Nutella Stuffed Cookies
These irresistible Nutella Stuffed Cookies are made with an indulgent and delicious combination of creamy peanut butter, luscious Nutella, and a hint of cinnamon for a treat that will satisfy your sweet tooth cravings.
Ingredients
- 1 cup natural unsweetened peanut butter , (be sure to use drippy nut butter not near the bottom of the jar. For paleo cookies, use natural cashew butter, almond butter or sunflower seed butter.
- 1 large egg room temperature. For vegan peanut butter cookies, use a flax egg by mixing 1 tablespoon of ground flax seeds with 2.5 tablespoons water and let it sit until thick and resembles a gel-like consistency. You can also use a chia egg (same method as the flax egg) or any egg substitute of your choice.
- 1/2 cup granulated or golden monk fruit sweetener , plus more for sprinkling on the tops if desired (you can also use your preferred low carb sweetener). For paleo, use coconut sugar or granulated pure maple sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup preferred chocolate hazelnut spread such as Nutella , if you're looking for a healthier alternative, try Artisana Organic Hazelnut Cacao Spread, which is both paleo and vegan-friendly.
Instructions
-
Scoop out roughly eight to 10 (8-10) 1/3 - 1/2 teaspoon-sized scoops of the chocolate hazelnut spread onto a parchment lined baking sheet. Place baking sheet in the freezer for about 1 hour.
-
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
-
In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add optional ingredients, as desired.
-
Use a medium (1.5 tablespoon) cookie scoop and roll into balls using your hands and flatten. Add 1/3 but no more than 1/2 teaspoon of the frozen chocolate hazelnut spread in the center, place another 1 1/2 tablespoons cookie dough ball on top, pinch sides and form a ball, sealing in the edges.
-
Using a large fork, slightly flatten the dough and make a criss-cross pattern.
-
If you like the crystallized crunch, sprinkle tops of cookies with additional granulated monk fruit sweetener.
-
Place dough balls on prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.
-
Bake in preheated oven for 9 to 11 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook.
-
Allow the cookies to cool on the baking sheet for at least 20 minutes (otherwise they will break apart) before transferring to a wire rack.
Recipe Notes
-
How to store: To store the cookies, place them in an airtight container at room temperature for up to 5 days.
-
How to Freeze: For longer storage, you can freeze the cookies by placing them in a freezer-safe container or bag. They will stay fresh for up to 3 months.
-
How to reheat: When ready to enjoy, simply thaw them at room temperature or reheat them in the oven for a few minutes.