Hi, My name’s Stacey and I’m a Nutella-holic. Phew, I said it. But I feel like there’s something else I need to get off my chest while I’m at it. I have a “tendency” to consume said Nutella with a spoon (*ahem or just my finger), straight from the jar, generally in the pantry (where my son won’t see me!). Given this delicious addiction that I just can’t seem to kick, I thought it best I find another “constructive” thing to do with Nutella. You know, like turn them into Nutella Cookies!
Now I don’t actually know what it is about eating Nutella straight out of the jar, it just feels more satisfying that way I guess. Like eating an entire family block of chocolate or polishing off a bottle of wine on your own. It just makes the whole experience more enjoyable. Well, that is until I tried eating it in cookie form…
Gluten Free Nutella cookies for the win!
I was inspired to make these bad boys by a beautiful book series I read years ago. The feisty female protagonist would make batch after batch of Nutella cookies because it cured all things. (and don’t we know it!) So I knew I had to try my hand at them as well. We just won’t talk about the fact that it took me several years to actually get around to it. Now I just wished I’d conquered them earlier, I’ve been missing out all this time!!
The funny thing is there are dozens of recipes for Nutella cookies all over the web and I swear I’ve tried them all. But they honestly just taste like standard double chocolate chip cookies, which are awesome, don’t get me wrong. But really what’s the point?! I want that Nutellary goodness, I want chewy, I want deliciousness. I want to not be able to stop at one…. or nine. It was through the use of hazelnut meal that I truly brought these cookies to life. It intensified the hazelnut flavour and turned these cookies from average to truly delectable!I feel it's my civic duty to create Nutella cookies. The world needs them.Click To Tweet
Now I know not everyone is a fan of chilling cookies before they bake them, but it really does help solidify the goodness that are these. Especially since I needed the MAXIMUM level of Nutella in them and I didn’t want to have to remove any of the other “good stuff” like sugar and butter.
I also wanted them to be thin and chewy as I don’t dig those puffy biscuit creations overly much. I like a consistency that resembles Subway cookies (from what I remember) and I wanted a gooey Nutella center.
The key to getting a soft chewy cookie like this is not using the Nutella as a butter replacement or any of the other concepts I’ve read. I essentially treated it as an extra, like I do peanut butter in my peanut butter & chocolate chip cookies. Also Nutella is like a lot of natural nut butters in that it is actually fairly oily and often the oil will separate and sit on top of the jar. The best thing to do is to get a butter knife into your jar of Nutella prior to baking and give it a righteous swirl. Really give it a good mix and get those oils back in their place. Then continue as normal. Chilling the balls of choc-hazelnutty goodness prior to a quick stint in the oven just helps set the ingredients even more.
And wollah. Perfect Nutella cookie goodness. I can honestly say I’ve not met a single person who can deny these… or stop at one. Just ask my hubby’s work friends 😉
So enough nattering, let’s get into the baking!Spread love as thick as you would Nutella!Click To Tweet
Gluten Free Nutella Cookies
- 100 grams Unsalted Butter room temperature
- 1/2 cup Caster Sugar
- 1/2 cup Brown Sugar just a scant 1/2 cup
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 cup Nutella + extra for topping each cookie
- 1/4 cup Gluten Free Plain Flour + 1 extra Tbsp
- 1 3/4 cup Hazelnut Meal
- 1 tsp Gluten Free Baking Powder
- 150 grams Dark Chocolate Nestle brand are the best and gluten free
- Preheat your oven to 200 Degrees Celsius and line two trays with baking paper.
- In a large bowl (with hand beaters) beat the butter and sugars together until they're light and fluffy. Add the vanilla extract and beat again. Follow with the egg and beat thoroughly until well incorporated.
- Add Nutella to the bowl an beat again until you have a chocolate mousse type consistency.
- Place the flour, hazelnut meal and baking powder in, mix with a spoon until well combined. Add the chocolate chip bits and stir. The mixture will be slightly sticky but easily rolled into balls. `
- Take large teaspoon fulls of the cookie dough and roll roughly into rounds before placing onto the prepared tray. Be sure to give each cookie quite a bit of room as they will spread to nearly 10cm in diameter. Place the tray of cookie dough balls into the fridge for 20 minutes.
- Once chilled, remove from the fridge and push a finger down into each cookie to create a small dip. Spoon a dob of extra nutella into each of these, before placing into your hot oven for 10-12 minutes.
- Cookies will be done when the edges start to darken and crisp up. Remove from the oven and allow to cool for 5 minutes prior to transferring to a wire rack to cool fully.
- Now enjoy with a glass of cold milk and just try and stop at one!!
- The hazelnut meal is key to making these cookies keep that hazelnutty Nutella taste we all love. I don't recommend making them with pure gluten free flour and no meal, not only does it create a standard chocolate cookie which is honestly a bit boring, but the texture changes drastically.
- Don't stress - Nutella is Gluten Free already!
- Dark chocolate chips give a nice contrast against the milk choc-hazelnut flavours of these cookies. A sprinkle of sea salt over the top also takes them to the next level!
- Chilling the cookie dough prior to popping into the oven does make a difference to your finished product and I don't recommend trying them without.
Are you a die-hard Nutella Cookie addict like me? Let me know in the comments below! Don’t forget to share this amazing recipe with your friends while you’re at it!