1 cup store-bought chocolate hazelnut spread
2 cups Extra White gold gluten-free all purpose flour
1 teaspoon baking powder
2 large eggs
Vegetable oil, for greasing
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the chocolate hazelnut spread, flour mix, baking powder and eggs until combined.
- Grease your hands with oil and shape the dough into 2-inch balls. Arrange the balls on the baking sheet, leaving about 1 inch between each ball. Bake for 15 minutes, or until cookies set.
- Transfer the cookies to a wire rack and cool before serving. May be stored in an airtight container at room temperature for up to 3 days.