“Nougat Bamba” Cookies. image: Essy Roz
“Nougat Bamba” Cookies. image: Essy Roz
“Nougat Bamba” cookies,
And no, it’s not an advertisement, it’s just a huge love of mine.
Bamba,
The most Istraeli snack out there,
There isn’t one child in Israel that doesn’t recognize the bag from a distance.
The noise it makes,
Its smell,
The fun it brings.
Bamba is an Isareli identity.
It’s being either an orange bamba or blue bamba type of person.
It’s enjoying the bamba crumbs on your chicks and your shirt.
It’s licking all your fingers one by one after they were all covered with bamba crumbs.
I have a strong love for bamba,
It brings back sweet childhood moments and a lot of joy to my heart.
Bamba nougat is bamba’s indulging sister,
Especially indulging if I was chilled and eaten in an evening filled with friends and happiness.
This time especially for my one and only birthday, my Israel:)
I decided to create a healthy and gorgeous version for the classic nougat bamba bag.
Insaneee nougat bamba cookies,
Their cookie dough is so tasty and resembles nougat bamba it’ll make you lose your mind.
Post baking they look exactly the same as bamba, they have dimples filled with rich and indulging chocolate and when everything comes together into one bite the feeling is insane.
Weather you’re doing a BBQ or celebrating in any other way,
My cookies will make everything seem happier.
They’re vegan,
They’re gluten free,
There’s no added sugar in them other than the sugar inside the chocolate.
And the most amazing part is that it takes less than 15 minutes to make, including baking time in the oven 🙂
Marvelous right?!?!
So I’ve chose to celebrate to my country, Israel,
With smiling cheeks stuffed with good bamba crumbs,
With an Israeli childhood that nothing compares to,
And a lot of zionism and joy in my heart
Cuz I have no other country!
Happy birthday my beautiful Israel.
There is no and never will be another one like you, thank you for being fascinating, interesting and filled with wonderful culinary edventures 🙂
Tasty and happy independence days to us all 🙂
“Nougat Bamba” Cookies. image: Essy Roz
“Nougat Bamba” Cookies. image: Essy Roz
“Nougat Bamba” Cookies. image: Essy Roz
“Nougat Bamba” Cookies
Ingredients: suitable for between 12-15 cookies
- ½ cup natural peanut butter (For alternatives, have a look at “A little extra From Me”)
- ⅓ cup maple syrup
- 1 cup oat flour (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
- Pinch of salt
Chocolate filling:
- 100g dark chocolate. I recommend 60% cocoa
- 2 tablespoons peanut butter
- 1 tablespoon non-dairy milk
- Pinch of salt
Steps:
- Preheat the oven to 355°F (180°C) on turbo mode, and line a baking pan with parchment paper.
- In a mixing bowl add peanut butter, maple syrup, salt, oat flour, and baking powder and mix until forming a sticky mixture. Let the mixture rest for about 5 minutes so that the oat will swell a little which will make the mixture easy to work with. In case the mixture gets too sticky and moist add 2-3 tablespoons of flour and stir. (The flour will need to rest no matter the kind).
- Get your hands a little wet and create flat rounds of dough out of the mixture, place them in the baking pan and press your thumbs against the center of the rounds to create little dimples.
- Put in the oven and bake for between 3-7 minutes. Check the cookies after 5 minutes they should appear dry and a little cracked.
- Take them out of the oven and let them cool for a little.
And now let’s make the chocolate mixture –
- In a mixing bowl put the chocolate and the non-dairy milk and melt in the microwave in pulses of 30 seconds each time until receiving smooth and completely melted chocolate.
- Add peanut butter and salt and mix until forming a sticky and steady mixture.
- Using two teaspoons fill the dimples in the baked bamba. I recommend scooping the chocolate from one teaspoon into the cookie using another teaspoon while making round movements. The suitable amount for each cookie is about ½ teaspoon.
Wear your biggest smile, and serve the cookie with great joy:)
A little extra from me:
- Can be kept in a sealed box in the fridge for up to 3 days. Note that the texture of the cookies slightly changes in the fridge, I recommend keeping them in a sealed box on the counter for two days.
- Peanut butter can be substituted for almond butter.
- Oat flour can be substituted for almond flour / coconut flour. The best version of these cookies is the one containing oat flour.
- Click here to see how to grind oat flour at home.
- Out of the chocolate leftovers (There isn’t too much, but some is left) you can make small chocolate rounds or just eat straight out of the bowl.
How to grind oatmeal at home 🙂
“Nougat Bamba” Cookies before baking. image: Essy Roz
“Nougat Bamba” Cookies after baking. image: Essy Roz
“Nougat Bamba” Cookies. image: Essy Roz
“Nougat Bamba” Cookies. image: Essy Roz
“Nougat Bamba” Cookies. image: Essy Roz
No Comments