Molten Lava Cookies (gluten-free, soy-free, dairy-free)

These decadently scrumptious chocolate lava cookies use my gentle, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out if you break them in half! (gluten-free and soy-free with nut-free choices)

It’s cookie season, and I wished to make a decadent, chocolatey cookie. And what higher thought than to transform molten lava cake into cookie type! 

My motto is that baking ought to be tremendous straightforward and versatile, in order that even in case you make a number of measuring errors, issues nonetheless end up nice. Nobody has time to whip up butter and sugar and all that, so I take advantage of my trusty almond flour cookie dough, which works each time.

To make this easy dough, you simply add all of the dry substances to a bowl, combine very well, add some melted coconut oil and maple syrup, combine once more, and that’s it! You have a dough! 

For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes contained in the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so scrumptious.

Why You’ll Love Lava Cookies

• straightforward, versatile, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free choices

Ingredients

• almond flour – This is the bottom to your cookie dough. For a nut-free choice, use both my all-purpose flour chocolate chip cookie dough or chickpea flour cookie dough.
• tapioca starch, salt, and baking soda – To situation the dough.
• cocoa powder – To make the dough chocolatey.
• vanilla – You can use powder or extract.
• coconut oil – Adds texture to the cookies and to the ganache filling. Use refined coconut oil, in case you don’t need your cookies to have a coconut taste.
• maple syrup – For sweetness and so as to add moisture.
• non-dairy milk – To make the ganache. Choose soy-free and/or nut-free, if wanted.
• chocolate – Use your vegan chocolate of selection: a chopped bar, chunks, or chips.

How to Make Lava Cookies

In a bowl, add all of the dry substances. If you might be utilizing vanilla powder, add it right here too. Mix very effectively, urgent to interrupt up any almond flour lumps.

Melt the coconut oil both on the range or within the microwave. I normally mix the maple syrup and coconut oil in the identical cup and microwave till the maple syrup simply begins to bubble; the coconut oil will soften from the residual warmth. Once the coconut oil melts utterly, pour the combination into the dry substances and blend to make a clean dough. If your dough feels stiff, add one other 1 to 2 teaspoons of maple syrup. If it’s too sticky, chill it within the fridge for five to 10 minutes. You need the dough to be pliable and never too stiff, so don’t chill it for too lengthy. It must flatten simply, so you’ll be able to form it across the ganache. If it’s not sticky, simply set it apart on the counter.

In a small skillet over medium-low warmth, add the coconut oil and non-dairy milk and convey it to a boil. Add the chocolate, and blend till it begins to soften. Then, add maple syrup and an non-compulsory 1/4 teaspoon of vanilla extract. Turn off the warmth, and proceed mixing till it’s actually clean.

Refrigerate this combination within the skillet or switch it to a bowl. Chill for about quarter-hour within the freezer or half-hour within the fridge, till it’s stable sufficient to scoop and form into balls, however not totally stable. It ought to nearly have the feel of play dough.

Once the ganache is prepared, take small scoops and set them apart.

Preheat the oven to 335°F (170°C). 

Grease your fingers frivolously. Take about 2 tablespoons (or extra) of cookie dough and flatten it right into a flat cookie. Place a scoop of ganache within the heart, then fold the dough over and pinch the sides to seal utterly. Roll the sealed cookie between your palms to type a clean ball. If there are cracks, the chocolate will ooze out whereas baking. Place the cookie ball on a parchment-lined baking sheet. Repeat for all cookies.

Bake for about 10 minutes, then examine if the cookies have unfold properly. If they’re nonetheless thick within the heart, bake for an additional 1 to 2 minutes, then take away from the oven. 

Let the cookies cool on the baking sheet for five minutes or so, then switch them to a tray. They’ll be gentle and gooey when heat however will set as they cool. When you break them open, the melted chocolate heart will ooze out superbly.