Nutty Blossom Cookies
[Vegan]

For the Nutella:

1. Blend all in a food processor until smooth and set aside. (You may add more milk and maple syrup for the leftover Nutella if you like. However, make sure the consistency is thick as possible for the cookies. It is not easy to blend it but do your best. Although, it depends on your blender).

For the Cookies:

1. Preheat the oven to 350°F (175°C).
2. Add coconut oil, maple syrup, coconut sugar and vanilla extract into a large bowl and mix well.
3. Gradually add rest of the ingredients while mixing.
4. Arrange cupcake liners on the baking sheet.
5. Using a mini-ice cream scoop or spoon out cookie dough and mold a ball with your hands.
6. Place each ball in the middle of a cupcake liner. The cupcake liner helps the cookie dough remain within equal diameter for each cookie.
7. Bake for 5 to 10 minutes.
8. Soon as you remove them from oven, make a dint in each cookie with your finger and let them cool down.
9. By using a piping bag and medium size tip, make small swirls with your Wholesome Nuttela on a tray or plate.
10. Refrigerate for 2 to 3 hours or if you are in hurry, you may place it into a freezer for 30 minutes.
11. Remove your cookies from the cupcake liners. You may brush off the crusty edges to make them nice and smooth.
12. Arrange them on your working surface lined with parchment paper.
13. Scoop each swirl by using a pointy knife and transfer it to the center of each cookie.
14. You can serve immediately.