Recipes.

Strawberry-Caramel Centered Chocolate Cookies

By La Gallette


Strawberry_Caramel-Chocolate-Cookies-La-Gallette
  • 10 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
Strawberry_Caramel-Chocolate-Cookies-La-Gallette

Ooey, gooey chocolate cookies filled with a strawberry caramel. Our friend Zainah from the blog La Gallette has done it again! And if you think these look great, check out other recipes from Zainab here.  

Servings: 10
Preparation: 10 mins
Cooking: 20 mins

Tags: , , , , , , ,

Ingredients

  • 3/4 cups gluten-free plain flour (use spelt flour for a non gluten-free option if you prefer).
  • 1/4 cup cacao powder.
  • 1/2 cup almond meal.
  • 1/2 teaspoon baking soda.
  • 1/3 cup coconut oil, melted.
  • 1/3 cup rice malt syrup.

Strawberry caramel

  • 60 g coconut oil.
  • 1/2 cup rice malt syrup.
  • 1/3 cup coconut cream.
  • 1/2 cup fresh pureed strawberries.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a baking tray with greaseproof paper.

2. In a medium bowl, whisk together the flour, cacao powder, almond meal and baking soda until well combined. Set aside.

3. In a separate bowl, whisk together the coconut oil and rice malt syrup. Add the coconut-syrup mixture to the dry ingredients and mix with a wooden spoon until combined.

4. To make the Strawberry Caramel, place the rice malt syrup in a saucepan over medium heat. Cook, stirring occasionally until thick, around 8-10 minutes. Remove from the heat and carefully stir in the coconut oil and coconut cream. Set aside to cool completely before stirring in the strawberry puree.

5. Roll 1 tbsp of dough into a ball and create a indent or well with your finger. Spoon 1 tsp of the strawberry caramel into the well and cover with a disk of dough making sure to seal the edges. Repeat with all the cookies and bake for 10 minutes or until slightly soft in the centre. Cool completely before serving.


Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Ooey, gooey chocolate cookies filled with a strawberry caramel. Our friend Zainah from the blog La Gallette has done it again! And if you think these look great, check out other recipes from Zainab here.

Ingredients

  • 3/4 cups gluten-free plain flour (use spelt flour for a non gluten-free option if you prefer).
  • 1/4 cup cacao powder.
  • 1/2 cup almond meal.
  • 1/2 teaspoon baking soda.
  • 1/3 cup coconut oil, melted.
  • 1/3 cup rice malt syrup.

Strawberry caramel

  • 60 g coconut oil.
  • 1/2 cup rice malt syrup.
  • 1/3 cup coconut cream.
  • 1/2 cup fresh pureed strawberries.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a baking tray with greaseproof paper.

2. In a medium bowl, whisk together the flour, cacao powder, almond meal and baking soda until well combined. Set aside.

3. In a separate bowl, whisk together the coconut oil and rice malt syrup. Add the coconut-syrup mixture to the dry ingredients and mix with a wooden spoon until combined.

4. To make the Strawberry Caramel, place the rice malt syrup in a saucepan over medium heat. Cook, stirring occasionally until thick, around 8-10 minutes. Remove from the heat and carefully stir in the coconut oil and coconut cream. Set aside to cool completely before stirring in the strawberry puree.

5. Roll 1 tbsp of dough into a ball and create a indent or well with your finger. Spoon 1 tsp of the strawberry caramel into the well and cover with a disk of dough making sure to seal the edges. Repeat with all the cookies and bake for 10 minutes or until slightly soft in the centre. Cool completely before serving.

Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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