Nutella Cookies
Prep time
Cook time
Total time
If you click on the ingredients, it will take you to the link where I find the best deals. Including a great price on raw hazelnuts, hazelnut extract <g class="gr_ gr_128 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="128" data-gr-id="128">and</g> hazelnut oil.
Recipe type: Dessert
Cuisine: American
Serves: 24
  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, cream the butter, natural sweeteners and egg (Note: if using Just Like Brown sugar, I also add 1 tsp stevia glycerite for a better flavor). Cream for a few minutes until very fluffy.
  3. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt.
  4. Slowly add in the dry ingredients to the wet and mix until smooth.
  5. Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet, then press down to they are about ¾ of an inch thick. Place cookies about 2 inches apart.
  6. Bake in preheated oven for 17-20 minutes or until golden around the edges.
  7. Cool completely on the baking sheet before removing and enjoy!
  8. I keep mine in the freezer (for portion control!:)
  9. To Make the Nutella: Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
  10. If you use erythritol, grind in a coffee grinder until a smooth powder.
  11. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
  12. Add the cocoa, natural sweetener, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.
  13. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.
  14. Remove to a container, cover and refrigerate until needed.
  15. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
  16. Place 1 TBS nutella in between each cookie to make a sandwich.
NUTRITIONAL COMPARISON (per sandwich with 1 TBS filling)
Traditional Cookie = 194 calories, 10.5g fat, 1g protein, 25.1g carbs, 0.6g fiber
"Healthified" Cookie = 144 calories, 13.8g fat, 2.4g protein, 3.3g carbs, 1.9g fiber (86% fat, 6% protein, 9% carbs)

Traditional Nutella = 200 calories, 23 carbs, 2 fiber
“Healthified” Nutella = 110 calories, 3.4 carbs, 2 fiber
Recipe by Maria Mind Body Health at