3 Ingredient Nutella Cookies
These 3 ingredient Nutella cookies are tender and rich, and couldn't be easier. Make the quick cookie dough in a food processor!
Yield: 14 cookies
Equipment
- food processor
Ingredients
For the cookies
- ⅔ cup (200 g) Nutella hazelnut spread at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature
- ¾ cup (105 g) gum free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour) or Nicole's Best
For the filling (See Recipe Notes)
- 3 ounces bittersweet chocolate chopped
- 2 tablespoons heavy whipping cream at room temperature
Instructions
Make the cookies.
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In the bowl of a food processor, place the Nutella and egg and process until smooth. Add the flour blend and and process until well-combined. The mixture will clump into a ball rather quickly.
- Drop the dough by the tablespoonful onto the prepared baking sheet, about 1.5-inches apart. Roll each into a ball, and replace on the baking sheet. Press a moistened index finger into the center of each ball and press all the way down.
- Place in the center of the preheated oven and bake for about 9 minutes or until just set on top. Remove from the oven and allow to cool on the baking sheet until firm.
Make the filling & fill the cookies.
- In a small bowl, place the filling ingredients and melt either in the microwave in 30-second bursts at 70% power, stirring in between until smooth, or in a double boiler.
- Either place the prepared filling in a pastry bag fitted with a small open piping tip and pipe into the hole of each cooled cookie, or spoon into the center of each.
- Allow the filling to set and serve.
Notes
Filling alternatives.
Instead of making this filling, you can:
- Roll each cookie into a ball and then press into a disk and leave out the filling entirely;
- Fill each hole with more Nutella before baking; or
- Press a chocolate disk or chip into the center of each cookie the moment they come out of the oven.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
