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Nutella Monster Cookies

Nutella Monster Cookies

These Nutella monster cookies are like a cross between a nut butter cookie and an oatmeal cookie. Made with Nutella instead of the traditional peanut butter, they’re a truly special treat.

These gluten free Nutella monster cookies are like a cross between a nut butter cookie and an oatmeal cookie. Made with Nutella instead of the traditional peanut butter, they're a truly special treat.

What are monster cookies?

Classic monster cookies are naturally gluten free (yay!), made with peanut butter and oats, and no traditional flour. They’re big, thick, and chewy and packed chocolate chips and M&Ms (which are gluten free in the U.S.). 

I love the idea of making any recipe that is naturally flourless since it should be naturally gluten free. But when I tried making any of the recipes out there for monster cookies, I was really disappointed to find that they just didn’t hold together very well. 

If I hadn’t already developed a lot of flourless recipes, and seen how good they could be, I might have been satisfied with those crumbly monster cookie recipes. But we’re gluten free, and we know that there’s always a better way (amiright?)…

I’ve been baking more and more with oat flour, so I know how useful it can be. Unlike most monster cookie recipes, our monster cookies are made with a combination of old-fashioned rolled oats, plus oats ground into flour. That’s what makes the biggest difference, and gives us more of a traditional thick and chewy cookie texture in these amazing Nutella monster cookies.

These gluten free Nutella monster cookies are like a cross between a nut butter cookie and an oatmeal cookie. Made with Nutella instead of the traditional peanut butter, they're a truly special treat.

How baking with Nutella is different

These hazelnut-flavored monster cookies aren’t made just by swapping Nutella for peanut butter in our original recipe. In a fit of hopefulness, I tried that, and the cookies spread into unintentional lace cookies.

Nutella is a nut butter hazelnut spread, but it simply doesn’t behave in baking the same way that peanut butter does. It’s a much thinner, even stickier spread. 

The major difference in constitution between peanut butter and Nutella is that Nutella has a lot more sugar than even the most sugary jar of peanut butter. Sometimes, I can simply cut back on the sugar in a peanut butter recipe, and everything works out quite well. Like it did with our 3-ingredient Nutella brownies

These gluten free Nutella monster cookies are like a cross between a nut butter cookie and an oatmeal cookie. Made with Nutella instead of the traditional peanut butter, they're a truly special treat.

What else is different about this recipe?

Other times, it just doesn’t work—like here. Instead, I had to add more oat flour, use granulated instead of brown sugar, and cut down on the sugar overall. Since I couldn’t use as much Nutella as I would have liked, adding some cocoa powder really helped deepen the flavor without changing the texture.

It was all worth it, though, since these Nutella monster cookies are rich with chocolate-hazelnut flavor. They’re also still crisp outside and chewy inside, like the original.

These gluten free Nutella monster cookies are like a cross between a nut butter cookie and an oatmeal cookie. Made with Nutella instead of the traditional peanut butter, they're a truly special treat.

Are M&Ms really gluten free?

As long as I’ve been baking gluten free (since 2004!), most M&Ms chocolate candies have been reliably gluten free. Sure, there are some unsafe varieties like the crispy M&Ms (made with crisp rice cereal that isn’t GF) and the pretzel M&Ms which are made with, well, pretzels. 

But other than those outliers, plain, peanut, peanut butter, caramel and most of the other M&Ms candies are gluten free—in the U.S. I’ve learned that, sadly, in Australia (and maybe some other countries?), M&Ms are not gluten free. That is terrible news just in general since being able to buy a package of M&Ms at the grocery or convenience store has always been a fun, normal thing for my gluten free son. 

If you can’t buy gluten free M&Ms, do you have Sixlets available? As far as I know, they’re gluten free everywhere. If you can’t find a candy-coated chocolate candy at all, you can simply use more chocolate chips. Or try another variety of chip in place of the M&Ms. 

These gluten free Nutella monster cookies are like a cross between a nut butter cookie and an oatmeal cookie. Made with Nutella instead of the traditional peanut butter, they're a truly special treat.

Ingredients and substitutions

Dairy-free: The only dairy in these cookies is from the unsalted butter and the M&Ms chocolate candies. In place of the M&Ms, try using more semi-sweet chocolate chips (and of course make sure they’re dairy-free!).

In place of the butter, try Melt brand vegan butter or Spectrum brand butter-flavored nonhydrogenated vegetable shortening. I don’t recommend using Earth Balance buttery sticks since they have a ton of moisture.

In place of Nutella, try using Nicciolata brand Dairy Free Organic Hazelnut & Cocoa Spread. I’ve purchased it before on Vitacost.com, but if you search around you can find it in a few different places. They make a dairy-containing spread, too, so be sure you’re purchasing the right one. 

Egg-free: In place of each of the two eggs in this recipe, try 1 “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). I haven’t tried this recipe egg-free, though, so you’ll have to experiment. 

Oats: In the U.S., there are certified gluten free oats that are grown on dedicated gluten-free fields and stored in dedicated silos. Oats can be replaced in baking. Oat flour should be replaced with quinoa flakes and the old-fashioned oats with something called “beaten rice,” but click through the link in the previous sentence for a complete explanation.

I only buy certified gluten free old-fashioned rolled oats, and then grind them in a blender or food processor as finely as possible for oat flour. For quick-cooking oats, I process them very quickly with just a few pulses in a food processor (a blender tends to grind oats into flour completely).

M&Ms: Please see the separate discussion above!

 

These gluten free Nutella monster cookies are like a cross between a nut butter cookie and an oatmeal cookie. Made with Nutella instead of the traditional peanut butter, they're a truly special treat. #glutenfree #Nutella #oatmeal #monster #cookies

Like this recipe?

Prep time: Cook time: Yield: 12 to 16 cookies, depending upon size

Ingredients

1 1/2 cups (180 g) oat flour (certified gluten free if necessary)*

1 1/2 cups (150 g) old-fashioned rolled oats (certified gluten free if necessary)

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)

3/4 cup (150 g) granulated sugar

4 tablespoons (54 g) unsalted butter, at room temperature

1/2 cup (148 g) Nutella hazelnut spread

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

1 teaspoon pure vanilla extract

5 ounces plain M&Ms (gluten free in the U.S.)

5 ounces semi-sweet chocolate chips

*I never buy oat flour or even quick-cooking oats. I just process old-fashioned rolled oats in a food processor or blender either a little (quick-cooking oats) or a lot (oat flour).

Directions

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the oat flour, oats, baking soda, salt, cocoa powder, and granulated sugar, and whisk and/or mix until well-combined. Create a well in the center of the dry ingredients, and add the butter, Nutella, eggs, and vanilla, and mix until combined. The cookie dough will be very thick and relatively stiff. Press the mixture down with the back of the mixing spoon to help the cookie dough absorb all of the dry ingredients. Add the M&Ms and chocolate chips, and mix until they’re evenly distributed throughout the cookie dough.

  • Using a spring-loaded ice cream scoop or two spoons, scoop the dough into mounds about 2 1/2 tablespoons each on the prepared baking sheets, about 2 inches apart from one another. Using wet fingers, press each mound down into a disk about 1/2-inch thick.  For thicker cookies, chill in the refrigerator for about 30 minutes or the freezer for about 5 minutes.

  • Place the baking sheets, one at a time, in the center of the preheated oven and bake until just set in the center (10 to 12 minutes). Remove from the oven and allow to cool on the baking sheet until firm before transferring to a wire rack to cool completely.

  • Originally published on the blog in 2013. Recipe adapted to be rice flour-free, photos and video all new. 

Love,
Nicole

Comments are closed.

  • Nicole D
    August 11, 2019 at 11:51 PM

    Yummy! So good. Made them tonight with trader joes cocoa almond spread instead of Nutella.

    • Nicole Hunn
      August 12, 2019 at 9:44 AM

      I’m really glad to know they worked out with the TJ’s spread, Nicole! I’ve wondered about that. :)

  • GF Mum
    August 6, 2019 at 11:09 AM

    Just made these and they turned out beautifully! Another great cookie recipe!

  • Rose
    August 4, 2019 at 10:34 PM

    Hi, I’m sugar free for Medical reasons and Gluten free as well. Do you think I would be able to omit the sugar or add monkfruit in place of sugar. Thank you!

    • Nicole Hunn
      August 5, 2019 at 11:54 AM

      You definitely cannot omit the sugar, and I’m afraid Nutella itself has quite a lot of sugar, Rose. If you can tolerate that, you can try replacing the granulated sugar with Swerve granulated sugar replacement.

  • Henny
    August 4, 2019 at 6:54 PM

    In Australia we have our biscuits very crunchy not chewy. Will these become crisp if baked longer.

    • Nicole Hunn
      August 5, 2019 at 11:53 AM

      You’d need a different recipe for a crispy cookie, Henny. Please use the search function and put in “crispy cookie”

  • Karen
    August 4, 2019 at 10:33 AM

    HI Jennifer! Is it possible to use steel cut oats to make oat flour? Thanks!!

    • Nicole Hunn
      August 4, 2019 at 10:47 AM

      Hi, Karen (I’m Nicole :) I’m afraid I don’t think steel cut oats are appropriate for grinding into oat flour. They’re just not already processed enough to be ground into anything fine. Sorry!

  • Anna sophia
    August 4, 2019 at 9:11 AM

    I don’t know why most of my comments never end up getting through, must be a technological bug!

    I made these with roughly chopped hazelnuts instead of the M&Ms. They were great!!

    • Nicole Hunn
      August 4, 2019 at 9:28 AM

      Those sound awesome, Anna Sophia! I can’t imagine why your comments haven’t gotten through, but this one did just fine. :)

  • Deborah
    August 3, 2019 at 5:41 PM

    I did the recipe and they were waaay runny. So I had to use 3/4 c Better Batter for them to set. Way rich and good, though!

    • Nicole Hunn
      August 4, 2019 at 9:28 AM

      Did you measure your ingredients by weight? Make any substitutions? The recipe works as written, and you see the video, Deborah, the dough is actually very thick.

  • Shannon
    July 31, 2019 at 4:54 PM

    Recipe doesn’t say to add the granulated sugar??

    • Nicole Hunn
      July 31, 2019 at 5:36 PM

      So sorry, Shannon. It’s fixed now!

  • Denise
    July 31, 2019 at 10:17 AM

    Have you ever published your homemade Nutella spread?

    • Nicole Hunn
      July 31, 2019 at 5:36 PM

      I don’t make homemade Nutella, I’m afraid, Denise. The jarred stuff is what we use!

  • Kathleen Edgar
    October 20, 2013 at 1:13 PM

    I am so excited to make these today!

  • Donia Robinson
    October 17, 2013 at 12:44 PM

    Makes sense that Nutella misbehaves. It’s first two ingredients are sugar and oil, not nuts. It tastes mighty fine, though. Someday I’ll get around to making the dairy free versions I’ve seen online. We don’t do oats in our house, but like always, these cookies look amazing!!

    • October 17, 2013 at 12:50 PM

      That is so true, Donia! I have made my own chocolate-hazelnut spread before, and it was delicious, but I could not bring myself to make my own copycat Nutella since the ingredient proportions are so hard to live with. I have also made it dairy-free, and it’s good. But different. Which isn’t necessarily a horrible thing. :)
      xoxo Nicole

  • Jennifer Sasse
    October 17, 2013 at 10:43 AM

    I love monster cookies!! thanks for this variation – I’m sure they will be just as loved and I do not care a hoot that you had to modify – it’s still GF isn’t! win, win, and win!

    • October 17, 2013 at 12:51 PM

      Thanks, Jennifer! Sometimes I can predict when I’m going to get taken to task, and sometimes not at all! ;)
      xoxo Nicole

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