Imagine biting into a warm, gooey cookie where crisp gluten-free oatmeal edges give way to a molten river of rich Nutella - sounds irresistible, right? These Nutella Stuffed Oatmeal Cookies are not just a treat; they're a game-changing dessert that proves gluten-free baking can be decadent, easy, and absolutely mouthwatering. Perfect for those with gluten sensitivities or anyone craving a seriously indulgent cookie experience, this recipe will become your new go-to sweet sensation.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 10 cookies
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Nutella
- 1/4 cup coconut oil
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine gluten-free rolled oats, almond flour, brown sugar, coconut sugar, baking soda, and salt. Whisk together until well mixed and no lumps remain.
- In a separate small bowl, melt the coconut oil. Add the egg and vanilla extract to the melted coconut oil, whisking until fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula or wooden spoon until a cohesive cookie dough forms.
- Refrigerate the cookie dough for 10 minutes to allow it to firm up slightly, which will make handling easier.
- Take about 1 tablespoon of cookie dough and flatten it into a disc. Place a small dollop (about 1/2 teaspoon) of Nutella in the center of the disc.
- Carefully fold the edges of the dough over the Nutella, completely encasing it and forming a ball. Ensure the Nutella is fully sealed inside the cookie dough.
- Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days.
Tips
- Chill the dough: Refrigerating the cookie dough for 10 minutes helps prevent spreading and makes handling easier.
- Seal the Nutella completely: Ensure no Nutella peeks through the dough to prevent leaking during baking.
- Use parchment paper or a silicone mat for easy release and even baking.
- For extra texture, slightly toast the oats before mixing for a nuttier flavor.
- Let cookies cool on the baking sheet for 5 minutes to help them set properly.
- Store in an airtight container to maintain softness and freshness.
- For best results, use room temperature ingredients and measure precisely.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 16g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 20mg
