“Nutella” Cookies

One of my new go-to recipes, these are sure to be a fan favorite! Perfect for Valentine’s Day, Shabbat lunch, or to bring to your bestie after a long week.

Nutella Cookies

While I don’t always want healthy recipes, I am trying to use more natural ingredients and less products filled with high levels of chemicals and other things I can’t pronounce. 
These are definitely not “good” for you but they are delicious and use much better ingredients than the store bought cookies you’ve been buying!
Course: Dessert
Cuisine: American
Keyword: Cookies, Gluten Free, Nutella
Servings: 16 Cookies


  • 2 Bowls
  • Baking Sheet
  • Spoon


  • 1/2 cup Butter
  • 1/2 cup Canola/ Vegetable/ Coconut Oil
  • 1 cup Packed Brown Sugar
  • 1/2 cup White Sugar
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Vanilla
  • 3 tbsp Chocolate Hazelnut Spread
  • 3 cups Shoreshei Tzion Sprouted Buckwheat Almond Flour (could also make your own mix)
  • 100 grams Chocolate (I used one with hazelnuts)


  • Cream together the butter, sugars, eggs, vanilla, and Hazelnut spread. 
  • In another bowl, combine the flour with the baking soda and baking powder. 
  • Slowly combine the wet and dry ingredients. 
  • Add in the chocolate chunks.
  • Place in the fridge to set for 20 minutes. 
  • Bake on 180 degrees Celsius for 10 minutes. 


** Optional- before baking, flatten the dough and place a small spoonful of the chocolate hazelnut spread in the middle. Fold the dough over the spread and roll into a ball. Bake as usual. 
 Order the flour, chocolate, and hazelnut spread here!