Nutella Drop Cookies.
I made a similar recipe in the past but this one is slightly different. Easy to make with only 3 ingredients and tastes great.
1 1/2 cups or 180g Nutella + 1 cup or 125g to stuff
1 1/8 cups or 150g Whole Wheat Pastry Flour
1 large Egg
I can think of so many reasons to make this and not just because Nutella is so good. Just the fact that it only requires 3 easy to find ingredients and can be enjoyed in less than 5 minutes are 2. It is flourless, gluten-free, perfect for a single serving and if you use my homemade clean eating Nutella recipe, it’s healthier.
To make this, you will need
1/4 cup hazelnut spread such as Nutella
1/2 tablespoon cocoa powder (either dutch process or regular)
A microwave safe mug
Follow directions in video and enjoy!
Everything tastes better with Nutella right? Well, only if you like it. This shortbread cookie is crispy and buttery. But the best part is the filling. I topped them with chocolate ganache but they are good alone.
To make them you will need:
1-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
1/3 cup cornstarch, packed
1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, softened
2/3 cup Confectioners’ sugar, packed
1 teaspoon vanilla extract
About 1/2 cup Nutella, or other chocolate-hazelnut spread
For the ganache:
4 ounces semi-sweet chocolate
1/2 cup heavy cream
Follow directions in video
I have to be honest. These cookies came out so much better than I thought they would. They are easy to make and take very little time. So I urge you to try them.
You will need:
1 cup Nutella
1/2 cup plus 1 tablespoon all-purpose flour
1 extra large egg
1 tsp baking powder
Follow directions in video above.
Who doesn’t like Nutella? That sweet, creamy, chocolatey, nutty spread? I can think of a hundred ways to enjoy it. Heaped on bananas. Over ice cream. Stuffed inside cupcakes. Smeared on top of brownies. As a fondue with strawberries, apples and other fruit. Or, right out of the jar.
So what’s not to like about it? The ingredients. It’s full of sugar and ‘artifical flavorings’ (check the label on the bottle). Below, are two healthier, vegan, and gluten free versions that taste great. In the second recipe, I used a dutch processed cocoa.
Homemade Nutella Recipe 1:
3 cups (415 g) roasted and peeled hazelnuts. (If you can only find raw, look below on how to do it yourself)
2/3 cup (96 g / 3.4 ounces) dairy free dark chocolate, chopped (see notes for cacao version)
1 tsp pure vanilla extract
1/2 tsp sea salt
Follow directions in above video
or check out my other clean eating homemade Nutella recipe
Homemade Nutella Recipe 2:
- 2 cups hazelnuts raw** or toasted and peeled (240 grams). You will get the most accurate measure by using a kitchen scale.
- 1 1/2 tbsp pure vanilla extract
- 1/4 cup cocoa powder (For a darker bolder taste, you can use dutch process cocoa or Hershey’s Special Dark Cocoa)
- 1/4 cup plus 2 tbsp agave, or maple syrup
- 1 packet stevia,
- 1/4 tsp plus 1/8 tsp salt
- 1/2 cup milk of choice (I used unsweetened almond milk)
- 2 tsp canola or vegetable oil (or more depending on how thin you want the consistency) For a frosting consistency don’t add any oil.
**Toasting and peeling raw hazelnuts:
Spread out raw nuts in a roasting pan. Roast for 10-12 minutes at 400 degrees F. Rub them together in a paper towel to get the skins off. It’s ok if you can’t get the skin off of a few of them.
Blend hazelnuts in a food processor until they form a paste. Depending on how powerful your food processor is, this could take a few minutes.
Add the remaining ingredients and continue blending until smooth and creamy, scraping down the sides.