Salted Pistachio Nutella Cookies [Gluten-free]
Whenever we have a jar of Nutella in the apartment, I’m tasked with the job of baking something as quickly as possible that will make good use of the notorious hazelnut spread. That way, we won’t have too many days where we stick a spoon in the jar and keep on eating the Nutella.
I was once again tasked with making good use of a Nutella jar this week, and what better way to use it than to make gluten-free cookies. Dipped in chocolate. And then covered in sea salt and pistachios.
They’re salty, sweet, dense, chewy, soft, and Nutella-y in every bite. Waste not, want not. The cookie dough is incredibly easy to make, and you only need one bowl for it. No stand mixer. Even better is that the dough only needs to chill for about 30 minutes. The best type of cookie recipe is an easy recipe, am I right?
Nutella is naturally gluten-free, so I typically try and keep my Nutella recipes GF. For the first round of testing on this recipe I used coconut flour instead of the white rice and all-purpose gluten-free flour, and it ended up being a little too chalky. But in this final version, you can’t even tell these are gluten-free. They retain moisture and don’t have the starchy taste that some gluten-free baked goods end up getting.
You can sub regular AP flour in on this recipe if you don’t want the cookies to be gluten-free. Just skip out on the xantham gum and slowly add the flour in, until you get a decently stiff batter. Otherwise, everything is the same.
You will use all 8 oz. of the chocolate, so make sure you don’t sneak any while you’re dipping the cookies. It’s tempting, I know, but I believe in y’all. You could choose to cover the entire top of each cookie in chocolate, but I like having the variety in textures. It’s fun to strategize your bites, you know?
Just have fun with these cookies. Cookies are fun. Pistachios are fun (they even dance!). And Nutella is definitely fun. We can all agree on this. So next time you think about eating spoonfuls of Nutella, consider making these cookies instead. Then you’ll be the one dancing.
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– 1 stick margarine
– 1/2 cup dark brown sugar
– 1/4 cup granulated sugar
– 2 eggs
– 1 tablespoon vanilla extract
– 1 cup Nutella
– 1 1/2 cups buckwheat flour
– 1/2 cup white rice flour
– 1/2 cup all-purpose gluten-free flour
– 1 teaspoon baking powder
– 1 teaspoon xantham gum
– 1/4 teaspoon salt
– 8 oz. semi-sweet chocolate
– 1/2 cup raw unsalted pistachios, shelled
– Salt for sprinkling
– Melt margarine in a large, microwave-safe bowl.
– Add sugars and stir with a rubber spatula until combined.
– Add eggs and vanilla, mixing until incorporated.
– Melt Nutella in a microwave for about 20 seconds. Slowly pour into bowl and mix until thoroughly combined.
– Add flours, baking powder, xantham gum, and salt, and stir until fully incorporated.
– Place the dough in the fridge for 20-30 minutes.
– Preheat oven to 350 degrees while the dough chills.
– Using a two-tablespoon cookie scoop, place dough on a prepared cookie sheet. Slightly flatten each scoop with your hand.
– Bake for 8 to 10 minutes, until the centers look slightly underdone and the edges begin to firm up.
– Let cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
– Using a food processor, grind pistachios slightly. Some large chunks should remain.
– Melt chocolate and let cool slightly.
– Dip cookies halfway into the chocolate, scrape extra chocolate off the bottom of the cookies, and place on wax paper.
– Immediately put a pinch of salt on each chocolate half, followed by pistachios.
– Let chocolate cool and set completely before serving. Cookies can be placed in a refrigerator to speed up the process.
– Serve and enjoy.