My love for the delicious, smooth and nutty flavour of Nutella was truly cemented during our time in Napoli. A delectable beverage known as a Nocciolatte stole my heart and tastebuds at first sip!
Imagine the creamy, sweet goodness of Nutella, covered with the intense bitterness of strong black coffee, all topped off with a white chocolate hazelnut cream. Can you feel your mouth watering?
It was this combination that had my mind racing with possibilities and opened my eyes to the vast array of Nutella inspired creations.
I had been craving fudgy chocolate cookies and was growing frustrated with the sad texture of store bought gluten free chocolate cookies.
Looking through my cookie recipe archives, I had plenty of recipes calling for almond butter and peanut butter as the base, mixed with either gluten free flour or almond meal, but nothing involving Nutella.
The idea lingered around the edge of my mind – why not just replace the peanut butter or almond butter in one of my recipes with Nutella and see how it goes… But I simply couldn’t bring myself to add the extra sugar my recipes called for, in addition to Nutella!
So, I hit the internet, searching out ideas around biscuits and Nutella, until I stumbled upon the amazing ‘Kirbie’s Cravings‘ recipe for ‘4 Ingredient Nutella Cookies‘.
Her recipe for these biscuits used Nutella as the base, along with almond meal and a little baking powder and egg to help bind and rise. Basically, the same base as many of my nut based biscuit recipes, just without the extra sugar.
So, I decided to use her biscuit base and combine it with a little salt to enhance the hazelnut flavour, along with a splash of vanilla and a mixture of white chocolate and milk chocolate chips to hint at the white chocolate hazelnut cream of my Nocciolatte dreams. Essentially creating a Nocciolattte in biscuit form.
Thus the Nutella Choc Chip Cookies were born! I hope you enjoy them!
NUTELLA CHOC CHIP COOKIES 🍪
1 cup Nutella or Nocciolata spread (I used a mixture of 1/2 cup Nutella, 1/2 cup Nocciolata spread)
1 – 1 1/4 cups almond meal (I start with 1 cup and if the dough seems too loose, I add more, 1 tbsp at a time, as sometimes the Nocciolata spread or different brand hazelnut spreads can be more liquid than others. Also, the size of the egg can impact on how loose the dough is)
1 free range egg
1/2 tsp gluten free baking powder
1/4 tsp salt
1.5 tsp vanilla
1/4 cup milk chocolate chips + 2 extra tbsp
1/3 cup white chocolate chips + 2 extra tbsp
1. Preheat the oven to 180°C and line baking trays with baking parchment.
2. Place all ingredients (except the choc chips you’ve set aside) into a large bowl and mix together well.
3. Take spoonfuls of mixture, roll and press onto the lined baking trays, leaving enough room for them to spread.
4.Take the choc chips you’ve set aside and arrange 3 – 4 choc chips on the top of each cookie.
5. Place cookies in the oven and bake for 10-12 minutes (I cooked mine for 10 minutes, but it will vary depending on cookie size).
6. After removing from the oven, let cool on the tray for 5-10 minutes to allow the cookies to set.
7. Enjoy! 🍪🥛