Flourless Double Chocolate Nutella Cookies
Chewy, fudgy cookies with a crackly, salted top. Crisp exterior, brownie-like middle, laced with Nutella, and dotted with crunchy salt, it’s cookie nirvana.
I love the chocolatey exterior and chewy, brownie-like middle in these flourless chocolate Nutella cookies. You can achieve that texture with other recipes, but many flourless cookies fall apart. That’s why I added brown rice flour because it adds strength to the cookies, while adding a rich nutty taste.
Why add cornstarch? Brown rice flour is hearty, so we add cornstarch to “soften” the grain and tenderize the cookies.
These flourless chocolate Nutella cookies are healthy too. Not only are these cookies flourless/gluten-free, they contain just 4 tablespoons of butter, and the recipe makes 24 large cookies. Plus, I used 2 large egg whites and 1 large egg, which slashed 10 grams of fat from the batch.
Flourless Chocolate Nutella Cookies
Ingredients
- 3 cups powdered sugar
- 1 cup brown rice flour
- 2/3 cup unsweetened cocoa
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2 large egg whites
- 1 large egg
- 2 tablespoons Nutella, or hazelnut spread of choice
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Coarse sea salt for sprinkling over top
Equipment
Instructions
- Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together 2 cups of the powdered sugar, brown rice flour, cocoa, cornstarch, and salt. Set aside.
- In a mixing bowl, beat together the butter and remaining cup of powdered sugar until blended. Beat in the egg whites and egg. Beat in the Nutella and vanilla. Gradually beat in the powdered sugar/brown rice flour mixture until blended. Fold in the chocolate chips.
- Spoon the batter onto the prepared baking sheets – use a cookie scoop or heaping tablespoon for each cookie, leaving about 2 inches between cookies (you’ll need to work in batches to prevent overcrowding the pans – I used 4 cookie sheets total, 6 cookies per pan).
- Bake for 10 to 12 minutes, until the tops are crackly and the edges are set. Cool on wire racks before sprinkling with the sea salt.