Nutella Stuffed Almond Butter Cookies

adapted from Southern Living and The Craving Chronicles

Dessert, Gluten free | Yield: About 16 cookies
Prep Time: 15 min | Cook Time: 13 min | Total Time: 30 min



  1. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment.
  2. In a large bowl, stir together the almond butter, both sugars, egg, baking soda and salt until well blended.
  3. Scoop out a rounded tablespoon of cookie dough (I used a 1 1/2 tbsp. cookie scoop), gently flatten the dough to about 1/4″ thick (be careful not to make it too thin or it will crack). Spoon 1 teaspoon of chocolate hazelnut spread in the middle. Gently fold the edges of the dough together and pinch closed, then (very) gently roll the whole thing into a ball. Repeat with remaining dough.
  4. Place 6 to 8 cookies per baking sheet, at least 2 inches apart (these will spread out a lot). Bake for 12 to 13 minutes or until puffed and the edges are just starting to brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Recipe Notes

I used Justin’s natural, lower sugar Chocolate Hazelnut Butter instead of Nutella, but you can also make your own healthier nutella at home.

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