Yes to Yummy

Nutella-Stuffed Chocolate Chip Cookies (gluten-free, dairy-free, paleo)

September 7, 2013 Leave your thoughts Print this page



What’s inside of these moist, chewy cookies? No, it’s not a hole of eternal darkness like high school sometimes feels like, it’s NUTELLA. That’s right—chocolaty, hazelnutty goodness…inside of a COOKIE.

Sorry, these aren’t really healthy. I’m just gonna be honest with ya. They’re made with friendly ingredients—almond flour, organic palm shortening, coconut sugar—but no way can ANY cookie stuffed with Nutella be good for you.

But good for your soul? Yes. Sometimes, a cookie is needed in your life. Maybe you’re going to a party. Maybe it’s someone’s birthday. Maybe you just had a stressful week at school or work. Or maybe…you just want a cookie that won’t make you feel awful. If you’re gonna indulge, go for these: they’re gluten-free, dairy-free, grain-free, and made with all-natural sweeteners. No funny, overly processed ingredients here! 

Though I used Nutella in this recipe, I’m sure these cookies would also be excellent stuffed with nut or sunflower seed butter, or your favorite fruit jam. Experiment—go crazy!

First, preheat the oven to 350 degrees and line a baking sheet with parchment paper. When I make cookies, I ALWAYS use parchment—using tinfoil, even when greased or sprayed with nonstick cooking spray, always leads to your baked goods getting stuck. With parchment, there’s no need to worry! Just make sure you don’t put it under the broiler…it’s not pretty.

Using cold eggs, separate the yolks from the whites. Set the yolks aside and put the whites in the bowl of a food processor, then let run on high until light and fluffy, about 3 minutes. You can also do this step in the bowl of a stand mixer with the whisk attachment or by hand, but I personally prefer keeping everything in one bowl.

To the whipped whites, add in 1/3 cup of palm shortening OR softened unsalted butter, the egg yolks, 1 tablespoon of vanilla extract, 1/4 cup of coconut sugar, and 1 tablespoon of honey. Pulse until just combined with the egg whites, repeating just a few times. 

Next, pour in 2 cups of blanched almond flour, 2 tablespoons of tapioca flour OR arrowroot starch, and 1 heaping tablespoon of coconut flour. Process until completely combined with the wet ingredients, about 1 to 2 minutes—it should be homogeneous and fairly easy to form into a ball. If your dough feels super sticky, add in some more tapioca or arrowroot; if your dough feels super dry, add in a little water. Once the desired texture is achieved, add in 1/2 teaspoon of baking soda and a generous pinch of salt, then process for another 30 seconds or so.

Using a spatula, fold in 3-4 tablespoons of mini chocolate chips. DO NOT GO OVERBOARD. I promise, there will be enough chocolate: you’re putting NUTELLA in there for goodness’ sake! 

Place the dough in the fridge for 15 to 30 minutes to firm up a bit. If you haven’t already, this is the perfect time to make my PATELLA (Paleo Nutella; you can find the recipe here). If you have prepared a big batch already, great! Spend this brief period of time doing something useful, like chemistry homework or laundry. AKA the opposite of what I did.

Once the dough is chilled, set up your work station with three smallish spoons and a bowl of water. Wet one of the spoons with a little water and scoop out about a little less than a tablespoon of dough. With damp hands, roll the dough into a ball…

…and flatten it down with the back of another wet spoon. You should have a little indent in the center, begging for some Nutella goodness.

Using another spoon (I know, a lot of spoons here), scoop out a rounded teaspoon of Nutella and spread it in the center. It should be close to perfectly filling the indent.

With the original spoon, scoop out about 1/2 tablespoon of the cookie dough and place it on top of your cookie/Nutella base. 

Using the palm of your hand or the back of the spoon, spread out the top scoop of dough and close it up around the sides so you can no longer see the Nutella. And voila—that’s your cookie! 

Repeat with the remaining dough until you run out. I made about a dozen cookies, but depending on how big you make them, you could wind up with anywhere between 10 and 15.

Bake on the top rack of the oven until brown and crispy on the outside, about 10 to 12 minutes. Do not over-bake! Almond flour baked goods are fickle; always bake them two or three minutes less that you think they should so they remain moist.

Let cool on the sheets for 5-10 minutes, then transfer to a wire rack or eat immediately. These will keep in an airtight container for up to 3 days, but they tend to soften up. Oh well, they still taste good.

What dessert would you like me to try and recreate next? Leave me a comment on Facebook and let me know!

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