These nutty little Gluten Free Hazelnut Nutella Cookies lovelies are filled with a pocket of Nutella, coated in chopped hazelnuts, and then topped with another drizzle of Nutella.
Hmmm how could I improve a Nutella cookie?
Perhaps by adding some additional chocolate and hazelnuts?
Oh yes!!
I should really buy some shares in that company. I go through enough jars to be too ashamed to tell you the exact number….
Even better, these Gluten Free Hazelnut Nutella Cookies are gluten free. Made with a combination of ground almonds and oat flour, they’re soft with a slight crumbly texture. I made a batch of these today, and now I’m sitting at my laptop at 9.30pm, and there are no cookies left. I sent a couple home with my gluten intolerant mother-in-law, but the rest were gobbled up in no time by me and my gluten tolerant family.
Be prepared for nutty chocolate hands, as they’re a little messy to make. The chilled cookie dough is stickier than your normal cookie dough. This means it’s easier to get the dough to mould around the Nutella though.
I think I may have to make another batch to see us through tomorrow!
The Gluten Free Hazelnut Nutella Cookies Recipe:
Gluten Free Hazelnut Nutella Cookies
Ingredients
- 65 g softened unsalted butter
- 65 g golden caster sugar
- 1 large egg
- 1/4 tsp almond extract
- 75 g oat flour
- 50 g ground almonds
- 20 g cocoa powder check it's gluten free, as not all brands are
- 4 tbsp chopped roasted hazelnuts
- 5 tsp Nutella plus another 2 tbsp. for decorating the cookies
Instructions
- Cream the butter and sugar in a large bowl until well mixed. Add in the egg and almond extract and stir to combine. Add in the oat flour, ground almonds and cocoa powder and mix with a wooden spoon. Cover the bowl in clingfilm and refrigerate for 90-120 minutes.
- Pre-heat your oven to 170c and line two baking trays with silicone baking mats or baking parchment. Put to one side. Pour out the chopped hazelnuts onto a plate.
- Take the cookie dough out of the fridge and scoop out a heaped tsp (approx. 25g). Roll into a ball, then flatten in your hands. Pat your hand into the hazelnuts on the plate so they cover one side. Turn the dough over, and drop 1/2 a tsp of Nutella in the middle. Wrap the cookie dough around the Nutella and seal the edges so you form a ball. Sprinkle on a few more chopped hazelnuts so it's nicely covered. Place onto the baking tray and repeat until you use up all of the cookie dough. You should get approx. 10 cookies altogether. Place in the oven for 10 minutes.
- Take out of the oven and leave to cool on the baking tray for 10 minutes before moving to a cooling rack to cool further. You can drizzle or pipe on the remaining Nutella whilst the cookies are still a little warm.
Recipe Notes
Nutritional Information
Kath says
March 20, 2018 at 10:18 amLove you recipe tip that they are better eaten the same day, it would be rude not to follow your advice😊
Beth Neels says
February 21, 2017 at 8:36 pmThey look so amazing! I have a hard time find hazelnuts around here, sadly, they are my favorite!
Danielle | Krafted Koch says
September 1, 2014 at 1:51 amThese look phenomenal but very dangerous! lol
Nicky Corbishley says
September 1, 2014 at 9:55 amoh they are! No matter how much Nutella I buy, I always seem to have only one almost empty jar of it left in my cupboard. No idea why………
Olivia says
August 21, 2014 at 7:30 amHi, I found this on foodgawker and was hoping I could get your permission to post it on my instagram page (@foodie_recipes) as it looks so good! I will tag you in the photo and put your ig name, website address and twitter name on the post so everybody knows it is yours! Hope this is okay as I would love to share this! Thanks, Olivia x
Nicky Corbishley says
August 22, 2014 at 9:13 amHi Olivia,
So long as you link back to my recipe then that’s fine. Thanks for coming to check out my blog 🙂
amallia says
August 20, 2014 at 10:26 amwow the cookies looks so tempting. Nice pictures!
Nicky Corbishley says
August 20, 2014 at 2:20 pmThanks Amallia 🙂
Traditionally Modern Food says
August 20, 2014 at 4:20 amYummy
lapetitepaniere says
August 20, 2014 at 4:08 amThey look so good Nicky 🙂
Nicky Corbishley says
August 20, 2014 at 2:21 pmThanks Linda 🙂
Ahu Shahrabani says
August 20, 2014 at 12:47 amThese look amazing! I am also gluten tolerant and recently tried a GF cookie recipe that was incredible – i almost felt guilty eating them all – almost! 🙂
Nicky Corbishley says
August 20, 2014 at 2:23 pmHa ha, I was eating them thinking ‘well they must be a bit good for me – they’ve got oat flour and nuts in’. We musn’t feel guilty Ahu, it’s all in the name of research…….
[email protected] and Brown Sugar says
August 20, 2014 at 12:29 amNicky, these look amazing! I am with you… I should buy stock in Nutella 🙂
Nicky Corbishley says
August 20, 2014 at 2:26 pmI used to buy the small jars that look like drink glasses – I even managed to build up a set of Nutella glasses 🙂
I’ve stopped kidding myself and just buy the large jars now. Although I was going past a pancake house the other day and saw the largest jar I’ve ever seen. I may have to hunt one down just so I can say I only had one jar of Nutella over the course of a year!