Gluten-Free Nutella Cookies

Caught the day before Valentine’s Day with out a dessert? Don’t worry, I’ve got you covered.

These are some of the easiest cookies I’ve ever made. At first I was sure they wouldn’t work and would come out flat as a pancake but I’m glad they didn’t. And they tasted great, too!

These cookies are chewy and crunchy. The texture reminds me of a Little Debbie oatmeal raisin cookies. They’d be perfect for making sandwich cookies with raspberry jam or ice cream sandwiches. I only made half a batch because 9 seemed like more than enough, but these would be just as good for a party as they are for a valentine.

To make sure these are 100% gluten-free make sure you’re using gluten-free oats. These cookies would probably work gluten-full with regular all-purpose flour but I haven’t tried that myself.

Gluten-Free Nutella Cookies

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

• 1 cup Nutella
• 2 cups oat flour*
• 1/2 teaspoon baking soda
• 2 eggs

*I always make my own by blending oats in a high-power food processor.

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, beat all of the ingredients together until well mixed. If your Nutella is hard to mix you might want to soften it a bit first.
3. Roll the dough into balls and place them on a non-stick baking surface. Do not flatten them out at all.
4. Bake for 12-15 minutes until the cookies are firm.
5. Remove from the oven and let them cool before moving.