Ganache Filled Chocolate Chip Cookie Bites (Dairy Free)

on August 1 | in Recipes | by | with 38 Comments

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Note from Heather: This is a guest post from Jenni, aka The Urban Poser. Thank you for sharing with us today, Jenni! 

I’m About To Introduce You To . . .

Your favorite indulgent snack! Everyone, meet “Ganache Filled Chocolate Chip Cookie Bites.”

Let me tell you something about these little guys: You know how you have those friends who just get you? They know all your idiosyncrasies; they’ve seen you at your best and loved you at your worst. They don’t mind the 2am phone calls and they’re more than happy to just hang out watching ‘Friends’ reruns right alongside you. No matter what situation you find yourself in, they are the perfect companion and always seem to know exactly what you’re thinking, sometimes even before you do.

That’s how I feel about these babies. Warm cookie goodness with sweet molten ganache literally melting in your mouth. They’re the perfect companion for a dinner party or a night in alone. And they’re so easy to make that you’ll never have to worry about it taking too long to whip something up again. So get out your cookie sheets and cue up the Netflix, tonight is gonna be awesome.

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(Dairy Free) Chocolate Ganache Filled Chocolate Chip Cookies

Ganache

Directions:

In a small bowl, combine the first three ingredients. Using a whisk or a hand mixer, beat the ingredients till thick and there are no lumps of cocoa left. Slowly add the coconut milk and continue beating till the ganache becomes smooth and glossy.

Notes: Because this is such a small batch, I like to use only one of the beater attachments when using my hand mixer. Chill ganache for a bit if your house is over 90 degrees, than re-whip the beaters.

Chocolate Chip Cookies (and assembly instructions)

Want to know more about baking with almond flour? Read Here.

Directions:

  1. In a large bowl, combine the almond flour, baking soda and salt until well blended. (Note: A very fine ground almond flour works best here. Coarser grinds may result in a coarser cookie crumb. Also, be sure to ‘scoop’ up the almond flour with the cup and ‘sweep’ over the top with a flat edge. If you spoon almond flour into the cup, you are likely to not have the right ratio of almond flour for the recipe.
  2. In a separate smaller bowl, combine the liquid ingredients. Blend well.
  3. Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips. The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the cookie sheets lined with parchment paper. This will give it time to thicken up.
  4. Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon. (I tap it on the bowl a few times). Form a smooth, round, lightly packed ball with the dough. Place them on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of the balls of dough. REALLY, you barely have to press at all for the ‘pudgy’ style cookie, just enough to flatten the top a little. The cookies shouldn’t be much bigger than 1 /12 inches around.
  5. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)
  6. Bake in a 350 degree oven for about about 12 min. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become tough. They should be light in color as shown in the picture, with some amount of browning on the bottoms.
  7. Remove from oven and let cool completely. Makes 15-17 small cookies.

Assembling:

First, if you want the ganache to be runnier like in pictures above, use two tablespoons of coconut milk instead of one when making the ganache. It also helps if your house is unusually warm, like mine is during Texas summers. If you want a thicker ganache that stays in the confines of your cookie and holds it shape, use just one tablespoon of coconut milk in the recipe.

Spoon the ganache into a pastry bag fitted with a 1/2 inch tip or just use a spoon to pipe/scoop small amounts of ganache onto to half of the cookies. Place the other cookies on top and press down slightly to let the ganache spread out to the edges of the cookie.

Now you can eat up and enjoy!

Cookies sandwiches are best eaten within a few hours but can be stored in an air tight container in the fridge for a few days. (like that’s going to happen……)

About The Author

Jenni Hulet (aka The Urban Poser), is a yoga teacher, mother and for 12 years now, a natural food chef for two crazy monkeys and one hungry gorilla! She specializes in grain/gluten/dairy & refined sugar free recipes that make you go YUM, and thinks that Winston Churchill was oh-so-right when he said:

“The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.”

This post is shared at Fight Back Friday

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38 Responses to Ganache Filled Chocolate Chip Cookie Bites (Dairy Free)

  1. Kirsten V says:

    Oh YUUUUUUMMMM!!!! I cannot wait to try these! Thanks for the recipe! :)

    • Heather says:

      The best part is you don’t have to wait until your littles are older to make these because it’s not a complicated recipe that will flop if you’re multi-tasking. Yay!

  2. Jennifer V says:

    You had me at “ganache”.

  3. Robin says:

    These look so delicious!

  4. Megan Alba says:

    Oh, sweet Lord! We had homemade chocolate fondue earlier this week…. now I know what to do with the rest of it!

  5. melissa says:

    i know what i’m making for dessert tonight! thanks for this. Heather and Jenni…you mama’s are rockstars!

  6. OK these look sooo amazing!! I want one now! Thanks for the great recipe, I cannot wait to try them.

  7. Kristin says:

    Is it just me or do none of the resource links work?

  8. caroline says:

    I saw this on FB last night and I knew right away that I was going to make these for my sisters b-day! Thanks so much!..I bet they would go really good with coconut ice-cream too!

  9. I love the sound of this recipe! LOOOOVVVVEEE ITTT! I teach gluten free baking classes to kids and will definitely add this to the roster of recipes to make with them. Thank you!

  10. Gena says:

    I tried these, and love them! But, the 12 minute cooking time is wayyy too much. I ended up burning some because I was multi-tasking and didn’t check before that 12 minute time. We’ll eat them (and love them) anyway, but I’ll be much more careful next time.

  11. Jenn says:

    Wow – these sound amazing!

  12. sarah says:

    These cookies are AMAZING!!!! the only thing i substituted was organic unbleached flour for the almond flour! The cookies turned out like sugar cookies, moist and fluffy!!! I did have to add a little milk b/o the dough was very dry, maybe due to different type of flour i used?? I also just made them singles so one cookie topped with ganache! They are AWESOME!!! thanks for wonderful recipe!!

  13. I ♥ August says:

    [...] These cookies from Mommypotamus really hit that chocolate/cookie craving! ..and it uses Gutsy’s GAPS chocolate drops! Yeah! [...]

  14. Alexis says:

    AAAMMMAAAZZZIIINNNGGG!!!!!!!!!! I havent stopped making them since! Seriously…I need to calm down for awhile lol These were so unbelievably good and easy…goodness!

  15. Heather, These cookies look so yummy! I have to make them right away. Thanks for sharing a healthier cookie recipe.

  16. Anna says:

    Will there be hints of coconut when I make the chocolate? I don’t like coconut… :(

  17. Marisa says:

    Almond flour doesn’t agree with me… would this work with coconut flour? I hope so, because they look amazing! Thanks!

    • Heather says:

      Unfortunately, coconut flour requires a lot more liquid so it cannot be used as a substitution. You might consider ground sunflower seeds, though!

  18. Lauren says:

    Unsweetened cocoa powder??

  19. […] Ciastka z czekoladowym kremem ganache […]

  20. Elizabeth Tabaczynski Duperron via FB says:

    Jessica Woolley Sarah Jayne Huber Gach

  21. I’m enjoying all of the recipes with coconut products :)

  22. Would this work with a different type of flour, and milk and butter instead of coconut oil and coconut milk?

  23. Melissa Cook – It might work with another nut flour such as sun flour, and yes milk and butter could be used as substitutes. http://empoweredsustenance.com/sun-flour/

  24. I was thinking quinoa flour or rice flour. Just trying to avoid the store on this crazy day!

  25. I don’t think those would be good 1:1 substitutes. They typically need more liquid than nut flours :)

  26. Lindsey says:

    I think these are the best thing I’ve ever made EVER. Thank you for the recipe!! I put a glass baking pan on the rack under the rack with the cookie sheet & used an almond milk/coconut milk hybrid — otherwise, I followed directions:) I checked on them every 5-6 minutes and didn’t take them out until 21 minutes or so. The bottom was just golden. Man oh man – these are phenomenal!!!

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