Nutella Mini-Chip Cookies

>> Saturday, September 24, 2011

It's been a while since I've baked with Nutella. My mother-in-law gave us a jar last weekend when we were home for my baby shower. (Thanks, Kathy!) I melted some into my oatmeal a couple times and then left the jar alone for a few days. When I went to make cookies with it Thursday night, it was almost all gone!

Apparently Stephen acquired a sweet tooth for the first time in his life and had been eating spoonfuls of it all week. Maybe he's trying to catch up to my 31-week preggo weight gain.

Still, with only two tablespoons left, I had just enough to make these:


What you'll need . . .
  • 1 cup whole wheat flour
  • 1/4 teaspoon baking soda
  • 5 tablespoons butter or Earth Balance
  • 2 heaping tablespoons Nutella
  • 1/2 cup sugar
  • 2 generous pinches coarse salt
  • 1-1/2 teaspoons pure vanilla extract
  • 1 large egg or substitute Ener-G Egg Replacer for 1 large egg
  • 1 cup Ghirardelli semi-sweet mini-chips

Method . . .
  1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. (Recipe makes one sheet of small or large cookies.)
  2. Cream together the butter/Earth Balance, Nutella, sugar, vanilla, and salt. Make sure the Nutella gets well incorporated by scraping down the sides of the bowl with a spatula.
  3. Add in the egg or egg replacer. (For my cookies -- though I know they aren't vegan -- I chose to use the egg replacer. The texture is great. But I'm sure an egg would work well, too.)
  4. Add in the baking soda and whole wheat flour. Then stir in the chocolate chips.
  5. Scoop heaping tablespoon amounts into your palm, roll, and flatten. Place on cookie sheet. Or scoop larger amounts, roll, and flatten. Just depends on if you want big or small cookies.
  6. Bake for approx. 10 minutes -- until golden brown.

This photo shows how you can tell what's "golden brown" on an already brown cookie. Also, I know sometimes it's confusing that we use a non-vegan ingredient like Nutella with Earth Balance or egg replacer. We don't bake this way for a specific reason. Sometimes, it's just habit. Plus, we don't keep items like butter around. Always feel free to substitute in what you have in your cabinets.


Nutella Pie with Strawberries

Nutella-Pear Oatmeal

Vegan, Gluten-Free "Nutella" Balls

Nutella Ice Cream

Nutella Brownies

Rich Chocolate Pumpkin Cake with Nutella-Pumpkin Frosting

Chocolate-Covered Strawberries Smoothie

And if you're keeping up on baby-related posts, today on (never home)maker, baby!, I wrote all about meeting my pregnant running goal. What's next?

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