I love to wander around grocery stores. When I have time, I find a new store and walk the aisles to see what products are available. I find organic ingredients that I haven’t tried before and sometimes I get great ideas for recipes. A couple of weeks ago, I was in my regular grocery store looking for marmalade when I spotted organic hazelnut spread. I have tasted it before, but had never used it in a recipe. Until now. These fudgy hazelnut cookies are simply delicious.
Chewy with crispy edges and so easy to make, these chocolate hazelnut cookies are the perfect cookie for when you are having a chocolate craving. They quickly became a favorite cookie for the chocolate lovers in my family and was added to the must have Christmas cookie list.
Throw a quick batch of these together for holiday cookie exchanges, celebrations or after school snacks. Wrap up a beautiful plate of these in cellophane and a big bow for a beautiful and delicious hostess gift.
I never did pick up the marmalade. I guess that is another recipe for another time.
To find more delicious organic recipes for all your holiday needs, please visit our recipe page.
| Prep Time | 10 minutes |
| Cook Time | 8-10 minutes |
| Servings |
dozen
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- 1 cup Organic chocolate hazelnut spread
- 1 cup Organic granulated sugar
- 1 tsp Organic vanilla extract
- 2 Organic eggs large, room temperature
- 1 cup Organic all-purpose flour may use organic all purpose gluten free flour mix with xanthan gum-see note below
Ingredients
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- Preheat oven to 350 degrees.
- In a large bowl, measure out chocolate hazelnut spread and granulated sugar. Stir until well combined.
- Add vanilla extract and eggs to mixture and stir until well combined.
- Measure out the all purpose flour by spooning the flour into a measuring cup and leveling it off with a knife. Do not scoop the measuring cup into the flour, it will compact and you will add too much flour to the recipe. That may result in dry and crumbly cookies. In small quantities, add the all purpose flour to the mixture, stirring each addition until well combined.
- Scoop rounded one tablespoons of cookie dough and roll each into a ball.
- Place on parchment paper or silicone mat cookie baking sheets, lightly pressing each ball down slightly.
- Bake in a 350 degree oven for 8 - 10 minutes until the edges are dry and the center is still slightly fudgy.
- Place cookies on a cooling rack to cool completely before storing in an airtight container.
*If you are using gluten free all purpose flour and your gluten flour mix does not xanthan gum, add 1 teaspoon of xanthan gum to your flour mix.
This Fudgy Nutella Cookies recipe is organic, gluten free and vegetarian.
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