Chocolate Chip Cookies with Coffee Pudding Filling
Soft-baked chocolate chip cookies sandwich a rich, coffee-infused pudding center that’s creamy, dreamy, and surprisingly dairy-free.
Ingredients
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp ground flaxseed + 2.5 tbsp water flax egg
- 1 tsp vanilla extract
- 3/4 cup vegan chocolate chips
For the Coffee Pudding Filling:
- 1 1/2 cups plant-based milk oat or almond preferred
- 1/4 cup organic cane sugar
- 2 tbsp cornstarch
- 1 tbsp instant espresso or strong brewed coffee
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line your baking tray with parchment.
- Step 2: Mix flaxseed and water in a small bowl. Let it gel like your weekend plans.
- Step 3: In another bowl, combine flour, baking soda, and salt.
- Step 4: Cream vegan butter, brown sugar, and white sugar in a large bowl until light and fluffy.
- Step 5: Add flax egg and vanilla to the creamed mixture. Mix until smooth.
- Step 6: Add dry ingredients and stir until a dough forms. Fold in chocolate chips.
- Step 7: Scoop dough onto baking sheet in tablespoon-sized mounds. Flatten slightly.
- Step 8: Bake for 11–12 minutes or until edges are golden and centers soft. Cool completely.
- Step 9: For the pudding, whisk milk, sugar, espresso, and cornstarch in a saucepan over medium heat. Stir until thickened (5–6 minutes).
- Step 10: Remove from heat, add vanilla and salt. Chill completely in the fridge.
- Step 11: Spread chilled pudding between two cookies. Sandwich and serve like the dessert diva you are.