Fudge Stuffed Chocolate Chip Cookies

Seriously, stuff this thing with whatever the hell you want. I personally chose to use the Lovebean Fudge's Chocolate Hazelnut spread...simply because it's drool-worthy and I didn't want to go through the hassle of making my own fudge, but the opportunities for cookie stuffing are endless. If you have the time, I might recommend using my Paleo Nutella or even my Mint Chocolate Frosting! Or you can be lazy like me and use the Lovebean Fudge. Either way, this cookie shan't disappoint you. 

Tasting this superior concoction of cookie dough and fudge made me sincerely proud...of myself. I was arguably more proud of myself in this moment than I was when I found out I got into college. It may be a sad and pathetic truth, but it's a truth nonetheless. What may be the most impressive part of this whole entire thing is that I was able to fly across the country from North Carolina to Colorado with these guys in my carry-on without demolishing them. I mean, yeah duh I had a couple during my layover....and my brother may have helped too...but there were still like...three cookies left and a few crumbs by the time I got to my sister! Context there: my brother and I flew to Denver to surprise my sister for her "23rd birthday" (30 is the new 23...just go with it) and I decided - being the most generous and thoughtful sister that I am - to bake and bring her a large batch of these fudge stuffed cookies...and by "large batch" I mean I made the large batch, ate a large majority of them, and then brought her the scraps. In fact I think I actually remember singing "It's my birthday and I can eat these if I want to" to myself as I crushed a few right out of the oven. Leave it to me to make my selfless, amazing big sister's birthday about me. 

For all of you dubbing me as a selfish be-yotch, relax. I will bake her another batch and ship them to her. PFFFFFFF. Love ya, Lil!

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Ingredients

  • 1/3 cup coconut oil, softened (NOT melted)
  • 1/4 cup honey
  • 1 egg
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 to 3/4 cup Enjoy Life dark chocolate chips (or chocolate chip of choice)
  • About 1/3 to 1/2 cup of Lovebean Fudge, Nutella, Frosting...whatever you want to stuff these suckers with

Method

  1. In a stand mixer or with a hand mixer, beat the coconut oil, honey, egg and vanilla together until creamy. 
  2. Add the almond flour, baking soda and sea salt and beat to combine.
  3. Gently beat in the chocolate chips.
  4. Place the dough in the fridge for about 30 minutes to an hour to firm up (this makes the dough easier to handle when wrapping it around the fudge.
  5. Preheat oven to 350 while the dough chills. Grease a cookie sheet or lightly line it with parchment paper.
  6. Take the chilled dough, one scoop at a time, and flatten it out in your hand. Scoop a small spoonful of fudge (or whatever the stuffing of choice is) into the center and fold the cookie dough edges up and around the fudge - molding it around the filling entirely.
  7. Shape the cookies however you like - I just made normal size cookies and rolled them up into round balls. They will spread just a little bit, so leave about an inch of space in between each.
  8. Bake for 12 minutes or until lightly browned around the edges.
  9. Let cool for however long you can resist.

Servings: 12-16 cookies (depending on how you size them)