Monday, July 23, 2012

Nutella Swirl Cookies

Nutella is everywhere. It seems as if everyone loves it. I've had more than a few pieces of gluten free toast spread with a generous dollup of Nutella. I've seen cupcakes, cookies, cheesecake, Nutella mole, you name it.

Today felt like a Nutella cookie kind of day. I give you...

Nutella Swirl Cookies

1 c. gluten free flour (1/3 c. each sorghum & brown rice flour, potato starch, pinch xanthan gum)
1/8 t. salt
1/4 t. baking soda
1/3 c. brown sugar
1/4 c. butter, softened
1 egg
1/4 t. vanilla
1/3 c. Nutella

Preheat the oven to 350. Combine all dry ingredients. In a separate bowl, beat the sugar and butter until well-mixed and a little fluffy. Beat in the egg and vanilla. Stir in the dry ingredients.

Once everything is mixed, smooth out the cookie dough inside the mixing bowl. Spray the measuring cup with cooking spray before measuring the Nutella, then drizzle it over the top of the dough. Using the spoon, swirl it into the dough, being careful not to over-mix.

It helps to refrigerate the dough before baking, as they spread a little. 

Drop by spoonfuls onto a greased cookie sheet, and bake for about 10 minutes, or until the middles look set. Let them cool a few minutes before removing them from the pan.

Nom your face off.

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