These gluten free cookies feature chocolate hazelnut spread in such a delicious way. Dip them in some melted chocolate and you have the perfect holiday or special occasion cookie, without a lot of work.
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I have recently gotten into the chocolate hazelnut spread craze, you know Nutella. It’s only just been recently that I’ve even tried Nutella. Can you believe that? I guess it just wasn’t a part of my world, until I was at a hotel and they offered little packets of Nutella with the complimentary breakfast. I tried some and the rest is history. It was actually quite entertaining to watch a little girl at the hotel breakfast area polish off a waffle covered with Nutella. I am still amazed that she could eat that whole thing. If it was me, I would have been a gooey, sticky mess trying to cover a waffle with Nutella. That’s probably just me though. 😉
After trying that little packet of Nutella, I had to buy some (of course) at the grocery store. There was an amazing coupon (rebate) from Ibotta for $2 off per jar and you could get multiple jars. That made the Nutella less than half price! Of course I had to buy several jars at that price! It would be crazy not to, right?! 😉 Have you tried Ibotta? It is an app for your smartphone that saves you money when you shop at local stores or online. It really does save me money. I trade my rebate money in for gift cards. I recently cashed in my rebates for a $100 Amazon card. Yaay! 🙂 If you are in the US and have a smartphone, it is worth checking out. Use this link to get a cash back bonus when you redeem your first rebate. 🙂
Since I had three jars of Nutella, I thought I should get creative in how to use it. I decided to change up my peanut butter cookie recipe to feature the chocolate hazelnut spread. With some trial and error of ingredients, I figured it out and it works beautifully! If you love Nutella, you need to try these cookies! I think they make perfect Christmas cookies when dipped in chocolate. We like to add sprinkles as well. Of course, they can be eaten year round. Who wouldn’t?!
In case you didn’t know, Nutella is gluten free and is clearly labeled. 🙂
I tested this recipe with two different gluten free flour mixes. First, I used my own blend, Angela’s All Purpose Gluten Free Blend, and it worked well. Next, I used Bob’s Red Mill 1:1 Gluten Free Baking Flour, and it worked beautifully as well. If using a store bought all purpose GF blend, don’t add the xanthan gum to the recipe, if the blend contains a gum. Otherwise, your cookies will be thick and not the correct texture. But, if your blend does not contain a gum, you need to add it. This is what replaces the gluten and mimics what it does in a recipe.
For the dipping chocolate, I have used both a bar of Baker’s semi-sweet chocolate and Enjoy Life semi-sweet mini chocolate chips. Both work well. How much you will need depends on how much you coat your cookies. For example, if you want to fully coat the fronts of your cookies, you may need more than one bar. If you just dip the cookies half way, just drizzle or do a combination of the three, one 4 oz bar (or 3/4 cup of chocolate chips) should be plenty. When I dip the cookies half-way, I try to dip just the fronts of the cookies. Otherwise, the chocolate will just want to stick to the wax paper that is on the back of the cookie. However you choose to do it, the results will be delicious! I hope you get the chance to make some fabulous treats for this wonderful time of year. Merry Christmas and Happy Baking!
Double Chocolate Hazelnut Cookies-Gluten Free
- 1/2 cup butter
- 1/2 cup chocolate hazelnut spread
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 & 1/2 cups Angela's All Purpose Gluten Free Flour Blend
- 3/4 teaspoon xanthan gum*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 ounces semi-sweet chocolate or 3/4 cup semi-sweet chocolate chips
- 1 Tablespoon palm oil (organic shortening)
- sprinkles or chopped hazelnuts, optional
In a large bowl or a stand mixer, cream together the butter and chocolate hazelnut spread. Add in the brown sugar and cream again.
Add in the egg and vanilla and cream until well mixed.
In a separate medium sized bowl, whisk together the flour mix, xanthan gum (if using), baking powder and baking soda.
Add the flour mixture into the creamed mixture and mix until well incorporated. Transfer the cookie dough into an airtight container and refrigerate for at least one hour or more.
After the dough has been chilled. Preheat the oven to 375*. Scoop the dough by Tablespoons (cookie scoop) onto parchment paper lined cookie sheets. Bake for around 10 minutes or until cookies are set. Let cool on the cookie sheet or remove to a wire rack after about 5-10 minutes of cooling.
In a small glass bowl, melt together the semi-sweet chocolate and the palm oil in the microwave, using 1 minute intervals. Stir the chocolate in between microwaving. If should be ready after about 2 minutes. Stir well.
Dip or drizzle completely cooled cookies and place on wax paper or parchment paper. Decorate the cookies with sprinkles, chopped hazelnuts, or decor of choice. Let the cookies rest for the chocolate to dry and harden. If you want the chocolate to set faster, you can pop the chocolate coated cookies in the freezer (on a cookie sheet) for 5-10 minutes.
When chocolate is hardened, store cookies in an air tight container, with wax paper in between layers of cookies. For storage longer than a week, freeze the cookies.
If you use a store bought gluten free flour blend that already contains a gum, like xanthan gum or guar gum, do not add the xanthan gum. It is necessary, however, if you use Angela's All Purpose Gluten Free Flour Blend, as it does not contain a gum.
As always, if you have food allergies or gluten intolerance, please ensure your ingredients fit your dietary needs.