Go Back
–+ servings

Nutella Cookies

Favorite
Go to Favorite Recipes Maria Emmerich
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 24
Calories 204.1

Ingredients
  

COOKIES:

  • 1 cup coconut oil or butter
  • 1 cup Natural Sweetener
  • 1 large egg
  • 1 1/2 cups blanched almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon Redmond Real Salt
  • NUTELLA:
  • 2 cups raw hazelnuts
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Natural Sweetener or equivalent
  • 1/2 teaspoon vanilla extract or hazelnut extract
  • 1/8 teaspoon Redmond Real Salt
  • 3 tablespoons hazelnut oil could use other oil like macadamia nut

Instructions
 

  • Preheat the oven to 325 degrees F.
  • In a medium bowl, cream the butter, natural sweeteners and egg. Cream for a few minutes until very fluffy.
  • In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt.
  • Slowly add in the dry ingredients to the wet and mix until smooth.
  • 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.
  • Bake in preheated oven for 17-20 minutes or until golden around the edges.
  • Cool completely on the baking sheet before removing and enjoy!
  • I keep mine in the freezer (for portion control!:)
  • 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.
  • If you use erythritol, grind in a coffee grinder until a smooth powder.
  • In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
  • Add the cocoa, natural sweetener, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.
  • 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.
  • Remove to a container, cover and refrigerate until needed.
  • Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.
  • Place 1 TBS nutella in between each cookie to make a sandwich.

Nutrition

Calories: 204.1 | Fat: 19.4g | Protein: 4.1g | Carbohydrates: 4.9g | Fiber: 3.6g | P:E Ratio: 0.2