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

1. Preheat your oven to 350°F (175°C).
2. 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.
3. In a large bowl, whisk the egg.
4. 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.
5. If desired, fold in the chocolate chips into the cookie dough.
6. Scoop out about a tablespoon of the cookie dough and flatten it slightly in your palm. Create a small indentation in the center.
7. Place approximately one teaspoon of the frozen Nucolato into the indentation.
8. 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.
9. Arrange the raw cookie balls on a baking sheet lined with parchment paper.
10. Refrigerate the cookie balls for 30 minutes. This step helps them become "plumpier" and maintain their shape during baking.
11. Bake your cookies at 350°F (175°C) for 10 minutes.
12. 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.