Chocolate Chip Peanut Butter Drizzled Hamantaschen Cookies

Wet Ingredients
 2 eggs
 ½ cup maple syrup
 ¼ cup liquid coconut oil
 1 tsp pure vanilla extract
Dry Ingredients
 2 cups almond flour
 ½ cup whole wheat pastry flour, plus more for rolling out the dough
  cup arrowroot flour
 1 tsp baking soda
 ½ tsp salt
 1 tsp cinnamon
 ¾ tsp nutmeg
For the filling/decorating
 Mini chocolate chips
 Peanut butter for drizzle

1

In a medium sized bowl, whisk together the wet ingredients (eggs, maple syrup, coconut oil, and vanilla extract) until smooth.

2

Add in the three flours, baking soda, salt, cinnamon, and nutmeg. Stir until well combined. (Your can also use a dough blade in a food processor)

3

Although we didn't follow this step, Liv wanted me to add that she preferred we put chocolate chips in the batter itself as well as the filling. She wanted the cookies itself to have chocolate chips throughout which I agreed would be a great idea. Follow your own adventure!

4

Divide dough into 2 balls or discs and seal with plastic wrap. Chill dough in the refrigerator for at least 1 hour (preferably 2) or 30-45 minutes in the freezer (or overnight).

5

Once ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

6

Take one of the dough balls (leaving the other in the fridge so it doesn't warm too quickly which makes it difficult to roll) and place it on a large sheet of parchment paper that’s been dusted with a good amount of whole wheat pastry flour. Add another large sheet of parchment paper on top of the dough ball and then begin to roll out into a large rectangle until the dough is about 1/4th inch thick.

7

Use cups (or cookies cutters) to make circles in the dough. With a spatula, transfer the dough circle to your lined baking sheet.

8

Put a good amount of chocolate chips in the center of your circle (but if too much, it'll make the cookies unfold a bit which is sometimes the sacrifice we make for plenty of chocolate in our cookie... the proper amount is probably 1-2 tsp mini chocolate chips) and fold it into a triangle by pinching the edges to form three corners.

9

Bake for 15-18 minutes. Once cooled, drizzle with peanut butter. (If peanut butter isn't creamy enough to drizzle, add a little coconut oil)

10

**** Note that these cookies taste better once cooled in the fridge overnight so the dough can settle. This should result in a doughy soft center and a crunchy outside. Enjoy!

Ingredients

Wet Ingredients
 2 eggs
 ½ cup maple syrup
 ¼ cup liquid coconut oil
 1 tsp pure vanilla extract
Dry Ingredients
 2 cups almond flour
 ½ cup whole wheat pastry flour, plus more for rolling out the dough
  cup arrowroot flour
 1 tsp baking soda
 ½ tsp salt
 1 tsp cinnamon
 ¾ tsp nutmeg
For the filling/decorating
 Mini chocolate chips
 Peanut butter for drizzle

Directions

1

In a medium sized bowl, whisk together the wet ingredients (eggs, maple syrup, coconut oil, and vanilla extract) until smooth.

2

Add in the three flours, baking soda, salt, cinnamon, and nutmeg. Stir until well combined. (Your can also use a dough blade in a food processor)

3

Although we didn't follow this step, Liv wanted me to add that she preferred we put chocolate chips in the batter itself as well as the filling. She wanted the cookies itself to have chocolate chips throughout which I agreed would be a great idea. Follow your own adventure!

4

Divide dough into 2 balls or discs and seal with plastic wrap. Chill dough in the refrigerator for at least 1 hour (preferably 2) or 30-45 minutes in the freezer (or overnight).

5

Once ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

6

Take one of the dough balls (leaving the other in the fridge so it doesn't warm too quickly which makes it difficult to roll) and place it on a large sheet of parchment paper that’s been dusted with a good amount of whole wheat pastry flour. Add another large sheet of parchment paper on top of the dough ball and then begin to roll out into a large rectangle until the dough is about 1/4th inch thick.

7

Use cups (or cookies cutters) to make circles in the dough. With a spatula, transfer the dough circle to your lined baking sheet.

8

Put a good amount of chocolate chips in the center of your circle (but if too much, it'll make the cookies unfold a bit which is sometimes the sacrifice we make for plenty of chocolate in our cookie... the proper amount is probably 1-2 tsp mini chocolate chips) and fold it into a triangle by pinching the edges to form three corners.

9

Bake for 15-18 minutes. Once cooled, drizzle with peanut butter. (If peanut butter isn't creamy enough to drizzle, add a little coconut oil)

10

**** Note that these cookies taste better once cooled in the fridge overnight so the dough can settle. This should result in a doughy soft center and a crunchy outside. Enjoy!

Chocolate Chip Peanut Butter Drizzled Hamantaschen Cookies

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