These gooey and yummy, chocolate gluten free lava cookies are the best! Made using Simple Mills brownie mix they are so easy to whip up. They taste just like a molten lava cake from Chili’s but are secretly good for you. Everyone will love them!
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Why you will love this cookie
- Gluten free
- Dairy Free
- Refined Sugar Free
- Taste like a molten lava cake
- Can be made in less than 20 minutes
Ingredient notes
Brownie Mix: I recommend using Simple Mills Brownie Mix only. You could try another box mix brownie but i’m not sure it will yield the same results.
Chocolate Hazelnut Spread: I like using Nocciolata organic hazelnut spread with cocoa but you can any brand of chocolate hazelnut spread that you like.
Oil: If looking for a neutral taste use avocado oil. However olive oil or coconut oil work well too.
how to make the cookies
- Start by preheating the oven to 350 F and line 2 cookie sheet pans with parchment paper to use later.
- Then line a quarter sheet pan with parchment paper and using a ½ tablespoon, make 12 small chocolate hazelnut balls. Place them into the freezer while preparing the cookie dough.
- To a large mixing bowl add the brownie mix, oil and the egg. Mix everything together with a rubber spatula until combined.
- Cover the cookie dough with plastic wrap or a lid and place in the refrigerator for 15 minutes.
- Remove the cookie dough from the refrigerator and the hazelnut chocolate butter balls from the freezer.
- With a small cookie scoop, scoop the batter, place a chocolate ball into the center of the dough and cover the top with the dough that is spilling over.
- Release the cookie dough ball onto the baking sheet and repeat until there are 6 cookies evenly spaced on the prepared cookie sheet pan.
- Bake the cookies 350 degrees Fahrenheit for 10-12 min until set.
- Cool the cookies slightly and dust the tops with powdered sugar.
- Continue until all the cookies have been baked.
- Serve and enjoy!
- Store leftovers in an airtight container (on the counter out of the sun) for up to 3 days or freeze for up to 3 months.
Box Mix Gluten Free Chocolate Lava Cookies
These little bites of delight are easy to make using a box mix, are extra chocolatey and stuffed full of oozing chocolate sunflower butter. Dusted with powdered sugar they make the perfect little lava cookie that is much better and healthier than lava cakes that restaurants serve. Gluten free or not gluten free it is a cookie for everyone.
Servings: 12 cookies
Equipment
- 2-3 Baking Sheet
- 2-3 Parchment Paper
Ingredients
- 1 box simple mills grownie mix
- 1 16 oz Chocolate hazelnut spread or similar product
- ½ cup oil avocado, olive oil or coconut oil
- 1 egg
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper to use later.
- Then line a quarter sheet pan with parchment paper and using a ½ tablespoon, make 12 small chocolate hazelnut balls. Place them into the freezer while preparing the cookie dough.
- To a large mixing bowl add the brownie mix, oil and the egg. Mix everything together with a rubber spatula until combined.
- Cover the cookie dough with plastic wrap and place in the refrigerator for 15 minutes.
- Remove the cookie dough from the refrigerator and the hazelnut chocolate butter balls from the freezer.
- With a 2 oz cookie scoop, scoop the batter, place a chocolate ball into the center of the dough and cover the top with the dough that is spilling over.
- Release the cookie onto the baking sheet and repeat until there are 6 cookies evenly spaced on the prepared cookie sheet pan.
- Bake the cookies 350 degrees Fahrenheit for 10-12 min until set.
- Cool the cookies slightly and dust the tops with powdered sugar.
- Continue until all the cookies have been baked.
- Serve and enjoy!
- Store leftovers in an airtight container (on the counter out of the sun) for up to 3 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!