Chocolate Chip Latte Cookies Stuffed with Almond Paste
Hi. Me again with more cookies.
So far our milk & cookie pairings have included:
And now, pairing #3 is…
Chocolate Chip Latte Cookies Stuffed with Almond Paste + Califia Farms Cafe Latte Iced Coffee with Almondmilk.
Okay, let’s have a moment for this iced coffee. It tastes like melted coffee ice cream.
It’s so creamy and coffee-y and I can’t wait to make frappuccinos with it.
But first, put it in your cookies + drink it with your cookies. And once you get over that and want to do something new…frappuccino your life away.
So these cookies are like a latte stuffed inside a chocolate chip cookie that is stuffed with almond croissant filling.
Have you had an almond croissant? Every once in awhile I like to indulge in a latte & almond croissant for breakfast. It’s the best because you get to sit at a coffee shop, usually with a friend, and ever so slowly eat your croissant piece by piece as you sip your latte. And for those moments, you get to feel fancy and like you have your life together and your only care in the world is…”man oh man I hope this next bite of croissant has a bunch of almond paste in it.”
So clearly I have a thing for almond croissants. Or more specifically, almond croissant filling.
However, I have the patience of an impatient child so I don’t have the physical (or mental) ability to make croissants. So a coup out is the make a cookie version of almond croissants.
And they’re delicious so it’s a win-win.
My least favorite kind of cookie recipes are those that require you to chill the dough. I will not make a cookie recipe that requires chilling.
That would require way too much pre-planning and would require me to make the cookies before I actually want the cookies. Since I’m a product of the GIVE IT TO ME NOW(!) Generation, chilling cookie dough doesn’t work for me.
So for these cookies…no chilling. (Pssst but if you do chill the dough, I have no doubt that the cookies won’t spread as much while baking and will come out of the oven thicker and chewier and quite possibly even more delicious. Just wanted you to have all the facts. You know, in case you are a planner and could spare to chill the dough for an hour or so.)
My best friend’s mom makes THE best chocolate chip cookies. I used some of the components from those cookies in these cookies…like mixing different types of flours and using 2 different kinds of chocolate chips. For those cookies, you have to chill the dough.
And I only know that the dough has to chill because I specifically remember my best friend and I sneaking into the fridge to steal handfuls of cookie dough before returning to the very animated lives of our Barbies. Geez, childhood is magical. Except for those three years in middle schools that’s just eww.
So make these cookies. Then tell me your thoughts. I hope your thoughts are, “wow, these taste like a latte stuffed inside a chocolate chip cookie that is stuffed with almond croissant filling.”
- 2 tablespoons ground flax
- 3 tablespoons water
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ¼ cup + 2 tablespoon brown sugar, packed
- ¼ cup + 2 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspooon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, softened
- ¼ cup Califia Farms Cafe Latte Iced Coffee
- 1 teaspoon vanilla
- 1/2 cup dairy free chocolate chips (I used half chocolate chunks and half chocolate chips)
- 2 oz almond paste, thinly sliced into 16 slices
- Preheat oven to 350ºF. In a small bowl, make your flax egg by combining ground flaxseed and water. Set aside.
- In the bowl of an electric mixer, combine flours, sugars, baking powder, baking soda, salt and chocolate chips. In a separate bowl, combine softened coconut oil, Califia Farms Cafe Latte Iced Coffee, vanilla and flax egg. Add wet ingredients into dry and combine until a dough forms. Take a spoonful of the dough, roll it into a bowl, flatten the cookie dough ball and place a thin slice of almond paste in the center. Wrap the cookie dough up around the almond paste. Repeat with remaining dough. Cookies SPREAD so make sure to leave plenty of space between them (I used 2 cookie sheets). Bake for 13 minutes. Cookies should still be soft and doughy when removed from the oven. Allow to cool 10 minutes on the baking sheet before moving to a cooling rack.