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.
Perhaps by adding some additional chocolate and hazelnuts?
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:
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.
These cookies are best eaten on the same day or the following day so long as they're wrapped and placed in a sealed container.
Nutritional Information is per serving.