie, you will definitely want to add some pistachio butter in the middle before baking your next batch of cookies. So far, I have added pistachio butter to my sugar cookies and chocolate chip cookies. I believe any nut butter would be fantastic added to a wide variety of cookies.
With all the delicious and unique nut and seed butter available, you could try all sorts of different flavors:
- Almond butter
- Peanut butter ~ with chocolate cookies
- SunButter ~ for a nut-free option
- Hazelnut butter
- Pistachio butter
- Nutella ~ this does have dairy
No changes need to be made during the baking time, and they freeze wonderfully, too.
Here are the ingredients you will need to make these chewy stuffed chocolate chip cookies:
- Butter or a dairy-free substitute like Country Crock Plant Based or Earth Balance Buttery Sticks
- Eggs or egg replacer such as aquafaba for best results
- Brown sugar
- Granulated sugar or beet sugar
- Pure vanilla extract
- Tiger Nut flour
- Cassava flour
- Baking soda
- Salt
- Semi-sweet chocolate chips, regular or mini ~ I used Enjoy Life Allergy Friendly Chips
- Unsweetened coconut
- Pistachio butter
- Optional candy-coated chocolates like Plain M&Ms or dairy-free Choco Yums
Form cookies into balls and make a hole in the middle with your finger. Add 3/4 teaspoon of pistachio butter to the hole and seal it with the cookie dough. Bake cookies as usual and enjoy them warm and gooey or, at room temperature, slightly chewy.
When the cookies are baked, the pistachio butter will meld into the cookie, with some remaining in the center.
Enjoy!
Stuffed Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 Cup Butter or dairy-free substitute softened
- 3/4 Cup Granulated sugar or beet sugar
- 3/4 Cup Brown sugar
- 2 large eggs of 6 tablespoons aquafaba for egg-free
- 1 tsp Vanilla extract
- 1 tsp Salt
- 1 tsp Baking soda
- 1 cup + 1/2 Cup Cassava flour
- 1 cup + 1/2 Cup plus 2 Tbsp Tiger Nut flour
- 1/3 cup Unsweetened coconut
- 3 Tbsp chopped walnuts ~ optional
- 3/4 cup Pistachio butter
- 1 1/2 cups Semi-sweet chocolate chips
- 1/3 cup Candy coated chocolate candy - optional
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone liner.
- In a large mixing bowl cream together softened butter and both granulated and brown sugar.
- Add eggs or egg substitute and vanilla, mix well.
- Stir in baking soda, salt, and flours.
- Fold in unsweetened coconut, chocolate chips, optional nuts and optional candy pieces.
- Form balls with about 2 tablespoons of dough. Make a hole in the center of the dough and add 1 teaspoon of pistachio butter then push dough together to seal the nut butter inside.
- Bake for 11-12 minutes
- Let sit a few minutes before transferring to a cooling rack.
Nutrition
