Extremely delicious, naturally sweetened, vegan and cookies with a tempting core of nut nougat cream. Perfect as a small snack with coffee or just in between. Chocolatey, high protein, high fiber and oil free.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 21Piece
Calories 64kcal
Ingredients
130gPeanut butteror any other nut butter of your choice, please stir well before use so that it is nice and creamy
80mlmaple syrupor other liquid sweetener of choice
95gFlourI use about 2/3 spelt flour type630 and 1/3 whole spelt flour, if using a gluten-free flour blend add ½ tsp carob bean gum or ¼ tsp xanthan gum for a better binding.
Line a baking tray with baking paper and preheat the oven to 180 degrees convection.
First, add the peanut butter, maple syrup, and plant milk to a baking bowl and mix with a fork or silicone spatula until evenly combined.
130 g Peanut butter, 80 ml maple syrup, 30 ml Plant milk
Add flour, bourbon vanilla, baking soda and salt and continue mixing until a compact dough is formed.
95 g Flour, ¼ tbspn Bourbon vanilla, ¼ tbspn Baking soda, A strong pinch of salt
Divide into 21 equal parts á 16-17g and form into balls. The division can be done exactly with a scale or roughly by eye.
Using a small spoon (I use my portioning spoon that has a deep well) or thumb, press a well into the dough balls.
Fill each well with a hazelnut-sized amount of nut nougat cream or jam and place in the oven.
45 g Nut nougat cream
Bake for 10-12 minutes (depending on desired degree of browning). Remove from the oven and allow to cool completely.
Place remaining cookies in a resealable box and store at room temperature for up to 5 days, or in an airtight container in the refrigerator for up to 2 weeks.