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

These decadently scrumptious chocolate lava cookies use my comfortable, 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 concept than to transform molten lava cake into cookie type! 

My motto is that baking needs to be tremendous simple and versatile, in order that even should you make just a few measuring errors, issues nonetheless end up nice. No person 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 straightforward dough, you simply add all of the dry elements to a bowl, combine very well, add some melted coconut oil and maple syrup, combine once more, and that’s it! You’ve 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. Because the cookie bakes, it spreads and traps the chocolate ganache inside. If you break it open, it’s oozy, melty, and so scrumptious.

Why You’ll Love Lava Cookies

• simple, 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

Components

• almond flour – That is the bottom in 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 should utilize powder or extract.
• coconut oil – Provides texture to the cookies and to the ganache filling. Use refined coconut oil, should 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. Select soy-free and/or nut-free, if wanted.
• chocolate – Use your vegan chocolate of selection: a chopped bar, chunks, or chips.

How you can Make Lava Cookies

In a bowl, add all of the dry elements. If you’re utilizing vanilla powder, add it right here too. Combine very nicely, urgent to interrupt up any almond flour lumps.

Soften the coconut oil both on the range or within the microwave. I often 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. As soon as the coconut oil melts utterly, pour the combination into the dry elements and blend to make a clean dough. In case 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 optionally available 1/4 teaspoon of vanilla extract. Flip 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 absolutely stable. It ought to nearly have the feel of play dough.

As soon as the ganache is prepared, take small scoops and set them apart.

Preheat the oven to 335°F (170°C). 

Grease your arms evenly. Take about 2 tablespoons (or extra) of cookie dough and flatten it right into a flat cookie. Place a scoop of ganache within the middle, 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 verify if the cookies have unfold properly. In the event that they’re nonetheless thick within the middle, 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 comfortable and gooey when heat however will set as they cool. If you break them open, the melted chocolate middle will ooze out fantastically.