This post may contain affiliate links.
Happy Valentine’s day!
I’ve got one last Valentine’s inspired recipe to share before this chocolately filled holiday is over.
That’s what Valentine’s day is really about after all, right? Chocolate!
I’ve already shared a couple festive recipes feature pinks and reds, (these raspberry pomegranate chia puddings, and these raw vegan raspberry cheesecakes) so I of course needed to squeeze in a recipe feature some chocolate in it.
Cue these grain-free nutella stuffed peanut butter cookies! That’s a mouth full, isn’t it? (Yup…pun totally intended there.)
These cookies came together after I made a big batch of my homemade vegan nutella. I wanted to create a recipe that featured the nutella and thought what could be better than some cookies!
The chocolate hazelnut spread and peanut butter are really just a match made in heaven.
Not to mention these cookies are pretty much as healthy as you can get for a dessert.
These grain-free nutella stuffed peanut butter cookies are
-
dairy-free
-
gluten-free
-
high in protein and fiber
-
vegan option with flax-egg
You can also make just the peanut butter cookies for this recipe without the nutella stuffing. The cookies on their own are just as delicious! You can even drizzle or dip the cookies in melted chocolate if you love the combination of chocolate and peanut butter together.
Grain-free nutella stuffed peanut butter cookies
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 10 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peanut butter cookie stuffed with homemade vegan nutella. Grain-free, healthy and delicious!
Ingredients
Scale
Cookies
- 1 cup creamy peanut butter
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1 tbsp maple syrup
- 1 egg or vegan egg substitute/flax egg for vegan *see note below
Filling
- 1 batch of homemade vegan nutella
Instructions
- Mix together the peanut butter, almond flour, coconut sugar, maple syrup, and egg together in a bowl until well combined.
- Using your hands, form a ball with the dough and place in the fridge on a piece of parchment paper for 30 minutes.
- Preheat the oven to 375 degrees F and line a baking pan with parchment paper.
- Remove though dough from the fridge, cover with a second sheet of parchment paper, and roll out the dough using a rolling pin. (about 2cm thick)
- Using a cookie cutter, cut into circles placing each one on the baking pan. Reshape the scraps into a ball, roll out again, and repeat.
- Bake for 10 minutes, or until golden brown around the edges.
- To assemble the sandwiches, use a piping bag to pipe the nutella onto the bottom side of one cookie, taking a second cookie to sandwich together.
Notes
For flax egg combine 1 tbsp flax seeds with 3 tbsp water. Sit and let gel for 5 minutes. I haven’t tested out this recipe with a flax egg yet but if you do let me know how it turns out! No cookie cutters? Skip the rolling pin and cutters and simply use your hands to roll out the cookies into small patties and place on your baking pan.
Nutrition
- Serving Size: 1 cookie
- Calories: 330
- Sugar: 28g
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
This post contains affiliate links. I only recommend products I know, trust and love!
Tried them with the flax egg and dough was a bit too sticky. Then added a tablespoon of cornflour and it came together beautifully. The right consistency for them to hold their shape and even be stamped! Thanks for this! A new favourite in the menu book. Orange and Cardamom ones next! Thanks for a great blog!
Hi Ian, great to know! So glad you liked the recipe. If you liked these I’m sure you’ll love the orange cardamom ones too!
These cookies are absolutely beautiful, Jess! I fell in love with them the second I saw them. Love the creative recipe!
Thanks so much Nisha! They lasted about a day in my house before they got all eaten up! One of my favourite cookies!