

Healthy Nucolato-Filled Cookies
INGREDIENTS
- 1 cup oat flour
- 1/3 cup peanut butter
- 1/3 cup unsweetened maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg
- 4 tablespoons coconut flour
- 2 tablespoons sweetener (such as monk fruit)
- 1 teaspoon vanilla extract
- 1 tablespoon baking soda
- Chocolate chips (optional, for mixing into the dough)
- Nucolato spread (for filling)
STEPS
- Preheat your oven to 350°F (175°C).
- Place your Nucolato spread in the freezer for approximately 15 minutes, or until it reaches a firm consistency. This will make it easier to handle for the filling.
- In a large bowl, whisk the egg.
- Add the oat flour, peanut butter, unsweetened maple syrup, melted coconut oil, coconut flour, sweetener, vanilla extract, and baking soda to the bowl with the egg. Mix everything thoroughly with a silicone spatula until well combined.
- If desired, fold in the chocolate chips into the cookie dough.
- Scoop out about a tablespoon of the cookie dough and flatten it slightly in your palm. Create a small indentation in the center.
- Place approximately one teaspoon of the frozen Nucolato into the indentation.
- Carefully cover the Nucolato with another tablespoon of cookie dough. Gently roll the dough into a ball with your hands, ensuring the Nucolato filling is completely enclosed in the center.
- Arrange the raw cookie balls on a baking sheet lined with parchment paper.
- Refrigerate the cookie balls for 30 minutes. This step helps them become "plumpier" and maintain their shape during baking.
- Bake your cookies at 350°F (175°C) for 10 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.