-
Servings
6 -
Prep Time
1 hour -
Cook Time
12 Minutes -
Total Time
1 hour 12 Minutes -
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