Description
Vegan “cookie corners” (Nussecken)! These tasty triangles are made with oat and almond flour, SunButter, jam, hazelnuts, and dark chocolate.
Ingredients
Shortbread Crust Layer
- 1 ¼ cup gluten-free oat flour
- 1 cup superfine almond flour
- ⅓ cup coconut sugar
- 4 TBSP Organic SunButter
- 4–8 TBSP cold filtered water
Jam Layer
- 1/2 cup your favorite jam
Nut Layer
- 2 cups very finely chopped hazelnuts
- ½ cup Organic SunButter
- Heaping 1/2 cup coconut sugar
- ~1/2 cup cold filtered water
Chocolate Layer
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Knead all the ingredients for the shortbread crust into a pliable dough. Add cold filtered water in 1 TBSP increments so that the crust sticks together. Spread the dough onto the parchment lined baking sheet.
- Spread the jam on top of the shortbread crust in an even layer.
- To make the nut layer, mix the chopped nuts, SunButter, sugar, and filtered water together in a bowl until it’s well-combined.
- Spread the nut layer on top of the jam in an even layer.
- Bake the cookie corners in the oven for 35-40 minutes, or until a toothpick inserted comes out clean and they’re slightly browned on top.
- Let the cookie corners cool completely before cutting into squares and then triangles.
- Melt the dark chocolate in a large saucepan on the stovetop over medium low heat until it’s totally liquified. Drizzle dark chocolate on the corners and place the cookie corners on a wire rack for the chocolate to set.
- Once the chocolate is hardened, enjoy them immediately! Store the leftovers cookie corners in an airtight container in the refrigerator for up to 1 week and freeze for longterm storage.
Notes
Recipe adapted from VE Eat Cook Bake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free