Low-Sugar Chocolate Hazelnut Stuffed Cookies

Sink your teeth into these warm, gooey cookies that are positively oozing with velvety chocolate hazelnut goodness in every single, decadent bite. It's a low-sugar cookie that's a little sweeter, a little healthier, and a whole 'lot more delicious!

Low Sugar, Gluten-Free

Ingredients:

Cookie:
- 3 cups of flour
- 1 tsp baking powder 
- ½ cup butter
- ½ cup Pyure Baking Blend Sweetener
- 1 egg 
- 1 tsp vanilla extract

Filling:
- 1 cup Pyure Hazelnut Spread

Cocoa mix:
- 2 tbsp cocoa
- 4 tbsp granulated sugar alternative

Make the “sugar” cookie dough

1. Sift the flour and baking powder then whisk them to mix
2. In a mixer, beat the butter and Pyure Baking Blend Sweetener on medium-low speed until light and fluffy, about 4 minutes.
3. Add the egg and vanilla extract and beat on low until just combined.
4. Add the flour mixture and beat until a soft dough begins to form
5. Chill the dough for 30-60 minutes in a disc shape, wrapped in plastic wrap.

Prepare the Hazelnut filling

1. Create 24 dollops of filling by spooning or piping the Hazelnut filling onto a baking sheet lined with parchment paper.
2. Place the baking sheet in the freezer and let chill until solid, 30-60 minutes.

Filling the Cookies

1. Divide the chilled dough into 24 equal balls, each weighing 30 grams or 1.5 tablespoons and flatten.
2. Take the chilled Hazelnut spread out of the freezer, fold the cookie dough around the spread to form a round and sealed ball. 
3. Optional: Toss in a mixture on cocoa powders and granulated sugar alternative
4. Place the cookies back in the fridge for 15-30 minutes to firm up before baking. 
5. Preheat the oven to 350°F.
6. Bake for 13-15 minutes.