I am in love with these cookies.
Gluten-free baking can be tedious because the dough can dry out and crumble. These cookies are nutella-stuffed, made with brown butter and sea salt, and topped with some more chocolate. Needless to say, these are some pretty awesome gluten-free cookies that don’t dry out and taste amazing.
I adapted this recipe from Ambitious Kitchen, a cookie recipe I’ve been looking at for months. Followed her instructions very closely, and they turned out really well.
- 2 1/2 cups all-purpose gluten-free flour (I used the Irresistables brand, but you can use whichever suits you best)
- 1 1/4 tsp. baking soda
- pinch of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 tsp. vanilla extract
- 1 tbsp. plain greek yogurt (you can substitute this with sour cream or even plain mayo because it’s made from egg whites, just gives the cookies extra moisture)
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- Coarse sea salt for sprinkling
- 1 cup of nutella, chilled in refrigerator
In a medium-sized bowl, gently whisk flour, baking soda, and salt in a bowl and set aside.
Melt butter in a saucepan over medium heat. The butter will begin to foam, so make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and gives off a nutty aroma. Transfer the butter to a heat-proof bowl so that the butter doesn’t burn and let cool slightly.
In a large bowl, mix the butter and sugars until well blended with an electric mixer. Beat in the egg, yolk, vanilla, and yogurt until combined. Gradually add dry ingredients on low-speed just until combined. Gently fold in all of the chocolate chips with a spatula or wooden spoon. Chill dough for 2 hours in the fridge.
Preheat the oven to 350 degrees F.
Measure dough into about 1 1/2 tablespoons and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball. Make sure that the Nutella is not seeping out of the dough; add more dough if necessary.
Place dough balls on cookie sheet covered in parchment paper, 2 inches apart and flatten with your hand gently, only on the top. If you press too hard, the Nutella will gush out.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Let the cookies cool on the cookie sheet for 5 minutes; sprinkle with a little sea salt.
9 Comments Add yours
Those look great – I’m craving something like this for dessert!
You should give them a try! Very worth it, so yummy. Thank you 🙂
Just when I thought my Thanksgiving cookie binge was over…………
I made these today…they were delicious (eaten up at a party of gluten-eaters in less than 5 minutes) but they flatted out SO MUCH in the oven. Any suggestions on how to make sure they stay together/poofy?
Hi Emilie, that’s really strange! I didn’t have that problem but there are only a few things I could think of. First, did you put the cookies in the oven before it was preheated? Sometimes this can make them ‘meltier’ for lack of a better word. Also, it might depend on the gluten-free flour mix you used, but I can’t imagine it would make a huge difference.
I used Bob’s Red Mill GF flour..maybe it’s just the brand! Regardless, they were delicious! Thanks 🙂
These look like they are probably just about the best cookies EVER.