To reheat them just put them into the oven while you’re eating dinner. Set them at about 250 degrees. They’ll be warm by the time you’re ready for them. Store in the refrigerator or freezer. If you only want one, then put it on a plate and into the microwave for about 15-30 seconds, depending on your microwave. See if the chocolate is melted. If not, put it back into the microwave for about 15 seconds more.
So here in Canada we have Loblaws stores and their name brand is President’s Choice. They come out with the President’s Choice Insider report right before the holidays with new products they have come up with. So on the front page of the one that came out this week was Molten Chocolate Chip Cookies. They looked so good but I knew that I’d never be able to eat them without getting very ill. I had to make some that I could have. So this is my gluten free and dairy free version.
I started with my Chocolate Chip Cookie recipe. Preheat your oven to 325 degrees. Then take your greased muffin tin, and divide the cookie batter between the twelve muffin tin spots. Use your fingers to mold the batter basically into tart crusts. Keep a bowl of water handy to keep wetting your hands so the batter doesn’t stick to them. When that’s done, take some chopped up dark chocolate and put it into your cookie cups. Bake them for about 18-20 minutes. Let them cool thoroughly before taking them out of the muffin tins or else they break. (Which really wasn’t a bad thing since my daughter and I wanted to try one anyway.) So good!!
Serve them warm with a little Whipped Coconut Cream on the side.
Everyone loves and enjoys them!