JANUARY’S COOKIE OF THE MONTH: NUTTY TOPPER

This cookie was one of the first cookies I ever baked.  I was quite young and thought they were very fancy.  Over the years I revised the recipe and made them vegan and gluten free.  These Nutty Toppers are so light … perfect with coffee or tea.

Preheat oven to 375 F

For the almond butter layer:   Combine vegetable shortening, almond butter, aquafaba, sugar, vanilla and water.  Beat at medium speed with electric beater until well blended.

Whisk together flour, baking soda and salt in separate bowl.

Add into almond butter mixture.  Beat at low speed until well blended.

Form almond butter layer dough into 1-inch balls.  Place 2 inches apart on lined cookie sheet.  Flatten slightly with bottom of glass.  You may need to grease the bottom of the glass to prevent cookie dough from sticking.

Combine all ingredients for chocolate layer and blend well.  Place ½ teaspoon of Chocolate Layer in each center of all flattened cookies and press pecan half in center.

Bake for 10 – 12 minutes or until edges are slightly golden brown.  Cool completely before eating.

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NUTTY TOPPER COOKIES

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 36 cookies 1x
  • Category: snack, dessert
  • Method: bake
  • Cuisine: Canadian/American

Description

This cookie was one of the first cookies I ever baked.  I was quite young and thought they were very fancy.  Over the years I revised the recipe and made them vegan and gluten free.  These Nutty Toppers are so light … perfect with coffee or tea.


Ingredients

Scale

Almond Butter Layer:

  • ¾ cup Vegetable Shortening (I use Crisco All Vegetable Shortening)
  • 1 cup smooth almond butter
  • 6 tablespoons aquafaba
  • 1 cup raw organic cane sugar
  • 1 teaspoon vanilla
  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon water

Chocolate Layer:

  • ½ cup dough from Almond Butter Layer
  • 3 tablespoons aquafaba
  • 1 tablespoon unsweetened cocoa powder
  • 36 pecan halves

Instructions

Preheat oven to 375F

For the Almond Butter Layer: 

  1. Combine vegetable shortening, almond butter, aquafaba, sugar, vanilla and water.
  2. Beat at medium speed with electric beater until well blended.
  3. Whisk together flour, baking soda and salt in separate bowl.
  4. Add into almond butter mixture.  Beat at low speed until well blended.

For Chocolate Layer:

  1. Combine all ingredients.  Blend well.
  2. Form Almond Butter Layer dough into 1-inch balls.
  3. Place 2 inches apart on lined cookie sheet.
  4. Flatten slightly with bottom of glass.  You may need to grease the bottom of the glass to prevent cookie dough from sticking.
  5. Place ½ teaspoon of Chocolate Layer in each center of all flattened cookies and press pecan half in center.
  6. Bake for 10 – 12 minutes or until edges are slightly golden brown.
  7. Cool completely before eating.

Notes

Can be frozen in sealed container or freezer bag for approximately 2 months.

Yields about 3 dozen cookies

Other delicious cookie recipes:  Christmas Thumbprint Cookie, Vegan Oatmeal Chocolate Chip Cookie, Healthy Breakfast Cookie, Sneaky Chocolate Chip Cookies, Chocolate Hazelnut Biscotti, The Deluxe Mallow Out Cookie

Keywords: vegan/gluten free cookies, easy cookies, vegan snack, gluten free snack, vegan dessert, gluten free dessert

 

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