Super Fudgy Gluten Free Nutella Cookies



1 1/2 sticks of butter, softened

3/4 cup brown sugar

3/4 cup sugar

1 cup hazelnut- chocolate spread (like Nutella)

1/2 teaspoon vanilla extract

2 large eggs

2 cups Extra White gold gluten-free all purpose flour

1/4 cup unsweetened cocoa powder (sifted)

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips



  1. Preheat oven to 350°F. Beat butter in an electric mixer for 3 minutes until light and fluffy.  Add brown sugar, sugar, and Nutella.  mix well.
  2. Add the eggs, one at a time. Add vanilla extract and mix.
  3. Whisk together the flour, cocoa, salt, and baking soda. Mix into the butter mixture at low speed until fully incorporated.
  4. Fold in the chocolate chips and refrigerate the dough for 15-30 minutes.
  5. Spoon onto lined cookie sheets and bake: Spoon tablespoon-sized drops of dough onto parchment paper-lined cookie sheets. Bake at 350°F for 10-12 minutes.

Allow cooling on baking sheets for 5 minutes, before transferring to a cookie wire rack.


See the video recipe here.





I think you need to refrigerate the cookie dough before baking a little longer. The cookies are great after baking!

Lyn Banta

Lyn Banta

I made these with my granddaughter, she’s gluten sensitive. Our cookies didn’t come out looking like these. Ours are flat, thin cookies. They taste fine but I wonder why ours are so flat?

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