Nutella Chocolate Chunk Cookies (gluten-free)

(jump to recipe)

This is going to be a rather short post, as I need to get back to eating my cookies. Also because they are ridiculously easy to make so there’s nothing much to say about the whole “recipe” aspect of it.

My family can best be described as Nutella fiends (among other notorious foodie descriptions) so I’m always trying to sneak Nutella into cakes, muffins and frostings; why should cookies be left behind?

Especially if the cookies in question happen to be one-bowl, gluten-free, spanning 6 ingredients, and ready to go into the oven faster than it takes for the oven to preheat.

Preheat the oven to 350 and gather your ingredients.

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Clockwise from top: egg, sea salt, chocolate chunks, baking powder, almond flour and Nutella

You’ll need Nutella (duh), almond flour (remember, the cookies are gluten-free!), an egg and baking powder to get things going. You could leave out the chocolate chunks and sea salt and still have a really great cookie, but why would you?

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Line those baking sheets before you start.

Mix the Nutella, almond flour, egg and baking powder in a bowl with a wooden spoon.

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Mix everything except chocolate chunks and sea salt together in a large bowl with a wooden spoon.

I always prefer to use chocolate chunks (roughly chopped chocolate) in my baking because it yields a delightful difference of textures. The chocolate chunks, being all different in shape/size, melt differently, and give you these divine chocolate puddles. But if you don’t have a bar or slab of chocolate, only chips, and you feel like you must make these cookies right away (I understand, we all do), then please use chips by all means.

Since Nutella is really sweet, using bittersweet chocolate in these cookies keeps the balance, but if you like your cookies to be sweeter, then use the same quantity of semisweet chocolate!

Fold in the chocolate chunks, that you are ready to scoop out the dough!

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Fold in the chocolate chunks

Either using a cookie scoop (1 1/2 tablespoon or 2 tablespoon one should do it) or using two spoons, scoop out the cookie dough onto 2 parchment lined baking sheets at least 2 inches apart. A small pinch of sea salt on each cookie will really make it sing, but you could skip it if you think its not your thing.

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Another advantage: you don’t really need to chill this dough.
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Each cookie will be somewhat different because of the distribution of chocolate chunks.

Bake the cookies for 11 minutes and do a quick check; if the tops seem dry to the touch, take the cookies out. If they still seem wet, bake for an additional minute or two.

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Gooey chocolate, just waiting to decorate every light-colored garment you are wearing while baking.

The cookies, due to lack of gluten, are soft and fragile when warm, much more so than usual cookies, so don’t try to move them around. Just let them cool completely on the pan before gobbling storing them.

The center of this cookie is almost brownie-like, fudge-y and rich, while the edges are crisp; the cookies taste particular good cold. Just as well, I usually hide mine in the freezer because there is no way they’ll last on my counter!

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If you wish to pack them for gifting, you could refrigerate them for a bit to firm up the melty chocolate chunks. Or not.

• Recipe •

Nutella Chocolate Chunk Cookies
Makes 18 medium cookies

1 cup Nutella (hazelnut spread) at room temperature
1 cup almond flour (such as Bob’s Red Mill), fluffed with a fork to remove lumps
1 large egg, lightly whisked with a fork, at room temperature
1 teaspoon baking powder
4 ounces or 3/4 cup bittersweet chocolate, roughly chopped (or equivalent bittersweet or semisweet chocolate chips)
1/2 teaspoon flaky sea salt

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, combine Nutella and almond flour with a wooden spatula and mix well. Add whisked egg and baking powder, and mix well until well incorporated. Fold in chocolate chunks (or chips, if using).

Using a 1 1/2 or 2 tablespoon cookie scoop, portion out cookie dough onto the prepared baking sheets, at least 2 inches apart. If any small pieces of chocolate fall out, tuck them back into the cookie dough. Sprinkle a small pinch of sea salt on each cookie.

Bake for 11-13 minutes until the top of the cookie seems dry to the touch. Remove from the oven and let the cookies cook all the way through on the pan as they will be fragile and soft, but will firm up as they cool.

Store in an airtight container as long as they’ll last, or freeze them for up to 2 months for a delicious treat.

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