These Nutella cookies are made with rolled oats and chocolate chunks. They do not have flour but are not gluten free. They are crisp and would be great for ice cream sandwiches. They are easy to make and are delicious.
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Makes 48 cookies
1 cup (300 grams) Nutella
1/2 cup (100 grams) brown sugar
1/4 cup (56 grams) of softened unsalted butter
2 large eggs at room temperature
1 tsp. vanilla extract
1 1/2 tsp. baking powder
1 1/2 cups (135 grams)ground rolled oats
1 1/2 to 2 cups (180 grams) rolled oats depending on the consistency of your dough
1 cup chopped semi-sweet chocolate chunks or chips
Heat your oven to 350°F (180°C) and line cookie sheets with silicon mats or parchment paper.
Cream the Nutella, brown sugar and softened butter in a bowl.
Lightly beat the eggs with the vanilla extract and add to the creamed Nutella. Beat until creamy.
Add the ground oatmeal and mix in. Do not overbeat. Add 1 1/2 cups of whole oats and the chocolate chunks and mix in. Check the consistency of your dough. If it is too wet add the remaining oats.
Form balls about the size of a walnut with your dough and place them on the lined baking sheets leaving about 2 inches space between them. These cookies will spread as they cook.
Place the cookies in the oven and bake them for about 15 minutes. Rotate the baking sheet at about the 7 minute mark. The cookies will be soft when they finish baking but will crisp as they cool down. Let them cool down completely on the sheet and then transfer them to a rack.
2 cookies – CALORIES 114.97; FAT 4.85 grs (sat 2.03; mono 0.93; poly 0.39); PROTEIN 2.84 grs ; FIBER 1.58 grs; CARBS 15.71 grs; CHOLESTEROL 10.29 mg; IRON 0.86 mg; SODIUM 18.42mg; CALCIUM 27.88 mg
Print your recipe here – http://thefrugalchef.com/2015/06/nutella-cookies/
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