Day 12: Nutella Stuffed Cookies

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

Day 12: Nutella Stuffed Cookies

Author: Meghan Birt

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

Instructions

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

Author: Meghan Birt

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

Instructions

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