Oh, I have so many ideas for Nutella it’s not even funny. It’s pretty dangerous for me to have a jar of it at my house as it is one of my many weaknesses. But that did not stop me from stepping to the plate when bell ‘alimento suggested a Nutella Challenge (you see the pretty jar of Nutella in the side bar?). I happily went and bought the two gigantic jars at Costco, which I’m sure is not necessary since a little Nutella goes a long way. Originally I wanted to do some Nutella Swirls/Pinwheels (which I think I will still do soon anyway) but the cookie batter I made wasn’t quite right. Previously, I made these hazelnut meal cookies– which are awesome. I wanted an excuse to make those again, so I changed the recipe to make flatter, crispier and less sweet cookies (since Nutella is so sweet). Then, I tried to do a dollop of Nutella – sorta like the Hershey kiss cookies, but of course since I made this batter to be thin, it didn’t work out – my fault for changing the plan after making the batter. However, the flavor was excellent so those are already gone:) Then I burnt the first batch of regular cookies by not checking the time. But then, the last two batches worked! Phew! I thought they weren’t going to stick together, but once they cooled, they were just fine! A little delicate, but completely tasty and delicious. Yay!
I received a gallon of palm oil shortening in the mail from Tropical Traditions, and I wanted to try out a recipe using it, there will be different recipes to follow and a giveaway as well. I made these cookies with the intention of a healthier version of Nutella sandwich cookies. With gluten-free oats, these are also gluten-free! There are plenty of recipes out there for Nutella sandwich cookies, but I haven’t seen one like this yet. The ones that usually catch my eye are the hazelnut meringue Nutella sandwich cookies. Talk about melt in your mouth!
- 1/2 stick butter (1/4 cup)
- 1/2 cup palm oil shortening (non-hydrogenated) – you can also use coconut oil or butter – DON’T use hydrogenated shortening!
- 1/2 cup sugar (I used organic)
- 1 TB agave nectar
- 1 egg
- 1 tsp vanilla
- 3/4 cup oat flour
- 3/4 cup hazelnuts, roasted, blanched and then finely ground in food processor
- 1/4 tsp salt
- 1/4 tsp baking powder
- Pre-heat oven to 350
- Toast the hazelnuts in the oven roughly 8 minutes or until you can smell them, don’t let them burn! I like to toast extra in case of duds.
- Remove the hazelnuts from the oven and with a towel, rub as much of the skins off as possible (on is okay if you don’t feel like doing this)
- Grind them in a food processor until finely ground- it’s not going to look like flour- it’ll be slightly lumpy
- Cream sugar with butter and shortening, add egg, vanilla and agave nectar and mix
- In a separate bowl, combine oat flour, hazelnut meal, salt and baking powder, mix and slowly combine with wet ingredients
- Refrigerate the batter for 20 minutes, try not to eat all the dough.
- By small cookie scoop-full, place batter roughly 2 1/2 inches away from each drop since dough will spread.
- Bake 5 minutes or until edges are slightly brown. Allow to cool slightly and carefully transfer to cookie rack. Allow to cool completly before adding Nutella
- Take about 1/2 cup of Nutella and warm it in the microwave or stove until it’s easily spreadable (Nutella is too thick for these cookies and spreads much easier warm) – no need to measure, spread a little and sandwich those cookies!