Whenever I have time, I like to wander around different grocery stores. I find ingredients that I haven’t tried yet and sometimes I get great ideas for recipes. That is how these fudgy hazelnut cookies came to be.
Not too long ago, I was in my regular grocery store looking for apricot marmalade for a recipe when I spotted the chocolate hazelnut spread. I had tasted it before, but had never used it in a recipe. Images of chocolate cookies started popping up in my head, so I put a few jars in my cart and got home as fast as I could.
After a long afternoon of several not so great results, I started over and simplified my ingredients. These fudgy hazelnut cookies are delicious and are exactly what was in my head when I saw the chocolate hazelnut spread.
Chewy with crispy edges and easy to make, they are perfect a perfect treat for whenever that chocolate craving hits you. They are especially nice with a cup of hot coffee or chocolate.
I make these cookies every holiday season for my cookie exchanges, gifts and our Christmas Eve celebration.
I never did pick up the marmalade. I guess that is another recipe for another time.
For more delicious dairy free recipes for all your holiday needs, please visit our recipe page.
| Prep Time | 10 minutes |
| Cook Time | 8-10 minutes |
| Servings |
dozen
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- 1 cup chocolate hazelnut spread vegan
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs large, room temperature
- 1 cup all purpose flour all purpose gluten free flour mix with xanthan gum-see note below*
Ingredients
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- Preheat oven to 350°.
- In a large bowl, measure out Nutella Spread and granulated sugar. Stir until well combined.
- Add vanilla extract and eggs to mixture and stir until well combined.
- In small quantities, add gluten free all purpose flour mix and (if needed) xanthan gum, stirring each addition until well combined.
- Scoop rounded one tablespoons of cookie dough and roll each into a ball.
- Place on parchment paper or silicone mat cookie baking sheets, lightly pressing each ball down slightly.
- Bake in a 350° oven for 8 - 10 minutes until the edges are dry and the center is still slightly fudgy.
- Place cookies on a cooling rack to cool completely before storing in an airtight container.
*If your gluten flour mix does not xanthan gum, add 1 teaspoon of xanthan gum to your flour mix.
This Fudgy Hazelnut Cookies recipe is dairy free, vegetarian, and gluten free with substitution.
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