HAZELNUT NUTELLA STUFFED COOKIES

HAZELNUT NUTELLA STUFFED COOKIES

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    Servings

    6
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    Prep Time

    1 hour
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    Cook Time

    12 Minutes
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    Total Time

    1 hour 12 Minutes
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    Difficulty

    Easy

Ingredients

Base

100g hazelnut butter (1/3 cup + 2tbsp)
90g maple or agave syrup (1/4 cup)
150g almond flour (1.5 cups + 1 tbsp)
38g buckwheat flour (1/3 cup)
Pinch of salt
75g choc chips (1/2 cup)

NUTELLA FILLING

100g hazelnut butter (1/3 cup + 2tbsp)
40g coconut sugar (4 tbsp)
3g cacao powder
Pinch of salt

Thick, chewy, half baked, Hazelnut butter cookies, stuffed with homemade vegan nutella (or should I say NOTELLA)

METHOD

  • Start with the filling, mix together the hazelnut butter, coconut sugar, cocoa and a pinch of salt. Use a icecream scoop to make little 2cm balls and place in the freezer for 1 hour
  • Preheat the oven to 180C
  • Mix together all ingredients up to and including the salt on a blender. Stir in the choc chips
  • Roll cookie dough into balls.
  • Place on lined baking tray and flatten slightly.
  • Place frozen hazelnut butter balls at the centre, then fold the dough around to ensure it is coated entirely.
  • Flatten a little, top with extra choc chips and Bake for 12 minutes at 180c
  • Leave to cool for 10 minutes and dig in
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