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.
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!