CHURRO COOKIES

BEST FOR

Makes 25+ cookies

INGREDIENTS

  • ¾ cup sugar

  • ¼ cup brown sugar

  • 1 cup vegetable oil

  • ½ tsp salt

  • 2 cups flour

  • 1 cup coconut flour

  •  1 tsp baking powder

  • 3 eggs

  • 1 tbsp vanilla

  • ½ tbsp maple syrup

  • Cinnamon/ Sugar mixture

  • 1 tbsp chocolate hazelnut spread (Nutella)

  • 1 tbsp butter

  • Approx. 6 ounces Mexican chocolate

  • ½ cup dulce de leche

DIRECTIONS

  1. Preheat oven to 350°F.

  2. In a mixer, combine sugars and oil; add eggs, vanilla and maple syrup.

  3. Stir in flours, salt and baking powder, mix until smooth.

  4. Mold into 3 loaves on a lightly greased cookie sheet, and sprinkle cinnamon/sugar overtop.

  5. Bake for 20 mins.

  6. Take out of oven and slice loaves into pieces approx. 1 inch thickness.

  7. Turn slices on their sides, resprinkle again with cinnamon sugar, and put back in the oven for another 20 min. 

  8. Take out of oven again, rotate again to coat the other side and toast for another 5 min.

  9. Stir chocolate, butter, dulce de leche and nutella in top of double boiler set over simmering water until melted and smooth. Remove from over water

  10. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

  11. Take cookies out and drizzle dulce de leche/ chocolate mixture over top (or use for dipping!) Sprinkle any extra cinnamon/ sugar over top. 

     

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