"NUTELLA" COOKIE DOUGH (OR COOKIES)
/I first made this super tasty edible double chocolate hazelnut cookie dough for World Nutella Day. Not sure who comes up with all these food holidays, but this is one I would be happy to celebrate every week!
Good news is, “Nutella” Cookie Dough is so nutritious that you don’t need an excuse to eat it. It’s packed with healthy fats, fibre, and protein, and is vegan, gluten-free, paleo & keto-friendly, too! Enjoy it straight up, add it to your smoothie or yogurt bowl, roll it into protein balls, or bake it into cookies (below)!
Edible “Nutella” Cookie Dough
Ingredients:
1 cup hazelnut flour (or finely ground hazelnuts)
1 cup cashew butter (I like Artisana)
2 scoops Nuzest Clean Lean Rich Chocolate or Smooth Vanilla protein powder
1/2 cup or more Lakanto Golden sugar-free monk fruit sweetener (non-keto can substitute coconut sugar), adjusted to taste
1/3 cup unsweetened cashew or hazelnut milk, adjusted to desired consistency
1/4 cup Giddy Yo raw cacao powder
1/4 tsp salt
1/2 cup or more sugar-free chocolate chips or Enjoy Life vegan chocolate chunks (non-keto), adjusted to taste
Directions:
Put hazelnut flour, cashew butter, protein powder, sweetener, milk, cacao powder, and salt into a food processor container. Note: This can also be made in bowl with a hand mixer.
Blend well, scraping the sides and bottom with a rubber spatula as needed. Add almond milk, one tablespoon at a time, and pulse-blend until a uniform cookie dough-like consistency is achieved. Adjust sweetener to taste.
Fold in chocolate chips or chunks. Chill before serving.
Enjoy as is, roll into protein balls, or bake into cookies (below). “Nutella” Cookie Dough can be stored in an airtight container in the fridge for a week or frozen for up to two months.
“Nutella” Cookies
Ingredients for 12 to 15 cookies:
edible cookie dough (recipe above)
2 pasture-raised eggs or 2 Neat Foods vegan eggs (2 Tbsp of egg replacer plus 1/4 cup water) or 2 flax eggs (2 Tbsp ground flax and 5 Tbsp warm water)
1 tsp baking soda
flaked sea salt for topping (optional)
Directions:
Preheat oven to 350F and line baking sheet with parchment.
If making vegan cookies, mix egg replacer or ground flax with water and allow to sit for 10 minutes until a gloopy egg-like consistency is achieved.
Add baking soda and eggs or vegan eggs to cookie dough mixture and stir until well incorporated.
Using a spoon, scoop out balls of sticky dough and place on prepared baking sheet. Flatten slightly with a fork. Sprinkle with flaked sea salt (optional but highly recommended!) and bake for 10 to 12 minutes.
Cool on pan for 10 minutes then remove to a wire rack to finish cooling.
“Nutella” cookies can be stored in an airtight container in the fridge for a week or frozen for up to 2 months.
