I know, I know… By posting this recipe today it pretty much makes it look like all I do is eat cookies!! Lol. I actually made these for my dad for his birthday – I bake him cookies every year on his birthday! He loves peanuts, so I made these Peanut Butter Fudge Puddles, but you could easily make them with almond butter and almonds… Or sunflower seed butter and sunflower seeds.
Now, my dad wasn’t a huge fan of the name (what’s wrong with Fudge Puddles?!! haha), so after my hubby mentioned the main ingredient was love, he renamed them – Chocolate Love Drops.
Whatever works 🙂
Makes 24 cookies
- ¼ cup softened grass fed butter (or coconut oil)
- ¼ cup all natural peanut butter (or almond or sunflower seed butter)
- ¼ cup pure maple syrup
- ¼ cup honey
- 2 Tbsp chia seeds
- ¼ tsp vanilla extract
- ¾ cup oat flour (ground oats)
- ¼ cup hemp hearts
- ½ tsp baking powder
- ¼ tsp sea salt
- ¾ dark chocolate chips (I use Enjoy Life 69% dark)
- 1 Tbsp maple syrup
- 1/3 cup almond or coconut milk
- ½ tsp vanilla extract
- In a medium bowl, beat together all the cookie shell ingredients. Chill for an hour.
- Heat oven to 325. Generously grease 2 mini muffin pans (or line with mini muffin cups).
- Divide the dough between 2 x 12 muffin cups – roll into balls and pop each one into a muffin cup hole.
- Bake for 14 minutes, until just browning. Immediately upon removing from oven, make a ‘well’ in the centre of each cookie by pressing a melon baller or the back of a deep rounded 1/2 teaspoon measuring spoon into the centre of each cookie.
- Cool for 10-15 minutes and pop out of muffin tins (may need to carefully jiggle free with a knife).
- For the fudge, melt the fudge filling ingredients over low heat. Add a touch more milk if required to reach a thick but mouldable consistency. Drop by teaspoon full (or use a pastry bag) to fill the centre of each cookie.
- Top with peanuts, almonds or sunflower seeds.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN