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–+ servings

Nutella Cookies

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