Quantcast
Search the Site

Gluten Free Nutella Cookies

Gluten Free Nutella Cookies

Chewy gluten free Nutella cookies have a delicate crunch on the outside, and a soft and tender inside. Rich and chocolatey, they’re just right for making the perfect ice cream sandwiches.

Chewy gluten free Nutella cookies have a delicate crunch on the outside, and a soft and tender inside. Rich and chocolatey, they're just right for making the perfect ice cream sandwiches.

Before we get started on all the ways I’ve made and loved these Nutella cookies, I have to make a confession. I don’t adore Nutella. You won’t find me eating it by the spoonful, or indulging in a Nutella and peanut butter sandwich or anything. It’s just not my thing, not like that.

But these chewy gluten free Nutella cookies? They’re another matter entirely.

Chewy gluten free Nutella cookies have a delicate crunch on the outside, and a soft and tender inside. Rich and chocolatey, they're just right for making the perfect ice cream sandwiches.

When I first published this recipe, way way back in 2012 (!), I made the cookies with a bit more butter, and they were quite thin and chewy. Now, they’re a bit thicker, since it makes for a more substantial cookie. That means that the dough is easier to handle, and the cookies more reliable. They won’t crack when you stack them or pile them, once cool, into a zip-top bag and stash them in the refrigerator or freezer.

Chewy gluten free Nutella cookies have a delicate crunch on the outside, and a soft and tender inside. Rich and chocolatey, they're just right for making the perfect ice cream sandwiches.

The eggs in the batter behave somewhat like eggs do in brownies, when they make that thin, crackled layer on top. It’s actually the egg whites creating something of a meringue on top, and it’s almost crunchy. But when you bite in to these hazelnut-chocolate cookies? Pure chewy cookie perfection.

Chewy gluten free Nutella cookies have a delicate crunch on the outside, and a soft and tender inside. Rich and chocolatey, they're just right for making the perfect ice cream sandwiches.

Some tips on homemade ice cream sandwiches:

  • The secret to a perfect ice cream sandwich is a chewy cookie. If you use a crispy cookie, which is one of my favorite things in this world, it will splinter when you bite into the sandwich. Commercial ice cream sandwich manufacturers may use crispy cookies, but that’s only because they know that the cookies will soften by virtue of being so close to the ice cream in transit.
  • If you’re planning to eat the sandwiches right away, keep the baked and cooled cookies in the freezer along with the ice cream until right before assembly. That way, they will be in temperature harmony, perfect for biting.
  • If you’re planning to store the sandwiches already assembled, keep the cookies at room temperature, assemble, wrap tightly and store in the freezer. If your freezer tends to run a bit too cold, allow the sandwiches to sit at room temperature, still wrapped, for about 5 minutes before serving.
  • Check out some more chewy cookies for ice cream sandwiches.
Share on FacebookShare on YummlyTweet about this on TwitterPin on Pinterest
Prep time: Cook time: Yield: 24 cookies

Ingredients

2 cups (280 g) all purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

1 cup (218 g) packed light brown sugar

3 tablespoons (42 g) unsalted butter

1/2 cup (148 g) Nutella (or equivalent) hazelnut spread

2 ounces semi-sweet chocolate, roughly chopped

2 teaspoons pure vanilla extract

2 eggs (100 g, weighed out of shell) at room temperature, beaten

Directions

  • Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine, working out any lumps in the brown sugar. Set the bowl aside.

  • In a small saucepan over medium-low heat, heat the butter and Nutella until melted and smooth. Remove from the heat and add the chopped chocolate. Mix until the chocolate is melted and the mixture is smooth. Add the vanilla and stir to combine. Pour the Nutella-chocolate mixture into the bowl of dry ingredients, and mix to combine. Add the eggs and mix until the cookie dough begins to come together. It will be wet but almost crumbly at first. Knead the dough until it’s smooth.

  • Pull off a piece of cookie dough that is about 1 1/2 inches in diameter. Roll it tightly into a ball and then flatten it into a disk. Place the dough on the prepared baking sheets. Repeat with the remaining cookie dough, spacing the pieces of dough about 1 1/2 inches apart. Place the baking sheet in the center of the preheated oven and bake, rotating once during baking for 12 minutes or until the cookies have spread and have a slightly crackled appearance on top. Remove the baking sheet from the oven and allow the cookies to cool until set before removing them from the baking sheet. When they first come out of the oven, the cookies are very fragile, but will firm up quickly.

  • Recipe first published on the blog in 2012. Ingredients tweaked slightly for a somewhat more substantial cookie. Method unchanged. 

Love,
Nicole

  • I hope you can hear me ooh-ing and ah-ing all the way from Minnesota!
    Gina

    • Of course I can, Gina! It’s probably because you’re a super hero, lettergirl.
      xoxo Nicole

  • I can’t keep up Nicole, just when I’m off to buy some zucchini, I am suddenly hypnotized by these insane looking cookies and I have a feeling I’ll buying some Nutella first! By the way, have you tried Justin’s hazelnut almond butter? I was thinking about trying to sub it in but there are only traces left. My husband knows better than to throw it out though, as I have perfected the technique of scraping the inside corners of the jar with my pinkie finger. (Um, did I just share too much? If so I blame it on hypnosis!)

    • I haven’t ever tried Justin’s hazelnut almond butter, but I have seen it, Dana. As long as it has a similar viscous consistency (sorry that sounds gross but I mean well) to Nutella, I wouldn’t hesitate to sub it in by weight. Oh, my husband is the jar scraper in the family. We go in with a small spatula, and next thing I know, he has the dogs licking out the inside. Now if I haven’t ruined your appetite, happy baking. ;)
      xoxo Nicole

  • Pernille

    You may have one the est pair up in the world with this one … chewy cookies and Nutella
    But only 2 Tbs …. I am so confused lol
    Pernille

    • Oh, no, Pernille! I hope no one has made these yet, because it’s supposed to be 4 tablespoons! I will fix the recipe right now (the weight measurement is right, but the volume measurement is in error). So sorry!
      xoxo Nicole

      • Pernille

        LOL you can never have too much Nutella :) Happy Nutella day everyday :)

  • Patti

    I just popped in to print the zucchini recipe and the post for the chocolate Nutella cookies is up.

    You are Wonder Woman!

    • Aw, shucks, Patti. I try. :)
      xoxo Nicole

  • Jennifer S.

    HOLY HELL! Making these TODAY! Thank you so much for your blog and cookbook.

    • You bet, Jennifer! Thank you for your support. :)
      xoxo Nicole

  • Rebecca

    Oh my goodness… if only I wasn’t driving back to California today, I would bein the kitchen baking these little chunks of heaven. Nutella in a cookie… hmmm… maybe I need to postpone the trip back.

  • Those cookies look beautiful. Hypnotic, even. Thanks for the pointers about how to make the cookies so perfectly round. Making a dough ball first wouldn’t have occurred to me. Thanks for the recipe!

  • Maggie

    My children live on Nutella and are going to go insane with these!!!!! Thank you, thank you, thank you!!!!!!

  • Erin

    Oh my! I can’t wait to make a batch of these! Looks like I need to make a trip to the store to get some nutella!!! Yummmmmy!

  • Margaret

    I am ashamed to admit that I have never tasted Nutella. But I have heard so much about it. And family members who shall remain nameless seem to be addicted to it. Maybe that’s my concern–that I could become addicted too. Is there a Nutella addiction gene? Well, I may just have to break down and get started on the addiction. At the top of my list for my next grocery trip? Nutella. But I am buying 2 jars. When those nameless people drop by, I might just end up with none. So I will hide one for cookies and leave the other one out in the open. I anticipate giant hugs with Nutella smeared hands.

    • Pernille

      I believe on Nutella’s website or thru other meens you may be able to get a VERY large can of Nutella .. just saying :) enjoy your new addiction :)

    • If there’s an addiction, there’s a support group to match, Margaret. Don’t worry. You’ll be in good company. :)
      xoxo Nicole

    • Peggy

      Love your willingness to join this Nutella addiction group. Enjoy!

  • Kathy C

    Hi Nicole,
    These are in the oven, and they look awesome. I have a glass jar of nutella that says “May contain traces of nuts, peanuts and wheat proteins!” (exclamation point on label, not from me) Mine seems to be from Poland. Does anyone else have that on their label? I’m eating it anyway, because the website said no gluten ingredients, so I’m guessing it’s no worse than a restaurant.

    • Hi, Kathy,
      My jar does not say that, and I’ve never seen a jar that does say that, in fact. Mine is made in Canada. Maybe you can get your next jar elsewhere (unless you live in Poland), I hope? I hope you enjoyed them and didn’t get sick!
      xoxo Nicole

      • Amanda

        The last jar I bought had the same “traces of” kind of language, so I have used Kroger brand, which claims to be clean. I also really like Justin’s, though I haven’t found it in a medium-to-large jar in my area.

        • Hmm interesting, Amanda. I am going to contact Nutella about the “traces of” language, and why it is on certain jars and not others. Thanks for the tip.
          xoxo Nicole

  • Claire

    Drool! Recovering from a glutening, these may be just the cure I need :)

  • Jennifer S.

    yum

  • Elena

    Nutella has too much sugar and palm oil, I think. I like much healthier spread made out of coconuts. I would like to know if I can use chocolate coconut spread to make this cookies? Banka Naturals sells it. Thank you, as soon as I can I’ll make it with my coconut spread . It’s hard to have enough for making cookies – gone too fast :-)

    • I’m afraid that I don’t know if your other spread would work for this recipe, Elena. Feel free to experiment!

  • Pingback: Stumbling Over Chaos :: A linkity for the ages!()

  • MPaula Whelan

    As a diabetic, I must not make these. However, I shared on Facebook, asking friends to send me ONE. Now, if I have enough accommodating friends …

  • Jennie

    These sound amazing…I do have one question though. What is this line supposed to read? “1/2 cup tablespoons (148 g) Nutella (or equivalent) hazelnut spread” Where do the Tbls come in? Thanks@ Jennie

    • Hi, Jennie,
      Thanks so much for picking up on that typo! The recipe as I originally wrote it only used 4 tablespoons (or 1/4 cup) Nutella. I doubled the recipe to call for 1/2 cup Nutella, and I seem to have neglected to remove the tablespoons reference. It’s fixed now! So sorry for any confusion that created.

Subscribe
Back to Top