Simply Whole Kitchen

March 28, 2012

Dark Chocolate Nutella Cookies

 Can you believe it? I had a semi-full jar of homemade nutella in the fridge that needed to be used before it expired....I know, I can't believe it either....

Thankfully, I came up with these! And I may never eat regular chocolate chip cookies again.
Some things are just impossible...especially when there is a better for you version that is not only easy to make and available but utterly delicious.  I really can't understand, when this recipe is out there and so easy, why you would want to eat the full-of-sugar version?  This way you can eat your cookie and feel good too!
Dark Chocolate Nutella Cookies
2/3 Cup Veg Oil
1/2 C Nutella (I prefer to used my homemade version because it has less sugar!)
2 eggs
1 Tbsp Vanilla Extract
1/2 Tsp Salt
2 C Oats
1 1/4 C Brown Rice Flour
1 C Whole Wheat Pastry Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 C Dark Chocolate Chunks
Preheat to 375. In a large bowl, beat together oil and nutella until combined. Add eggs and vanilla.

In a separate bowl, combine oats, flour, salt, baking powder, and baking soda. Stir into nutella, but don't over mix. Stir in chocolate chunks.

Use a large cookie scoop to scoop onto cookie sheet lined with parchment. With damp fingers, gently press down to form a disk. Bake 10-12 minutes or until lightly browned. Enjoy!


Blogger Texanerin said...

Those look good! Nice and big. I've been on a bit of a Nutella and homemade Nutella rampage lately but it's ending today. When it starts up again, I want to make these cookies. :)

March 28, 2012 at 4:10 PM  
Anonymous Anonymous said...

I saw this on Pinterest - they look delicious! I am confused, though (and am probably going to feel really stupid). Where does the brown rice fit in? I've read the recipe a couple times and am puzzled.

March 29, 2012 at 11:33 AM  
Anonymous Cristen said...

I think she means brown rice FLOUR, which she uses a lot in baking.

March 29, 2012 at 12:47 PM  
Blogger Sara said...

Hi and BIG Thank You to Cristen! This is what happens when I go rushing through my posts...Cristen is correct. The brown rice is brown rice flour. And if you can't find it, just use more whole wheat pastry flour. The point is that you want to use a 'lighter' flour which helps with the density that usually comes with eating whole wheat sweets!

Thanks again Cristen!

March 29, 2012 at 2:11 PM  
Blogger Sara said...

Hello and welcome! You shouldn't feel stupid at is I who completely rushed through my post and didn't edit as much as I usually do! Thank you for questioning!! (see answer below)

March 29, 2012 at 2:12 PM  
Blogger Sara said... are awesome!

March 29, 2012 at 2:12 PM  
Anonymous Anonymous said...

Thanks so much! I can't wait to make them!

March 29, 2012 at 4:04 PM  

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