When you think of cookies, you probably think of the classic chocolate chip. Not Jackie Gebel of No Leftovers. These sweet churros are a fun take on a holiday classic, and your friends will be totally impressed with your baking skills. Get the full recipe after the jump.
What You’ll Need:
3/4 cup sugar
1/4 cup brown sugar
1 cup vegetable oil
1/2 teaspoon salt
2 cups flour
1 cup coconut flour
1 teaspoon baking powder
1 tablespoon vanilla
1/2 tablespoon maple syrup
Cinnamon Sugar Mixture
1 tablespoon chocolate hazelnut spread like Nutella
1 tablespoon butter
Approximately 6 ounces Mexican chocolate
1/2 cup dulce de leche
What to Do:
Preheat oven to 350°.
In a mixer, combine sugars and oil. Add eggs, vanilla and maple syrup.
Stir in flours, salt, and baking powder. Mix until smooth.
Mold into three loaves on a lightly greased cookie sheet, and sprinkle the cinnamon sugar overtop Bake for 20 mins.
Take out of oven and slice loaves into pieces 1-inch thick. Turn slices on their sides, re-sprinkle again with cinnamon sugar, and put back in the oven for another 20 minute.
Take out of oven again, rotate again to coat the other side, and toast for another 5 minutes.
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. Using electric mixer, beat sugar, and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.
Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Take cookies out and drizzle dulce de leche/chocolate mixture over top (or use for dipping!). Sprinkle any extra cinnamon sugar over top. Enjoy!