stuffed cookie >>> sad empty cookie . level up your cookie game with these chocolate stuffed dreidel sugar cookies for Chanukah!š«. we even made these egg-less (vegan + gf too!) so our kids could inevitably lick the bowl š„£
1/4 cup Coconut Oil
1/4 cup Pure Maple Syrup
1 1/2 tsp Vanilla Extract
1 1/2 cup Almond Flour
1/2 cups Gluten-Free Rolled OatsAdd to a blender to make oat flour
1/4 cup CornstarchCan also sub with tapioca or arrowroot starch
1 tsp Sea Salt
1/2 tsp Baking Powder
10 oz White Chocolate
Melt with 1 tsp coconut oil
1 cup Chocolate Gems - Unreal
1Preheat your oven to 350F and line a baking sheet with parchment paper.
2In a large bowl, mix together your melted coconut oil, pure maple syrup, and vanilla extract.
3Pour in your almond flour, oat flour, cornstarch, salt, and baking powder.
4Mix until a dough forms. Put in the fridge or freezer for 30 min so itās easier to work with the dough.
5Lay your dough on a silicone baking mat and roll out with a rolling pin until 1/4-inch thick. Using a dreidel cookie cutter, press down on the dough and carve out dreidel shapes. Place them on your parchment lined baking sheet and continue the process of rolling out your dough and cutting out dreidels until all the dough is used up. For half the cookies, use a smaller circle shaped cookie cutter to cut out a hole where the chocolate gems will go but wait to add them.
6Bake for 10-15 minutes or until your cookies are slightly golden. Set aside to cool.
7Once cooled, dip the cookies into melted white chocolate. Add a cookie with a hole on top of a whole cookie. Add chocolate gems to the center and pop in the fridge for 15 minutes for the chocolate to harden. Enjoy!
Ingredients
1/4 cup Coconut Oil
1/4 cup Pure Maple Syrup
1 1/2 tsp Vanilla Extract
1 1/2 cup Almond Flour
1/2 cups Gluten-Free Rolled OatsAdd to a blender to make oat flour
1/4 cup CornstarchCan also sub with tapioca or arrowroot starch
1 tsp Sea Salt
1/2 tsp Baking Powder
10 oz White Chocolate
Melt with 1 tsp coconut oil
1 cup Chocolate Gems - Unreal
Directions
1Preheat your oven to 350F and line a baking sheet with parchment paper.
2In a large bowl, mix together your melted coconut oil, pure maple syrup, and vanilla extract.
3Pour in your almond flour, oat flour, cornstarch, salt, and baking powder.
4Mix until a dough forms. Put in the fridge or freezer for 30 min so itās easier to work with the dough.
5Lay your dough on a silicone baking mat and roll out with a rolling pin until 1/4-inch thick. Using a dreidel cookie cutter, press down on the dough and carve out dreidel shapes. Place them on your parchment lined baking sheet and continue the process of rolling out your dough and cutting out dreidels until all the dough is used up. For half the cookies, use a smaller circle shaped cookie cutter to cut out a hole where the chocolate gems will go but wait to add them.
6Bake for 10-15 minutes or until your cookies are slightly golden. Set aside to cool.
7Once cooled, dip the cookies into melted white chocolate. Add a cookie with a hole on top of a whole cookie. Add chocolate gems to the center and pop in the fridge for 15 minutes for the chocolate to harden. Enjoy!
Discover more from LivLaughCook
Subscribe to get the latest posts sent to your email.
