MERRY CHRISTMAS!! I want to wish each and everyone of you a very Merry Christmas! I am so thankful for you for you reading Just Enjoy Food, following my recipes and learning with me in an effort to live the healthiest life possible! I hope you have a special Christmas with your family and remember among all of the gifts and celebrating that Jesus Christ is the reason for this season!
From my kitchen to yours I wanted this 12th Day of the 12 Days of Christmas Cookies to be my gift to you. This amazing Nutella Stuffed Cookie is not a Christmas cookie, but its a Christmas gift and coming along with it is my very own Nutella recipe made with Cacao powder and roasted hazelnuts. Nutella Recipe HERE.
Making the bottoms and tops for the cookies
Filling the bottoms with Nutella
Still Filling!!
The Nutella Cookies stuffed, formed and ready to bake
Ingredients
1/2 cup organic grass-fed butter, soft
1/2 cup coconut oil, melted
4 organic free-range eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup raw honey
1/2 teaspoon salt
1 teaspoon Stevita stevia
1 teaspoon baking soda
1 cup coconut flour
Directions
- Preheat the oven to 325 degrees and take out a baking sheet and line with parchment paper
- In a large bowl add the butter, coconut oil, eggs, vanilla, almond and honey and mix on medium with a hand mixer until combined
- In a small bowl add the salt, stevia, baking soda and coconut flour and lightly stir with a fork
- Add the dry ingredients to the wet and mix until incorporated with your hand mixer
- Take 1 Tablespoon of dough and flatten it out into a circle with your hand. Lay it on a plate and add 1 Tablespoon of Nutella on the top of the dough. Make another dough circle with another tablespoon of dough and form a cookie around the Nutella. Put on a baking sheet and bake 6 to a sheet
- Bake for 16-18 minutes or until lightly brown
- Completely cool before storing. Store in an airtight container
- Makes 12-14 cookies
Nutella Recipe
Ingredients
2 Cups hazelnuts, roasted
1 cup coconut milk
1/3 cup unsweetened cacao powder
1/4 cup raw honey*
2 teaspoon stevia
1/2 teaspoon pink salt
1 teaspoon vanilla
Directions
- To start making the Nutella you have to lightly roast the hazelnuts and take the skin off of them. Preheat the oven to 350 degrees and evenly spread the hazelnuts on a baking sheet. Bake for 20 minutes to lightly roast them. Let them cool for a few minutes before taking off the skins or you will burn your fingers. You want most of the skins to be removed. This process is a little tedious, but makes a big difference (It took me about 5 minutes)
- In a saucepan heat the coconut milk on medium until it just starts to steam. You don’t want it boiling hot, but just warm enough to make creamy Nutella
- In a high powdered blender or food processor add all of the ingredients and blend on high for 45-60 seconds. With my blender I used my tamper to make sure everything was mixing well. If you blender isn’t high enough speed then I should recommend using a food processor. You will have to bend it for a few minutes to get it to blend together
- Once smooth, scoop the Nutella out of the blender into a glass storage container or pint sized mason jar. It makes about 2 cups of Nutella so it fits great into a pint mason jar.
*If you want a sugar free Nutella you can omit the raw honey and add an additional 2 teaspoons of Stevita stevia
- ½ cup organic grass-fed butter, soft
- ½ cup coconut oil, melted
- 4 organic free-range eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ¼ cup raw honey
- ½ teaspoon salt
- 1 teaspoon Stevita stevia
- 1 teaspoon baking soda
- 1 cup coconut flour
- Preheat the oven to 325 degrees and take out a baking sheet and line with parchment paper
- In a large bowl add the butter, coconut oil, eggs, vanilla, almond and honey and mix on medium with a hand mixer until combined
- In a small bowl add the salt, stevia, baking soda and coconut flour and lightly stir with a fork
- Add the dry ingredients to the wet and mix until incorporated with your hand mixer
- Take 1 Tablespoon of dough and flatten it out into a circle with your hand. Lay it on a plate and add 1 Tablespoon of Nutella on the top of the dough. Make another dough circle with another tablespoon of dough and form a cookie around the Nutella. Put on a baking sheet and bake 6 to a sheet
- Bake for 16-18 minutes or until lightly brown
- Completely cool before storing. Store in an airtight container
- Makes 12-14 cookies
- 2 Cups hazelnuts, roasted
- 1 cup coconut milk
- ⅓ cup unsweetened cacao powder
- ¼ cup raw honey*
- 2 teaspoon stevia
- ½ teaspoon pink salt
- 1 teaspoon vanilla
- To start making the Nutella you have to lightly roast the hazelnuts and take the skin off of them. Preheat the oven to 350 degrees and evenly spread the hazelnuts on a baking sheet. Bake for 20 minutes to lightly roast them. Let them cool for a few minutes before taking off the skins or you will burn your fingers. You want most of the skins to be removed. This process is a little tedious, but makes a big difference (It took me about 5 minutes)
- In a saucepan heat the coconut milk on medium until it just starts to steam. You don't want it boiling hot, but just warm enough to make creamy Nutella
- In a high powdered blender or food processor add all of the ingredients and blend on high for 45-60 seconds. With my blender I used my tamper to make sure everything was mixing well. If you blender isn't high enough speed then I should recommend using a food processor. You will have to bend it for a few minutes to get it to blend together
- Once smooth, scoop the Nutella out of the blender into a glass storage container or pint sized mason jar. It makes about 2 cups of Nutella so it fits great into a pint mason jar.
- *If you want a sugar free Nutella you can omit the raw honey and add an additional 2 teaspoons of Stevita stevia
NEED MORE CHRISTMAS COOKIE RECIPES?
Day 1: Snowballs
Day 2: Date Pinwheels
Day 3: Coconut Cloud Cookies
Day 4: Pistachio Cranberry Icebox Cookies
Day 5: Soft Gingerbread Cookies
Day 6: Cut Out Cookies with Honey Almond Glaze
Day 7: Cashew Raspberry Thumbprints and Raspberry Refrigerator Chia Seed Jam
Day 8: Chai Tea Drop Cookies
Day 9: Walnut Acorn Cookies
Day 10: Spritz Cookies (Sugar-Free)
Day 11: Peanut Butter Coconut Cookies
Day 12: Nutella Stuffed Cookies and Homemade Nutella
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Cindy says
OK WOW yes miss Meghan this was great :) I just needed a quick sweet for a friend with tea…. and these are soooo good :) first few put a nut on top ;) while i was making nutella.. ran into a bump I only had macadamia nuts with a bit of( frezzer burn mabey?) used them :) and I was so excited I did not roast them :( Ya that would have been good! they were raw :) LONG story they are great :) YOU could use lemon and poppy seed and that would be soo good kind of a scone happeness :)
Thanks Mehgan :)
YOU ARE A GREAT BLESSING TO MANY!!!
Meghan Birt says
I LOVE your idea for Lemon Poppyseed… I think that may have to be my next kitchen creation!! Thanks for the idea :). You are always full of ideas Cindy!
Cindy says
Me again… I did fail to say my cookies did not turn out like the Doc.s … my eggs were huge and was not thinking put all 4 in :) so had to add lots more flower but stoped before the flavor was gone :) and they did not make nice cookies cuz I did not fridgerate first :) so dont give up thats just what I am saying :) They were stiill that good :)
Hehe you Miss meghan bless All you meet :) The last one sounded funny
Meghan Birt says
You make me smile Cindy. Sounds amazing though!! Hey… any cookie is better than no cookie, right!!