Cooking Instructions
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Step 1
Preheat your oven to 355 degrees F (180 degrees C).
Step 2
Measure out
Cashew Butter (120 g)
.
Step 3
In a large bowl combine cashew butter and
Granulated Erythritol (25 g)
.
Step 4
Add the
Xanthan Gum (3 g)
,
Soy Flour (40 g)
,
Coconut Flour (8 g)
and slowly add the
Soy Milk (30 mL)
.
Step 5
Mix just enough so the dough will come together. It needs to get smooth and soft, easy to handle but not sticky!
Step 6
Roll out the though between 2 pieces parchment paper. It needs to be 3-5mm thick.
Step 7
Using 2 round cookies cutters, one slightly larger than the other, cut our circles (you need 16). With the leftover dough, cut off small hearts. I couldn’t find my heart-shaped cookie cutter so I had to do this by hand.
Step 8
Using something round, like the lid of a bottle or a small jars, press down the center of the bigger rounds. Press the hearts on top of the smaller rounds.
Step 9
Bake the cookies in the preheated oven for 10 minutes. Remove from the oven and let cool down completely, then drop a teaspoon of
Protein Hazelnut Chocolate Spread (55 g)
in the center of the larger rounds.
Step 10
Cover with the smaller one and there you have made healthy, gluten-free, and vegan nutella cookies!
