Nutty Blossom Cookies with homemade “Wholesome Nuttela” are delicious and chewy yet guilt free. They are great for Holiday season, but for anytime in year as well.
The NEW YEAR is around the corner and I am here with the last recipe of the 2021 which is also the last batch of cookies I made. I must say these Nutty Blossom Cookies turned out truly delicious and everybody loves them. I am always looking for new recipes with nuts, because my family, especially my older daughter is a nut lover!
The classic Blossom Cookies are actulay made with peanut butter and Hershey’s kiss. So if you proffer peanut butter, you can use it instead of almond butter. You can also use Lily’s vegan sugar free dark chocolate chips. However, making your own Wholesome Nuttela kisses worth the trouble. By the way, I misspelled Nuttela intentionally, in case you are wondering.
Anyhow, the choice is yours and you can also visit my DESSERTS page and see what else you like. I am going to take break from cookies now and make something savory. Today I am making vegan Charcuterie board, so I belter go back to the kitchen. I will do my best to share the recipe with you soon as possible.
However, in the meantime you can check Veggie Charcuterie Board I made last year. The new one will be very similar anyway.
Thank you for visiting and HAPPY NEW YEAR 2022!
NUTTY BLOSSOM COOKIES
- Blender, baking sheet, cupcake liners, mini ice cream scoop, piping bag, pointy knife.
- WHOLESOME NUTTELA
- 1 cup hazelnut butter
- ¼ cup cacao powder
- 1/3 cup Medjool dates (pitted, soaked for 15minutes in warm water and rinsed)
- ¼ cup maple syrup
- ¼ cup almond milk (add gradually as needed)
- Blend all in a food processor until smooth and set aside. (You may add more milk and maple syrup for the leftover Nuttela if you like. However, make sure the consistency is thick as possible for the cookies. It is not easy to blend it but do your best. Although, it depends on your blender),
- ½ cup unrefined coconut oil (melted above the steam in double boiler)
- ¼ cup maple syrup
- ¾ cup raw coconut sugar
- 2 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- 1 tsp baking powder
- ¼ cup of almond butter
- ¼ cup of almond flour
- ¾ cups of ground nuts (almonds, hazelnuts, pecans, or nuts of your choice)
- 1 ¼ cup of gluten free mix flour (I use Bob’s Red Mill)
- Preheat the oven to 350F, (175C)
- Add coconut oil, maple syrup, coconut sugar and vanilla extract into a large bowl and mix well.
- Gradually add rest of the ingredients while mixing.
- Arrange cupcakes liners on the baking sheet.
- Using a mini-ice cream scoop or spoon out cookie dough and mold a ball with your hands.
- Place each ball in the middle of a cupcake liner. The cupcake liner helps the cookie dough remain within equal diameter for each cookie.
- Bake for 5 to 10 minutes.
- Soon as you remove them from oven, make a dint in each cookie with your finger and let them cool down.
- By using a piping bag and medium size tip, make a small swirls with your Wholesome Nuttela on a tray or plate.
- Refrigerate for 2 to 3 hours or if you are in hurry, you may place it into a freezer for 30 minutes.
- Remove your cookies from the cupcake liners. You may brush off the crusty edges to make them nice and smooth.
- Arrange them on your working surface lined with parchment paper.
- Scoop each swirl by using pointy knife and transfer it to a centre of each cookie.
- You can serve immediately.