CHURRO COOKIES
BEST FOR
Makes 25+ cookies
INGREDIENTS
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¾ cup sugar
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¼ cup brown sugar
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1 cup vegetable oil
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½ tsp salt
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2 cups flour
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1 cup coconut flour
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1 tsp baking powder
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3 eggs
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1 tbsp vanilla
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½ tbsp maple syrup
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Cinnamon/ Sugar mixture
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1 tbsp chocolate hazelnut spread (Nutella)
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1 tbsp butter
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Approx. 6 ounces Mexican chocolate
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½ cup dulce de leche
DIRECTIONS
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Preheat oven to 350°F.
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In a mixer, combine sugars and oil; add eggs, vanilla and maple syrup.
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Stir in flours, salt and baking powder, mix until smooth.
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Mold into 3 loaves on a lightly greased cookie sheet, and sprinkle cinnamon/sugar overtop.
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Bake for 20 mins.
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Take out of oven and slice loaves into pieces approx. 1 inch thickness.
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Turn slices on their sides, resprinkle again with cinnamon sugar, and put back in the oven for another 20 min.
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Take out of oven again, rotate again to coat the other side and toast for another 5 min.
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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
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Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.
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Take cookies out and drizzle dulce de leche/ chocolate mixture over top (or use for dipping!) Sprinkle any extra cinnamon/ sugar over top.