These nutty Gluten Free Hazelnut Nutella Cookies are small, indulgent treats with a Nutella centre, a coating of chopped hazelnuts and an extra drizzle of Nutella on top.
How could I possibly improve a Nutella cookie? By adding more chocolate and hazelnuts, of course. These cookies also happen to be gluten free, made from ground almonds and oat flour for a soft yet slightly crumbly texture.
I made a batch tonight and by 9:30pm there were none left. I did send a couple home with my gluten-intolerant mother-in-law, but the rest disappeared quickly thanks to my gluten-tolerant family.
Be prepared for chocolatey, hazelnutty hands: chilled cookie dough is a little stickier than standard dough, which actually helps when wrapping it around the Nutella. These cookies are slightly messy to assemble but worth every sticky-fingered minute. I might need to bake another batch for tomorrow.
More Cookies
Need more biscuit and cookie inspiration? Try one of these ideas:
Chewy Amaretti Cookies
Nutella Cookie Bites
Gluten Free Chocolate Coconut Cookies
Easy Sugar Cookies
Banana Oat Cookies
Valentines Shortbread Cookies
The Gluten Free Hazelnut Nutella Cookies Recipe:
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Gluten Free Hazelnut Nutella Cookies
2 hrs
10 mins
2 hrs 10 mins
Ingredients
- 65 g softened unsalted butter
- 65 g golden caster sugar
- 1 large egg
- ¼ 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
Instructions
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Cream the butter and sugar in a large bowl until well combined. Add the egg and almond extract and mix. Stir in the oat flour, ground almonds and cocoa powder with a wooden spoon. Cover and chill in the refrigerator for 90–120 minutes.
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Preheat the oven to 170°C and line two baking trays with silicone mats or baking parchment. Spread the chopped hazelnuts on a plate and set aside.
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Remove the dough from the fridge. Scoop a heaped teaspoon (about 25g), roll into a ball and flatten slightly. Press one side into the chopped hazelnuts so that side is covered. Turn the dough over and place ½ tsp Nutella in the centre. Wrap the dough around the Nutella, sealing the edges to form a ball, and roll in a few more chopped hazelnuts to coat. Arrange on the baking tray and repeat with the remaining dough—you should get about 10 cookies. Bake for 10 minutes.
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Let the cookies cool on the baking tray for 10 minutes, then transfer to a wire rack to cool further. While still slightly warm, drizzle or pipe the remaining Nutella over the tops.
Notes
Nutritional information is per serving and is approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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