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.
Classic monster cookies are naturally gluten free (yay!), made with peanut butter and quick-cooking oats, and no flour. They’re big and chewy and packed chocolate chips and M&Ms. But if you’ve ever tried making them, you know that they don’t hold together all that well.
Made with Nutella instead of peanut butter, these hazelnut-flavored monster cookies are made with a bit of gluten free flour to help bind them. It’s worth it.
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.
Taking a traditional no-flour monster cookie recipe and replacing the peanut butter with Nutella will not work. I know this because I tried and I failed.
A few words about the oats. Be sure you’re using certified gluten free oats, that are free of any cross-contamination from wheat. And I never buy quick-cooking gluten free oats. I simply take certified gluten free old fashioned rolled oats and process them by about half in a food processor.
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Prep time:Cook time:Yield:12 to 16 cookies, depending upon size
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/3 cup (67 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
3 ounces plain M&Ms
3 ounces semi-sweet chocolate chips
4 1/2 tablespoons (54 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening), melted and cooled
9 tablespoons (168 g) Nutella hazelnut spread
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
First, pulse the oats in a food processor or blender (in small batches) until they are reduced in size by about half. Then, in a large bowl, place the processed oats, flour, xanthan gum, baking soda, granulated sugar and brown sugar, and whisk to combine well, working out any lumps in the brown sugar. Transfer about 1 tablespoon of the dry ingredients to a medium-size bowl, and add the M&Ms and chocolate chips. Toss to coat, and then set the bowl aside.
Create a well in the center of the large bowl of dry ingredients, and add the shortening, Nutella, eggs and vanilla, mixing well to combine after each addition. Add the M&Ms and chocolate chips and reserved dry ingredients, and mix to combine. The dough will be thick and chunky.
Drop the dough by about 1 1/2 tablespoons onto the prepared baking sheet, about 2 inches apart (they will spread during baking). Between moistened palms, roll each piece of dough into a round and press into a disk, then replace on the baking sheet. Place the baking sheet in the freezer for about 10 minutes, or until the dough is chilled. Place in the center of the preheated oven and bake until set in the center (10 to 12 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes).