Fudgy Hazelnut Cookies

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.

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Fudgy Hazelnut Cookies
A snap to put together, these cookies are great to bake for a quick sweet treat.
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Rating: 0
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Course Dessert
Prep Time 10 minutes
Cook Time 8-10 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 8-10 minutes
Servings
dozen
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, measure out Nutella Spread and granulated sugar. Stir until well combined.
  3. Add vanilla extract and eggs to mixture and stir until well combined.
  4. In small quantities, add gluten free all purpose flour mix and (if needed) xanthan gum, stirring each addition until well combined.
  5. Scoop rounded one tablespoons of cookie dough and roll each into a ball.
  6. Place on parchment paper or silicone mat cookie baking sheets, lightly pressing each ball down slightly.
  7. Bake in a 350° oven for 8 - 10 minutes until the edges are dry and the center is still slightly fudgy.
  8. Place cookies on a cooling rack to cool completely before storing in an airtight container.
Recipe Notes

*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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