Soft Double Chocolate & Nut Butter Holiday Cookies

These indulgent chocolate cookies are such a treat for the holidays! We used nut butter in the cookie dough which makes these soft on the inside, super rich with a slight nutty taste. Topped with a delicious fresh chocolate nut butter for a double chocolate and nut butter treat . Enjoy!

INGREDIENTS

For cookies

• 2 cups all-purpose flour or gluten-free baking flour
• ½ cup Dutch cocoa powder
• ½ tsp. baking soda
• ½ tsp. baking powder
• pinch salt
• ½ cup coconut oil, melted
• ½ cup nut butter of choice made with the NutraMilk
• 1 ½ cups brown sugar
• ¼ cup plant-based milk made with the NutraMilk
• 1 chia seed 4 tablespoon water + 1 tablespoon seed
• 1 tsp. vanilla extract 

For topping

• 2/3 cup dark chocolate chips
• 1/4 cup nut butter made with the NutraMilk (I used hazelnut butter) 

For hazelnut butter

• 2 cups raw hazelnuts (270 g)
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making hazelnut butter
• Place hazelnuts and salt in the NutraMilk container.
• Press Butter cycle, set for 15-16 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Reserve ¼ cup for this recipe and store the rest for later use.
• Mix the wet ingredients in a large mixing bowl. Use a hand mixer to cream the butters and sugar into a smooth texture and encourage the sugar to dissolve.
• Add the dry ingredients - flour, cocoa powder, baking soda, baking powder and salt - to a fine mesh strainer over the wet ingredient bowl and move a spoon back in forth to encourage the powder to push through the screen.
• Mix the batter with a hand mixer until well combined but for only 1 minute or so, scrapping down the sides of the bowl as needed. Don't over mix and do not chill this batter.
• The batter will be on the dry side. Add an additional tablespoon or 2 of milk if needed to get a smooth scoopable texture.

• Use a 2-tbsp scoop to scoop batter and roll into balls. Coat them in a bowl of organic cane sugar. You will have about 16-18 balls.

• Bake for 12-13 minutes. Remove them at 12 minutes if your oven runs hot.

• Allow cookies to cool 10 minutes on the pan and transfer to cooking rack. Repeat the process until all cookies are baked.
• Melt chocolate and mix with nut butter until well-combined.
• Use a spoon to slowly pour chocolate in a circular motion on top of cookie. Top with gold décor for holidays!

• Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. 

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Green Smoothie Gourmet.