The VIRAL Cookie Tin
Make the viral Cookie Tin recipe at home with this gluten-free, vegan, dairy-free and refined sugar-free version. Easy, healthy and incredibly delicious.
Ingredients:
Cookie dough
- 120 g fine almond flour
- 70 g certified gluten-free oat flour
- 20 g tapioca starch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 70 g softened vegan butter
- 65 g powdered monk-fruit sweetener
- 45 g smooth almond butter
- 50 ml unsweetened plant milk
- 1½ tsp vanilla extract
- 80 g sugar-free vegan dark chocolate, roughly chopped
Molten centre
- 80 g sugar-free vegan dark chocolate
- 2 tbsp smooth almond butter
- 1–2 tbsp coconut cream
- Pinch of sea salt
Preparation Steps:
- Lightly grease a 6-inch oven-safe round metal tin it and line the base with parchment paper.
- Gently melt the dark chocolate, nut butter and coconut cream together. Stir until smooth and refrigerate for approximately 15 minutes so it thickens slightly.
- Whisk together the almond flour, oat flour, tapioca starch, baking powder, baking soda and salt.
- In another bowl, beat the vegan butter, powdered sweetener and almond butter until creamy. Mix in the plant milk and vanilla.
- Add the dry ingredients and mix only until a soft dough forms. Fold in most of the chopped chocolate, reserving a little for the top.
- The dough should be soft and pressable, but not wet. Add another tablespoon of oat flour when necessary.
- Press approximately two-thirds of the dough across the bottom of the prepared tin, bringing it slightly up the sides. Leave a small border around the edge and spoon the thickened chocolate filling into the centre.
- Flatten the remaining dough between your hands and place it over the filling. Gently seal the edges so the chocolate remains enclosed. Press the reserved chocolate pieces over the surface.
- Refrigerate the assembled tin for 20–30 minutes.
- Bake at 175°C or 350°F for approximately 20–24 minutes. The top should look lightly golden and set around the perimeter, while the centre should remain soft. The trend is intentionally baked to create a firm top and gooey, scoopable interior.
- Allow it to stand for 10 minutes before serving. Finish with flaky sea salt and serve warm directly from the tin with spoons.
