Ricotta Cookies With Peanut - Nutella Swirl
From jo_jo_ba 9 years agoIngredients
- 1 cup all-purpose flour shopping list
- 1 cup oat flour shopping list
- ½ tsp baking powder shopping list
- ½ tsp baking soda shopping list
- ½ tsp salt shopping list
- ¼ cup non-hydrogenated shortening shopping list
- ¼ cup sugar shopping list
- ½ cup cup-for-cup stevia (I used Pyure) shopping list
- Homemade Ener G Egg Replacer for 1 egg, prepared shopping list
- 1 tbsp vanilla shopping list
- 8 oz whole milk ricotta cheese (i.e. Richer Ricotta) shopping list
- ⅓ cup chocolate hazelnut spread (i.e. Nutella) shopping list
- ¼ cup crunchy peanut butter shopping list
- ¼ cup chopped peanuts shopping list
How to make it
- In a bowl, beat together coconut oil, sugar and Pyure together until light.
- Add egg replacer, vanilla and ricotta, beating smooth.
- Stir in flour mixture until combined.
- Roll half the dough between two sheets of waxed paper into a rectangle about ⅛” thick.
- Mix the chocolate hazelnut spread, peanut butter and peanuts together and evenly spread half the mix over the cookie dough, leaving a 1” border on one long side.
- Starting with the long side with the filling, carefully roll the dough into a cylinder.
- Roll in the waxed paper and then in foil*, place on a baking sheet and freeze until needed, at least 2 hours.
- Repeat with remaining dough and filling.
- After dough has chilled, remove it from the plastic wrap and slice into ½” thick cookies. See Photo
- Place 1″ apart on cookie sheets lined with parchment paper or silicone mats.
- Bake at 350 F for 10 minutes.
- Carefully transfer cookies to a wire rack to cool before enjoying.
Note: *If baking within a day or two (but not the same day), wrap the logs in plastic wrap and place in refrigerator for at least 12 hours and up to 48. Skip the freezing step.
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