These Gluten-Free Nutella Chocolate Chip Cookies are over-the-top rich and intense. They are a mind-blowing experience as the batter is made mostly of straight-up Nutella. I have a little secret for you. Are you on the edge of your seat? Well, I wish I could tell you it’s a juicy secret, bur really, it’s just a sweet one, about a dessert.
Remember my husband’s birthday party last weekend? The “featured” dessert was a plate of Spicy Mayan Chocolate Truffles to go with the Mexican Food Fest theme. They were delicious, interesting, and everyone loved them.
However, it was the other plate — a big plate of my newest creation: Gluten-Free Nutella Chocolate Chip Cookies — that was left completely empty, without even a crumb!
While your guests might think you spent a lot of time on these ridiculously amazing, sweet creations, you’ll know that the four-ingredient cookies only took you about 15 minutes to put together!
Yep, only four ingredients!
Really, I’m not sure why you wouldn’t make these right away! Okay, so maybe you have to run out for the Nutella? Get it in time for the weekend and make a big batch.
As you may well know, I’m always trying new gluten-free recipes for my son who has Celiac Disease. And these cookies are inherently gluten-free, by the way. There’s simply no need for flour of sort in this batter. Cocoa powder does the trick of firming it up perfectly — and it also deepens the chocolate flavor.
So if you love Nutella, and you love chocolate, and you love rich desserts, these crazy delicious Gluten-Free Nutella Chocolate Chip Cookies are for you!
If you’re not up for a full dinner party, invite a few friends over for dessert — or for a delightful latté-cookie afternoon break.
Invite me! I’ll be there!
Nutella Chocolate Chip Cookies
- 2 cups Nutella
- 2 egg whites
- 1/2 cup unsweetened cocoa powder
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Use a fork to blend the Nutella with the egg whites. Once that's fully incorporated, mix in the cocoa flour, followed by the chocolate chips.
Use a 1-1/4-inch ice cream scoop (or teaspoons) to shape the cookies into balls of batter, placing them on the parchment-lined baking sheets as you go. There should be about 15 per sheet, with about 2 inches between them.
- Bake in the preheated oven until the cookies are almost dry, about 8 to 10 minutes. It's okay (in fact, it's great) if they are still a bit doughy -- they'll continue to cook a bit out of the oven. Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack. Cool them at least until they are room temperature before serving.