HAPPY END OF 2021 FRIENDS ✨✨✨
This is my last recipe of this year so lets say goodbye to the old 2021 and hello to the 2022. I wish you a wonderful NEW YEAR EVE and HAPPY 2022 ✨✨✨
Today recipe is, as always healthier version of traditional cookies. They are of course equally delicious and easy to make.
NUTTY BLOSSOM COOKIES RECIPE
Nutty Blossom Cookies with homemade "Wholesome Nuttela" are delicious and chewy yet guilt free. They are great for Holiday season, but for anytime in year as well.
Vegan - Gluten Free - Refined Sugar Free
Prep Time20 mins
Active Time50 mins
Bake Time10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Vegan
Yield: 18
Author: Lena Novak - Lena’s Vegan Living
Equipment
• Blender, baking sheet, cupcake liners, mini ice cream scoop, piping bag, pointy knife.
Materials
• WHOLESOME NUTTELA
• 1 cup hazelnut butter
• ¼ cup cacao powder
• 1/3 cup Medjool dates (pitted, soaked for 15minutes in warm water and rinsed)
• ¼ cup maple syrup
• ¼ cup almond milk (add gradually as needed)
• Blend all in a food processor until smooth and set aside. (You may add more milk and maple syrup for the leftover Nuttela if you like. However, make sure the consistency is thick as possible for the cookies. It is not easy to blend it but do your best. Although, it depends on your blender),
• COOKIES
• ½ cup unrefined coconut oil (melted above the steam in double boiler)
• ¼ cup maple syrup
• ¾ cup raw coconut sugar
• 2 tsp pure vanilla extract
• Pinch of Himalayan pink salt
• 1 tsp baking powder
• ¼ cup of almond butter
• ¼ cup of almond flour
• ¾ cups of ground nuts (almonds, hazelnuts, pecans, or nuts of your choice)
• 1 ¼ cup of gluten free mix flour (I use Bob’s Red Mill)
Instructions
- Preheat the oven to 350F, (175C)
- Add coconut oil, maple syrup, coconut sugar and vanilla extract into a large bowl and mix well.
- Gradually add rest of the ingredients while mixing.
- Arrange cupcakes liners on the baking sheet.
- Using a mini-ice cream scoop or spoon out cookie dough and mold a ball with your hands.
- Place each ball in the middle of a cupcake liner. The cupcake liner helps the cookie dough remain within equal diameter for each cookie.
- Bake for 5 to 10 minutes.
- Soon as you remove them from oven, make a dint in each cookie with your finger and let them cool down.
- By using a piping bag and medium size tip, make a small swirls with your Wholesome Nuttela on a tray or plate.
- Refrigerate for 2 to 3 hours or if you are in hurry, you may place it into a freezer for 30 minutes.
- Remove your cookies from the cupcake liners. You may brush off the crusty edges to make them nice and smooth.
- Arrange them on your working surface lined with parchment paper.
- Scoop each swirl by using pointy knife and transfer it to a centre of each cookie.
- You can serve immediately.
PS: Unfortunately after two tries my video did not encode on @3speak!
This is the status that did not change for an hour, so I decided to give up.
Here is a video I uploaded on YouTube.
Thank you so much for visiting and I see you in 2022 ✨✨✨
