Nutritious Eggless Molten Chocolate Cookies

Who doesn’t love a good chocolatey cookie?! I love all kinds of chocolate cookies. I think just the word “Chocolate” makes a cookie even more exciting! If you are like me, you are going to love these cookies. These cookies not only have a big dose of chocolate but the cookie itself is so flavourful and wholesome too!

These Molten Chocolate Cookies are made with a combination of Whole Wheat flour, Oats, Jaggery, Butter and filled with some frozen Dark Chocolate Fudge Sauce! Sounds amazing, doesn’t it? These cookies are crispy around the edges and soft in the middle and completely free from any refined flour or refined sugars. These cookies are wholesome and so delicious that you won’t be able to stop at just one!

Cookie Dough

This dough is quite simple and easy to put together. You will need a bowl and a whisk or a spatula. The process involves adding ingredients one by one and mixing.

Whole Wheat Flour forms the base for these cookies along with Oats. This is our regular Gehu aata. Oats add another layer of flavour, nutrients and fibre.

Jaggery is the only sweetener in this cookie. It brings a beautiful colour and a lovely caramel like flavour of its own. You can use Coconut sugar here instead too.

Butter makes cookies taste so amazing, make them crispy and gives them a crumbly, buttery mouthfeel.

Dark Chocolate Fudge Sauce

This insanely chocolatey Dark Chocolate Fudge Sauce is quite easy to make too. It comes together in a pan and it does not contain any milk or cream. It does have a little bit of fat – Ghee or Butter. Sweetened with jaggery, this sauce contains both cocoa powder and dark chocolate. So you can imaging how wonderful this sauce must taste! You can read more about the sauce here. The full recipe is included here too.

The chocolate sauce may ooze out a little while baking so don’t be tempted to stuff it with too much sauce.

Eggless Molten Chocolate Cookies

Serves: 12 cookies Prep Time: 45 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Cookie - 

• 1 cup (130 g) - Whole Wheat flour
• 1/2 cup (55 g) - Oats
• 1/2 cup (70 g) - Jaggery
• 100g - Ghee/Butter
• 1/2 tsp - Cinnamon
• 1 tsp - Vanilla
• 1/2 tsp - Baking Soda
• 3/4 tsp - Baking powder
• 1/4 tsp - Salt
• 1/4 cup - Milk
• ‌1 tbsp - Frozen Dark Chocolate fudge sauce

For Chocolate fudge sauce -

1. 1/2 cup (75 g) - Jaggery
2. 1/4 cup - Water
3. 1 tbsp (10 g) - Ghee
4. 50g - Dark Chocolate
5. 2 tbsp (12-13 g) - Cocoa Powder
6. 1/4 tsp - Salt (optional)
7. 1/2 tsp - Vanilla Extract (optional)

Instructions

For Chocolate fudge sauce -

1. Take the jaggery, cocoa powder and water in a heavy bottom pan, give it a mix and place it on medium heat.
2. Stir it occasionally until the mixture comes to a boil.
3. Turn the heat to low and cook it for around 5 minutes.
4. Turn off the heat and add in the remaining ingredients. Gently spread it around so the chocolate is dipped in the syrup. Leave it for 5 minutes.
5. Now give it a good mix and place the pan back on low heat. Stirring continuously, cook it for 2-3 minutes. Turn off the heat.
6. Let it cool completely to room temperature.
7. Freeze around 1 tbsp portions of the sauce in ice cube tray or small silicon moulds.

For the Cookie - 

1. Take the whole wheat flour and oats in a blender jar or food processor and grind it into a fine powder.
2. In a large bowl, take the butter/ghee and jaggery and whisk it until it turns pale and fluffy.
3. Add salt, baking powder, baking soda, cinnamon, vanilla and give it a thorough whisk.
4. Add the flour and oat powder followed by milk.
5. Using a spatula, fold everything gently to form a smooth dough.
6. Chill it in the refrigerator for around 30 mins to 1 hr. You can also chill it overnight.
7. Take the chilled dough and frozen chocolate fudge sauce out.
8. Scoop around 2.5 tbsp portions of the cookie dough and flatten it in your palm. Place one portion frozen sauce in the middle and cover it properly.
9. Shape the cookie in a disc shape and place it on a parchment lined baking sheet.
10. Form all the cookies similarly.
11. Bake the cookies in a preheated oven at 180 C for 20-25 minutes until the cookies have turned a nice golden brown.
12. Let them cool completely on a wire rack.
13. Store leftover cookies in an air tight container.

Notes

1. You can make the dark chocolate fudge sauce up to 1 week in advance and freeze them.
2. Instead of grinding oats, you can also use the same amount of oat flour.
3. Butter has more moisture than ghee. So if you are making this recipe using ghee, you may need 1-2 tbsp more milk for the dough.
4. Few cookies may ooze out during baking.
5. If you don't want the cookies to ooze out, reduce the portion size of frozen chocolate sauce. Use only 1/2 tbsp portions of frozen sauce per cookie.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.