Are you tired of gingerbread yet? Well, me neither, but still. These cookies are one of my absolute favorites to come out of my kitchen to date. I make a lot of recipes out of cookbooks and I almost always take any dessert recipe and cut the sugar right in half. I find that recipes that are tested for the “general population” are always too sweet. Well, in my recipes, you don’t have to, I’ve taken care of it for you. I believe a cookie should be lightly sweet, but still appropriate to give your kids for a light snack or for an evening treat. These cookies are amazing and in case you were looking for another use for my homemade Nutella (really, you still have some left??) here it is.
These cookies will be soft and gooey warm out of the oven, but I actually think they got better after a night in the fridge in an airtight container. They are chewy and delicious and the Nutella centers are everything. Good luck keeping your jar of Nutella around now.
- 2 Tbsp ground flaxseed (I love to use ground flaxseed as a binder in cookie recipes instead of eggs because I love to sample the dough! Plus, ground flaxseed is great for you. Win win.)
- 5 Tbsp water
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅓ cup natural, unsweetened peanut butter (mine has salt added)
- ½ cup brown sugar, lightly packed
- 1 tsp vanilla
- ½ cup unsweetened shredded coconut
- ½ cup rolled oats
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup spelt flour*
- 15 spoonfuls homemade Nutella
- Preheat your oven to 350°. Line two large baking sheets with Silpat or parchment paper.
- In a small bowl, mix together the flaxseed and water and set aside for a few minutes to thicken.
- In a medium mixing bowl, beat the butter with a mixer for about 1 minute until it is creamy. Add in the flaxseed/water mixture, peanut butter, brown sugar, and vanilla, and beat again until it is creamy and smooth. Eject the beaters and give them to your kids if you want to bank some bonus points.
- Add the coconut, oats, baking soda, baking powder, salt and flour to the bowl and stir well with a wooden spoon.
- Spoon about 2 Tbsp of dough onto the cookie sheets, leaving a few inches of space between each cookie, as these will spread while baking. Make small indents in the center.
- Bake 1 sheet at a time (it really does make a difference!) for about 13 minutes, or until very lightly golden brown on top.
- Remove the tray from the oven, and while the cookies are still warm, lightly press your fingertips or the back of a spoon into the center of each cookie to make a small well for the Nutella. Let sit on the cookie sheet for 5 minutes before transferring to a cooling rack.
- After the cookies have cooled for at least 10 minutes, take a spoonful of Nutella and drop it into the center of each cookie.
- *Note: I love using spelt flour in baking, it is a whole-grain flour (although it is wheat-free, it is not gluten-free). You can buy it in the bulk bins of health food stores or by the bag. Bob's Red Mill is a good brand. If you don't have spelt flour, you can probably substitute ½ all-purpose flour and ½ whole wheat flour.
My sister and I always joke that we have lost all heat sensitivity in our fingertips from years of waitressing and grabbing screaming hot plates out from under heat lamps. If you haven’t had this luxury, you might want to use the spoon to make the Nutella pockets. I highly recommend eating one of these cookies warm, with the Nutella dripping down the sides of the cookie, and then refrigerating the rest in a glass airtight container. The cookie will stay chewy but the Nutella will firm up and become solid which does make them a little more tidy to eat, if you care about that sort of thing.