These gluten-free cookies are full of the goodness of chocolate and hazelnuts! You’ll think you’re eating Nutella right from the jar, though it’s not even an ingredient.
My gluten-free, 10-year-old loves them, and he’s tough to please — even when it comes to desserts. If there’s a gluten-free eater in your life, watch out if you make these for them, because you’ll be making them every couple of days! Though gluten-free or not, these melt-in-your-mouth cookies are a huge crowd-pleaser.
And if you want a really intense Nutella cookie, you must also try my Nutella Chocolate Chip Cookies (pictured below)!
Nutella-ish Gluten-Free Chocolate Chip Cookie Recipe
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar
- 2 tablespoons grape seed oil
- 1 tablespoon vanilla
- 2 large eggs
- 1½ cups gluten-free all-purpose flour
- ¾ cup Bob's Red Mill Hazelnut Meal/Flour
- 2 tablespoons cocoa powder
- 1½ teaspoon sea salt
- 1 teaspoon xanthan gum
- ¾ teaspoon baking soda
- 2¼ cups semisweet chocolate chips
- Cover a couple of baking sheets with parchment paper.
- In a medium-sized mixing bowl, mix the butter with the sugar, oil and vanilla. Once it's smooth, add in the eggs and mix to blend.
- Add the hazelnut meal/flour, cocoa powder, gluten-free all-purpose flour, salt, xanthan gum, and baking soda. Mix until the batter is as smooth as possible and you no longer see any dry spots.
- Fold in the chocolate chips.
- Use a small cookie scoop or spoon to shape balls of dough onto the prepared baking sheets -- they should be about a tablespoon each. Drop them as close together as possible without letting them touch. Cover the baking sheets tightly with plastic wrap, and place them in the refrigerator overnight.
- The next day, preheat the oven to 375 degrees F, and cover another baking sheet with parchment.
- Once the oven is ready, remove the baking sheets from the refrigerator and place about 1 dozen pre-shaped cookies on the new baking sheet, with about 2-inches between them. Sprinkle them with a bit of coarse sea salt.
- Bake in the preheated 375 degree F oven just until the cookies look dry, about 8 minutes. Continue this process until all of the cookies are baked, keeping the pre-shaped cookies in the refrigerator between batches.
- Let them cool on the baking sheet for a few minutes and then transfer them to a cooling rack.