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.
“You can’t make everybody happy, you’re not a jar of Nutella.”
-I don’t know who said this, but think it’s funny.
When I was a kid, my best friend Tanja brought me jar of Nutella from Germany. I’d never heard of it or seen it. I thought it was magical. (Who doesn’t!?)
With a gluten-free son and a love of Nutella, I created this easy-to-make recipe with only four ingredients.
What’s in Gluten-Free Nutella Chocolate Chip Cookies?
- egg whites
- cocoa powder
- semisweet chocolate chips
That’s it! And they only takes about 15 minutes to whip up.
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.
Tips for Making Nutella Chocolate Chip Cookies
- When you blend the Nutella with the egg whites, it’s best to use a fork. Initially, these two ingredients will behave as is they don’t want to blend together. After a few minutes of mixing with the fork, they will.
- The recipe calls for a 1¼-inch cookie scoop, which is a bit more than a tablespoon. However, you can make them any size you like. I do find they present the best the smaller they are.
- Be sure to let them cool completely before serving.
These cookies are inherently gluten-free, by the way.
There’s simply no need for flour of any sort in this batter. The 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!
More recipes using Nutella:
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.
Makes 4 dozen cookies / serving size: 2 cookies
Use a fork to blend the Nutella with the egg whites. Once that's fully incorporated, mix in the cocoa powder, followed by the chocolate chips.
Use a 1 1/4-inch ice cookie 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 350°F oven until the cookies are almost dry, 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.
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