HAZELNUT NUTELLA STUFFED COOKIES
Thick, chewy, half baked, Hazelnut butter cookies, stuffed with homemade vegan nutella (or should I say NOTELLA)
| Category | Cookies |
| Servings | 6 |
| Prep Time | 1 Hour |
| Cook Time | 12 Minutes |
| Total Time | 1 Hour 12 Mins |
| Difficulty | Easy |
INGREDIENTS
- 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
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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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