By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Nutella Stuffed Almond Butter Cookies

Serves 16

166 cal · 30 min

Nutella Stuffed Almond Butter Cookies

Recipe GLPRc74e08f1c97273

4.3(1)
Dessert
30 min
166 cal
Servings: 16
Oven
SNAP eligible

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.

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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

  1. Preheat your oven to 350°F. Line two large baking sheets with parchment paper.

  2. 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.

  3. 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.

  4. Arrange 6 to 8 cookies per baking sheet, spacing them at least 2 inches apart to allow for spreading.

  5. 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.

  6. Serve the cookies warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.25

Almond butter, maple sugar, and chocolate hazelnut spread are all available at Harris Teeter, Food Lion, and Kroger without a special trip, though maple sugar will cost $5–7 for a small container and is pricier than regular brown sugar. The stated 30 minutes ignores chilling time for the dough and cookies before baking—budget 45 minutes active time plus at least 30 minutes chill, or the cookies will spread thin and lose their defined shape. At roughly $1.50–1.75 per cookie when you factor in the almond butter and maple sugar, this is a weekend treat rather than weeknight baking, but the cookies reheat well and keep for five days in an airtight container. The recipe is forgiving and uses only seven ingredients, making it friendly for a home baker; just know upfront that the cost-per-serving and full time commitment are higher than the label suggests.

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