These cookies will MELT in your mouth.
Literally.
-I’m so hungry I could literally eat a house.
Wrong, unless it’s a gingerbread house or you happen to be a termite.
–These Nutella Stuffed Cookies literally melt in your mouth.
Correct!
Grammar lessons are much more exciting when dessert is involved, don’t you think?
(I think grammar is always exciting… I am a nerd.)
Nutella Stuffed Sugar Cookies
Print This Recipe
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Ingredients
- 3/4 cup spelt, white, or Bob’s gf flour
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar or xylitol (I like Wholesome Sweeteners Organic Sugar)
- 1/2 tsp pure vanilla extract
- 2-4 tsp milk of choice
- 3 tbsp vegetable oil or melted coconut oil
- 1/4 cup Healthy Nutella or chocolate spread of choice
Instructions
Grease a cookie tray, and set aside. In a large mixing bowl, combine first five ingredients and stir well. Add all remaining ingredients except the chocolate spread, and stir to form a dough. Especially if using the gf flour option, you may need to very slowly add a little extra milk of choice to form a non-crumbly dough. Transfer the dough to a large plastic bag and smush into a ball from inside the bag. Open the bag and break off pieces of the ball, rolling into 22-26 mini balls. Flatten the mini balls, then take only half of the flattened mini cookies and place a blob of chocolate spread in the middle of each. Place the other flattened discs on top, cinch the sides, then roll back up into balls. Chill in the fridge at least 1 hour, or freeze at least 20 minutes. (You can also freeze for up to a month and bake at a later date.) Preheat oven to 325 F. Bake 11 minutes – they will still look underdone when you remove from the oven, which is what you want. Allow the cookies to cool at least 10 minutes before even touching one, during which time they will firm up.
Link Of The Day:
Shonalika says
How is it you continually combine simple ideas to create such mindboggling new ones? I need to make these just to prove to myself that such a creation is even possible XD
Agnieszka says
These sound amazing! I will definitely try them out.
emma of Zimt says
Bahahaha!!!! Ah, if the cookies are as good as your grammar lesson… I am making them!
Heather says
These are so freakin’ good! I would recommend making once flattening the dough, simply bake them and make sandwich cookies. I found trying to roll the Nutella and keeping it inside was rather difficult and time consuming. However, it was worth it, they melt in your mouth! Waiting the 10 min for them to firm up was the longest 10 min of my life!
Amanda says
Just made these with all-purpose flour, almond milk, vegetable oil, and a Reese’s chocolate peanut butter spread (instead of nutella). SO GOOD!! (Even with messing up and putting too much milk in.)
I really like that you can mix and match different ingredients and that your recipes work with many different pantries. Thanks!
dawn says
my daughter can not have spelt (or corn, or wheat, or potato, or tapioca…. and the list goes on and on) is there another “flour” you would recommend. Would this recipe work with oat flour or buckwheat flour???
Thank you, your recipes look amazing.
Unofficial CCK Helper says
Try this recipe. You could ice them with the nutella if desired. https://chocolatecoveredkatie.com/2012/12/18/grain-free-sugar-cookies/
Sara says
Katie, do you have any suggestions for making crunchy vegan cookies without tons of added vegan butter or sugar? I don’t see any crunchy cookies on your site, just soft. I’m trying to make PB cookies with a crunch. Thanks 🙂
Miriam says
These were delicious! I made them with dairy milk and xylitol. They came together SO quickly, and I love the size of the batch…just perfect. I also followed one of the suggestions in the comments to freeze dollops of nutella for 15 minutes, and then drop then into the cookies…wow. So EASY. Thanks for a PERFECT, delicious, easy recipe, Katie. 🙂
Deepa Suresh says
My girl is an addict of Nutella and she is going to love these cookies. Next in my to-do list. Very nice article with equally good snaps. Thanks.
Maria Eduarda de Souza Sodini says
Hi sweetie, do you think this recipe would work if I used oat flour instead of white flour?
Jason Sanford says
Edible experiments are the best kind. Be sure to report back with results if you do try!
Jason