Nutella Stuffed Cookie Cups - Bravabod
Recipes

Nutella Stuffed Cookie Cups

Valentina

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

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Freeze For 3 months

Best by 1 week refrigerated


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
  1. 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.
  2. Step 2: Combine all ingredients, except the nutella-style spread, in a mixing bowl. It will make a thick dough ball.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Enjoy warm, at room temperature, or chilled. These are great with a glass of cold almond milk.
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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:

9 Cookie Cups

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Takes 1 min