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.

Side view of Nutella cookies with ice cream in the middle

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.

Rows of Nutella cookie dough and baked cookies on beige paper

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.

A close up of Nutella cookies on beige paper

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.

A close up of Nutella cookies with ice cream in between the cookies

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.

Like this recipe?

Prep time: Cook time: Yield: 24 cookies


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


  • 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. 


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