Vegan Protein Nutella Cookies

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/3 cup

Cashew Butter , room temperature

2 Tbsp

Granulated Erythritol

1/2 cup

Soy Flour

1 Tbsp

Coconut Flour

2 Tbsp

Soy Milk

or Almond Milk

1/2 tsp

Xanthan Gum

1/4 cup

Protein Hazelnut Chocolate Spread

or Nutella

Cooking Instructions

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Step 1

Preheat your oven to 355 degrees F (180 degrees C).

Step 2

Measure out Cashew Butter (1/3 cup) .

Step 3

In a large bowl combine cashew butter and Granulated Erythritol (2 Tbsp) .

Step 4

Add the Xanthan Gum (1/2 tsp) , Soy Flour (1/2 cup) , Coconut Flour (1 Tbsp) and slowly add the Soy Milk (2 Tbsp) .

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 (1/4 cup) 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!