November 21st, 2024
Recipes
Nutella Stuffed Cookie Cups
Valentina P
- Difficulty
•
- Time 35"
These tasty almond flour cookie cups have a deliciously creamy surprise inside — vegan nutella! Only 6 ingredients, naturally grain-free, and perfect as a sweet little treat.
How To MakeDiet Type: Plant-based
Shopping List
- 1 33333333/100000000 cups blanched almond flour
- 1 cup smooth runny almond butter
- 1/2 cup maple syrup
- 5 tablespoons plant-based nutella-style spread
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- pinch of salt
Instructions
- Step 1: Refrigerate the nutella-style spread until ready to use (this will make it easier to work with). Preheat the oven to 350°F. Line a muffin pan with liners, or use a silicon muffin pan.
- Step 2: Combine all ingredients, except the nutella-style spread, in a mixing bowl. It will make a thick dough ball.
- Step 3: Divide the dough in half. Fill 9 muffin tins equally with one of the dough halves. Press to flatten evenly. I like to create a light indentation with a bottle cap in the center of the cookies as a reference for where the nutella-style spread will go (reference images above).
- Step 4: Place a dollop (about 1/2 tablespoon each) of nutella-style spread in the center of each cookie. Do not extend the spread over the entire cookie, there should be a small border. Repeat this process with all of the cookie bases, placing a small dollop of nutella-style spread on each.
- Step 5: Divide the remaining half of dough into 9 balls and flatten each piece with your palm into a thin, round disk. It should be wide enough to cover the top of each cookie. Place the cookie toppers on top of each base, covering the nutella-style spread. Press down on the edges lightly as you do so to seal the sides. Repeat this process with all of the cookie cups.
- Step 6: Bake for 20 to 25 minutes in the center rack, or until golden brown. Once cooked, transfer to a cooling rack to cool fully before removing the cookies from the pan.
- Serve: Enjoy warm, at room temperature, or chilled. These are great with a glass of cold almond milk.
Recipe Notes
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Nutrition
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What you should eat next
Nutella Stuffed Cookie Cups
PT35M 1 33333333/100000000 cups blanched almond flour 1 cup smooth runny almond butter 1/2 cup maple syrup 5 tablespoons plant-based nutella-style spread 1 teaspoon vanilla extract 1/2 teaspoon baking powder pinch of salt Gluten Free Paleo Vegan 9 Servings
Ingredients:
