Got an overload of chocolate hazelnut butter in your pantry? I did. Turning some of it into a cookie was a delighfully easy way to make a gluten-free cookie suitable for public consumption as well as one way to share the Nutella love. They were also assembed and baked in just about 20 minutes.

Chocolate Hazelnut Butter Cookies

I found them very sweet, so you may want to consider dipping them in the darkest chocolate you have or perhaps simply serving with coffee.

1 c brown sugar
1 c chocolate hazelnut butter (I used Justin’s, but any “natural” version of Nutella or chocolate peanut butter should work)
1 egg

Preheat oven to 375 F. Add brown sugar and chocolate hazelnut butter in a medium bowl. Soften brown sugar and chocolate butter briefly in the microwave if needed. Mix well and beat in the egg. Spoon teaspoons onto parchment paper or something like a silicone mat. Bake for 10-12 minutes, or until firm. Allow to cool for 2 minutes, and then remove to a cookie rack. Yield: 15-25

Variation: Smear peanut butter between two cookies to make sandwich cookies.

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