Bowling Green, Ohio. The small town in northwest Ohio with pizza places, banks, and cornfields every which way you look.
I have lived in the town my whole life, and despite its size and small selection of activities, I have found several hidden gems within Bowling Green that makes me proud to call it my home town. Two of them happen to be coffee shops. What can I say? Caffeine is always calling my name. Grounds for Thought is my favorite place for a good ol’ fashion cup of joe and a casual hipster atmosphere. Give me a large frangelica and I’ll be a happy Maddie for the rest of the day. On the other side of the spectrum, when I’m in the mood for a one-of-a-kind cup of coffee I stop by Flatlands. And you all know how much I love fancy coffee from this post.
Aside from the caffeine, Bowling Green is also home to The Cookie Jar, a business that delivers giant homemade cookies straight from the oven to your doorstep. The Cookie Jar is known for their specialty cookie of the day: a gooey chocolate chip cookie with a oreo hidden inside. What could be better than a cookie stuffed inside a cookie?
I decided to try my own take on this unique cookie. Instead of oreos I filled these babies with a banana cacao Rise bar, giving these cookies a gooey center when they come straight out of the oven. They also are great out of the freezer. As I mentioned here, my dad liked them so much out of the freezer that he polished off half a batch. I immediately baked a second and third batch so I could have my fill as well.
- ⅓ cup almond milk
- ½ cup creamy almond butter (the drippy kind)
- ½ cup coconut sugar
- ½ tbsp vanilla extract
- ½ tbsp corn starch
- 1 cup plus 2-3 tbsp white whole wheat flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup chocolate chips
- 1 banana cacao rise bar cut into 12 pieces
- Warm almond milk in a large glass bowl for 20 seconds in the microwave.
- Add in almond butter and corn starch and beat with an electric mixer for 30 seconds.
- Add in vanilla and coconut sugar and continue to beat until combined.
- In a separate bowl, combine the salt, baking soda, and 1 cup of flour
- Slowly beat the dry into the wet. If the mixture is very wet, add flour tbsp by tbsp until the mixture is thick and only slightly sticky. (I used 3 tbsp).
- Stir in the chocolate chips and place in the fridge for at least 1 hour.
- When ready to bake, preheat oven to 350.
- Stuff 1/12 of the rise bar into about 2 tbsp of cookie dough. Repeat for all of the pieces.
- Place on a parchment lined baking sheet and bake for 9-10 minutes, rotating halfway through.
- Pull from the oven and let cool on the cookie sheet for 30 minutes.
- Remove from sheet and transfer to a cooling rack to completely cool or shove half of them in your mouth.
Try these out and tag me on instagram! I love seeing all of your renditions. 😉