Serves 16
30 min
Nutella Stuffed Almond Butter Cookies
Recipe GLPRc74e08f1c97273
Soft and chewy almond butter cookies with a rich chocolate hazelnut filling at the center. These gluten-free treats are made with just a handful of simple ingredients and baked until golden. Perfect for a naturally sweet dessert that's dairy-free and satisfying.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup almond butter
1/4 cup maple sugar, coconut sugar, or brown sugar
1/2 cup organic cane sugar or white granulated sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup chocolate hazelnut butter or Nutella
Directions
Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
In a large mixing bowl, combine the almond butter, maple sugar (or coconut or brown sugar), cane sugar (or white granulated sugar), egg, baking soda, and sea salt. Stir until the mixture is thoroughly blended and no streaks remain.
Using a rounded tablespoon or 1.5-tablespoon cookie scoop, portion out the dough. Gently flatten each portion to about 1/4 inch thickness with your fingers. Place 1 teaspoon of the chocolate hazelnut spread in the center of each flattened dough circle. Carefully fold and pinch the dough edges together to enclose the filling, then gently roll the entire piece between your palms to form a smooth ball. Repeat with the remaining dough.
Arrange 6 to 8 cookies per baking sheet, spacing them at least 2 inches apart to allow for spreading.
Bake for 12 to 13 minutes, until the cookies are puffed and the edges are just beginning to brown. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve the cookies warm or at room temperature.
