Nutella…good old fashioned nutella. It takes me back to my childhood. And if you grew up anything like I did, you ate it with a spoon straight out of the jar. These days, I try to create healthier versions of all my childhood favorites. And lucky for us, there are some fantastic hazelnut butters on the market that are a little “cleaner” that your traditional Nutella.
But don’t get me wrong. I don’t think any foods are off limits, so if you want to use the classic Nutella to make these cookies, DO IT! I am lucky to live in the Bay Area, where I’ve found some hazelnut spreads that taste exactly like nutella, but don’t contain dairy, like this one. And this one. Both of which are palm oil free too.
Now that we got that out of the way, let’s talk about these cookies and why you should make them. If you need one reason, it is the simplicity! These cookies require only 5 ingredients and either a blender or a bowl, which means minimal mess. And unlike some of my other cookie recipes, you don’t even need to let the dough chill to get a perfect result.
And finally, they are so incredibly chewy, gooey, and chocolatey, this recipe is going to become your most favorite cookie recipe ever!
As far as the flours go, I have only tested this recipe with oat flour and almond flour. But I have a hunch that any flour will work, in the same ratio. How do I know? Because it does with my Life Changing Tahini Chocolate Chip Cookie recipe, and the base for this recipe is similar. So get to it and let me know.
Ingredients
- ¾ cup hazelnut spread of choice, I recommend this one, it’s dairy free
- 1 cup gluten free rolled oats or almond flour
- 1 egg, or 1 flax egg
- ½ cup dairy free chocolate chips
- ½ tsp vanilla extract
- Pinch sea salt
Instructions
- Preheat oven to 350.
- If you are using the rolled oats as the flour base, add them into a blender and grind until a flour form.
- Next, add the remaining ingredients to the blender, except for the chocolate chips.
- Blend until just incorporated.
- Next, transfer contents to a bowl.
- The dough will be very sticky and that’s ok!
- Add chocolate chips to the bowl and mix to incorporate.
- **If you are using almond flour instead of oat flour, just combine all of the ingredients in a bowl; there is no need to use the blender.
- Use a cookie scoop to form eight cookies and line them up on a parchment lined baking sheet.
- If you use your hands, the dough will be sticky, so just make sure to wet your hands with water in between rolling each ball.
- Bake for 9-10 minutes.
- Remove from oven.
- Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
LOVE THESE COOKIES! Taste almost like a brownie cookie when they are warm. Not too sweet and super gooey. Will make again.
YAY! I am so happy to hear! They are one of my favorites as well!
This was super easy and amazingly good! Used a smaller scoop, doubled the recipe, Cooked for 8 minutes and ended up with 3 dozen!