Vegan Chocolate Fondue Oatmeal Cookies 🍫
Remember the fondue feast that my husband and I had for his birthday? This ridiculousness is what happened with the leftover chocolate, one rainy afternoon… Leftover chocolate fondue solidifies in the fridge, making it perfect for cutting up and putting in the center of baked goods for that “lava” effect. 🌋 Some overflowed in the oven, but no one complained. I made these with instant brown sugar oatmeal packets inherited from Nana, but regular oats would probably work, too (just add ½ tsp baking soda for “fluff” if you use them).
INGREDIENTS:
(Makes 12 cookies)
-2/3 c brown sugar instant oats
-1 c @peanutbutterco Dark Chocolate Dreams chocolate peanut butter (this stuff is the best)
-5 tbsp sugar
-1 flax “egg” (1 tbsp ground flaxseed whisked with 2 tbsp water)
-½ tsp cinnamon (optional, omit if you aren’t wild about cinnamon and cocoa together)
-12 small chunks of leftover chocolate fondue (about 1 cm x 1 cm)
-Whole pecans for topping, if desired
METHOD:
-NOTE: keep your leftover fondue in the fridge until you’re ready to use it!
-In one mixing bowl, combine oats and cinnamon.
-In another mixing bowl, make flax egg, and then mix in peanut butter and sugar. Stir until completely combined.
-Fold the dry oat mix into the “wet” ingredients. Once fully combined, stick the dough in the freezer for 10-15 minutes.
-Preheat oven to 350 F. Cover a cookie sheet with parchment paper.
-Remove dough from freezer. Roll one chunk of fondue inside each cookie, roughly 1.5 tbsp size of dough, and form into a ball shape. Press down lightly (with pecans, if using) onto the baking sheet.
-Bake for 11 minutes. Serve with love. 💜
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