Triple Chocolate Cookie

Triple Chocolate Cookie

For the cookies:
2 cup almond flour
¼ cup cocoa powder, unsweetened
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
½ cup coconut milk
1 tablespoon raw honey
½ tablespoon vanilla

For the filling:
1/3 cup cocoa butter
½ cup cocoa powder, unsweetened
¼ cup raw honey
½ teaspoon vanilla extract

For the coating:
1 cup 80% dark chocolate, chopped
½ cup coconut oil


Makes: 12 servings

Preheat a fan-forced oven to 163° degrees Celsius/325° degrees Fahrenheit. Spray a non-stick baking spray on a cookie sheet or use a silicon mat on a cookie sheet.

In a medium sized bowl, beat all together the almond flour, cocoa powder, baking soda, salt, eggs, coconut milk, honey and vanilla. Mix until incorporated.

Using a small cookie scoop (size #60 or 70), put dollops of uniform sized batter on the cookie sheet, with enough equal space in between to keep the edges from touching once it bakes. Place in the oven and bake for 10 to 15 minutes. Let the cookies cool down a bit then remove them from the cookie sheet. Let the cookies cool further on a cooling rack.

Using a double boiler over medium heat, melt together the cocoa butter until it reaches 50°degrees Celsius /122° degrees Fahrenheit. Stir regularly until smooth. Add the cocoa powder, honey and vanilla, and then mix until well incorporated and the mixture’s temperature reaches 50°degrees Celsius /122° degrees Fahrenheit. Remove the mixture from the heat and let it cool completely before assembling the cookie sandwich.

Assemble the cookie sandwiches by scooping about a teaspoon of filling onto a piece of cookie and spread evenly on its surface. Top with another cookie and set aside, until all the cookies are filled.

Using a double boiler over medium heat, melt together the chopped chocolate and coconut oil. Stir regularly until smooth and remove from the heat. Dip each cookie sandwich into the ganache and scoop it out of the chocolate using a fork. Let most of the excess chocolate drip off and place the cookie sandwich on a tray (which can fit inside the chiller) lined with parchment. Let it set inside the chiller for about 30 minutes. Keep chilled until served.


Posted on

November 27, 2014

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