Small-batch Chocolate Covered Digestive Cookies

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4.80 from 5 votes

Small-batch Chocolate Covered Digestive Cookies

Prep Time5

Cook Time20

Decorating Time10

Total Time35

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate cookies, chocolate fudge, cookies, digestive, digestive biscuits, digestive cookies, easy recipes, fudge covered, gluten-free, low sugar, plant-based, small-batch, vegan

Servings: servings

Calories: 142kcal

Ingredients

1/2 cup flour (60 g) gf all purpose if desired
1/4 tsp baking powder
pinch of salt
2 tbsp (plant) butter softened (28 g) sub nut/seed butter or even oil might work
3 tbsp powdered sugar (21 g) increase to 1/4 cup for a sweeter cookie
2-4 tsp any milk (15 g) I used 3 tsp (1 tbsp) unsweetened almond milk

Chocolate fudge coating

2 tbsp chocolate chips (28 g)
1 tsp (plant) butter (5 g) sub nut/seed butter

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
In a medium bowl whisk together flour, baking powder, salt.
Using a fork (or pastry cutter) cut the softened butter into your flour mixture until a crumbly mix is formed.
Stir in powder sugar and add enough milk 1 tsp at a time and stir to combine a stiff non-sticky dough.
On a lightly floured surface knead this a couple of times to make it smooth.
At this point you can shape the cookies by hand, first making a ball and then flattening on parchment. Alternatively, roll the dough out less than 1/4 inch thick and cut out cookies, and repeat until no dough remains.
I got 10 cookies this way.
Prick the cookies with a fork to give them that ICONIC look.
Bake cookies 15-20 minutes until slightly browned (they continue to cook on the cookie sheet out of the oven so don't overcook them). Let cool completely.
Add chocolate and butter into a bowl and microwave 30 sec at a time and stir until all chocolate is melted. Decorate your cookies with 1/2 tsp of the chocolate each, and let it set in the fridge or freezer. Enjoy!

Nutrition