Nutella stuffed hazelnut cookies

Welcome to the cookie revolution. Chocolate chips are out, and stuffing your cookies with as much gooey, chocolatey, hazelnutty filling as possible is IN. You heard it here first people.

These cookies are just the dream if you’re a nutella-holic like me. They’re also particularly wonderful if like me you want to make something in one bowl (ok maybe two) with no washing up blenders, food processors and the like.

If you’re not drooling just thinking about them already, let me break it down for you. Imagine a soft, chewy cookie, fresh out the oven. Looks just like a regular cookie, maybe a bit on the big size. Break it in half and out oozes the most divine chocolate hazelnut filling you could have ever thought up. The cookies aren’t half bad themselves too by the way, but that filling is just the icing on the cake, or should that be in the cookie.

The cookie revolution is upon us!

Makes 6 large cookies

Ingredients

For the chocolate filling

  • 1/2 cup coconut oil, melted
  • 4 tbsp cacao powder
  • 4 tbsp hazelnut butter
  • 3 tbsp pure maple syrup
  • Pinch of Himalayan salt

For the cookies

  • 1 cup ground almonds
  • 3/4 cup buckwheat flour
  • 5 tbsp hazelnut butter
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, softened
  • 1/4 cup almond milk
  • Pinch of Himalayan salt

Preheat your oven to 180C. For the filling, combine the ingredients in a bowl and stir well until you have a thick chocolatey mixture. Set this bowl aside while you make the cookie mixture.

To make the cookies, add the ground almonds, buckwheat flour and salt to a large bowl and give it a stir before adding in the other ingredients and stirring again until well combined.

Use half of the cookie batter and make it into 6 balls. Flatten these down one by one into cookies and place them on a large baking sheet. Place around 2 tablespoons of the chocolate filling on top and flatten it down, keeping it around 1cm clear of the edges. Use the rest of the cookie batter to make flat cookie shapes again and place them on top, using your fingers to seal them down so that none of the filling can escape. Bake in the oven for 20 minutes, then leave to cool before digging in.

Love, Mrs H xx

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