Molten chocolate cookie

Ingredients

THE COOKIE EDGE

• 2 big tbsp smooth almond butter
• 1 tsp brown sugar
• 1 tsp sugar
• 3 heaped tsp plain flour
• 1 tsp ground almonds
• 1 tbsp syrup
• Splash plant milk
• Tiny sprinkle bicarb (about 1/6th tsp worth)
• Vanilla

THE MIDDLE

• 1 tbsp cream cheese
• 1 tbsp choco hazelnut spread
• 1 tbsp syrup

Method

1. Preheat the oven to 160°C
2. Mix your almond butter and sugar until you have a paste
3. Add a tiiiiiiiny splash of plant milk and the vanilla and mix well
4. Add the flours, bicarb and salt and Mix well until you get a dough
5. Add the syrup and stir through well, roll into a cookie dough ball - if the dough is too wet, add a bit more flour, if it’s too dry, add more almond butter and syrup
6. Press 3/4 the dough into a small bowl, so it lines the edge of the bowl, with thickness of about 1cm
7. Whip together the cream cheese, chocolate spread and syrup until you have a smooth paste, loosen slightly with a drop of milk, and add to the cookie dough well
8. Flatten the remaining 1/4 of the cookie dough and shape into a circle the size of the bowl, place as a lid over the chocolate mixture and press into the dough thats against the sides
9. Top with some broken chocolate/ choc chips and bake for 20-25 mins